ITALIAN SUBMARINE SANDWICH

8 slices hard salami
4 slices mortadella or bologna
4 slices summer sausage
4 slices ham (meats can be
substituted)
1 sm. zucchini squash
1/2 c. Italian style dressing or
French bread or Italian bread
1/4 c. butter or margarine
1/4 tsp. oregano
1/4 tsp. basil
Lettuce
3 slices Mozzarella cheese cut in
half diagonally
6 to 8 onion rings
4 green pepper rings
4 tomato slices
4 stuffed olives, sliced

Cut zucchini squash in thin slices and marinate in Italian dressing while preparing sandwich. Slice loaf of bread in half lengthwise, separating top and bottom of loaf. Blend butter with oregano and basil and spread on cut surfaces of bread. Cover bottom half with lettuce. Arrange half slices of cheese and onion rings on lettuce. Alternate folded slices of meat on top, overlapping partially. Arrange green pepper rings and tomato slices over meat. Drain zucchini and overlap slices over tomatoes. Garnish with stuffed olives. Cover with buttered top of loaf. Slice and serve.

CHAMPION CHEESE STEAK SANDWICH

1/2 lb. Velveeta, cubed
1/2 c. Kraft Real Mayo
1/4 c. milk
1 tsp. dry mustard
1 med. onion, sliced
2 tbsp. Parkay margarine
1 lb. thin roast beef slices
6"-8" French bread rolls, split

Combine process cheese spread, mayo, milk and mustard. Stir over low heat until smooth. Saute onions in margarine. Add meat; mix lightly until thoroughly heated. Fill rolls with meat mixture. Top with sauce.

STROMBOLI SANDWICHES

1 lb. ground beef
1 onion, chopped
1/2 c. ketchup
2 tsp. Parmesan cheese
1/2 c. tomato sauce
1/4 tsp. garlic powder
1/4 tsp. margarine
1/4 tsp. oregano
Sliced Mozzarella cheese

Brown ground beef. Add all other ingredients except Mozzarella cheese. Simmer for 20 minutes. Spoon on hamburger buns. Put a slice of Mozzarella cheese on top of ground beef and seal in foil. Bake in oven at 350 degrees for 15 minutes.