SUPER HAM SANDWICHES RECIPE

1 stick margarine
1/4 c. mustard
1/4 c. minced onion
1 lb. shaved deli ham
1 lb. Mozzarella cheese, sliced
3 pans ready to serve finger rolls

Saute onion in margarine. Add mustard. Split each pan of rolls and brush both sides with mixture. Layer on cheese and ham. Return to roll pan and cover with foil. Heat in 350 degree oven until cheese is melted. Cut into individual sandwiches.

BARBECUED BEEF SANDWICHES

4 lb. beef, roast
2 tbsp. vinegar
1 sm. bottle ketchup
2 c. celery, chopped
3 onions, chopped
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 c. water

Pour over roast. Bake in 275 to 325 degree oven for 5 hours or put into crock pot. Break apart or shred after it is cooked.

CHEF SALAD SANDWICH

4 slices fresh dark rye bread
2 tsp. butter
Iceberg or leaf lettuce
1/2 c. Thousand Island dressing
1 (3 oz.) pkgs. water-sliced cooked
ham
1 (3 oz.) pkg. water-sliced smoked
turkey
4 oz. sliced Swiss cheese
2 hard cooked eggs
8 black olives, pitted
8 red cherry tomatoes
4 sweet gherkins
6 slices crisp, cooked bacon
4 slices dark rye bread, toasted,
buttered

1. Butter the untoasted bread. Place it on each of four serving plates.

2. Top each slice with lettuce.

3. Spread 2 tablespoons of dressing over lettuce.

4. Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks.

5. Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomtoes, halved, and 1 sweet gherkin, halved.

6. Top with bacon. Add more dressing or pass dressing in a small bowl.

7. Surround with toasted rye bread, cut into quarters. 4 servings.