Breads:

• Hard Rolls
• Wheat Bread
• Rye Bread
• Croissants
• Bagels
• Pita Bread

Meats:

• Turkey
• Beef
• Ham
• Pastrami
• Chicken Salad
• Egg Salad
• Krab Salad
• Meatballs

Condiments:

• Mayonnaise
• Mustard
• Oil and Vinegar
• Marinara Sauce

Toppings:

• Provolone, sliced
• Cheddar, sliced
• Crumbled Feta Cheese
• Crumbled Bleu Cheese
• Swiss, sliced
• Alfalfa sprouts
• Avocado, sliced
• Bell Pepper, spears
• Cucumber, sliced
• Lettuce, shredded
• Mushrooms, fresh and sliced
• Marinated Mushrooms
• Onion, rings
• Pickles
• Tomatoes, sliced
• Peperoncini (yellow peppers)
• Black Olives, sliced

• Hot Chicken Sandwiches
• Sandwich for a Crowd
• Stuffed Rolls

8 oz mushrooms, sliced
½ cup salad oil
¼ cup white wine vinegar
¼ cup sliced red onion
½ teaspoon dried leaf basil  

Combine all ingredients. Chill and marinate 4-12 hours before serving.

3 chicken breasts, cooked, cubed
1 apple, peeled, cubed
1 green onion, thinly sliced
½ cup mayonnaise

Combine all ingredients. Chill before serving.

6 eggs
1 cup celery, finely diced
½ cup green onion, thinly sliced

Boil eggs in water for 30 minutes. Drain and cool. Peel, rinse, and chop. Combine chopped eggs with remaining ingredients. Chill until ready to serve.

This recipe can be modified into a tuna salad sandwich recipe. Simply replace 2 cans drained tuna for the eggs.

1 lb. imitation krab meat, chopped
¾ cup cucumber, peeled, finely diced
½ cup onion, finely diced

Combine all ingredients. Chill until ready to serve.

2 cups chopped, cooked chicken
2 stalks celery, finely chopped
2 teaspoons chopped onion
½ cup shredded cheese

¾ cup mayonnaise
2 tablespoons lemon juice
salt & pepper to taste
8-10 sesame seed hard rolls

Combine all ingredients in bowl, except rolls. Cut rolls in half and hollow out. Fill with chicken filling. Wrap each sandwich in foil. Cook at 400˚ for 10-15 minutes.

2 unsliced loaves Italian bread
8 oz cream cheese, softened
1 cup shredded cheddar cheese
¾ cup sliced green olives
¼ cup mayonnaise

Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a ½” shell. Combine cheeses, onion, mayonnaise, and Worcestershire sauce; spread evenly over cut sides of bread. Layer ham and roast beef on bottom and top halves. Layer pickles on bottom half. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hours. Yield 12-14 servings.

1 doz. French rolls
2 lbs. ground beef
½ cup diced onions

Cook meat and onions then add soup and cheese. Stir until melted. Cut rolls in half and scrape out bread. Stuff with meat, then put halves together and wrap in tin foil. Bake at 275˚ for 45 minutes.