|Cooked lean roast beef||12 Ounce, thinly sliced|
|Italian dressing||1⁄2 Cup (8 tbs)|
|Vienna bread loaf||8 Ounce, unsliced|
|Chopped ripe olives||2 Tablespoon|
|Boston lettuce leaves||6|
|Tomato slices||6 Medium, cut 0.25 inch thick|
|Onion||6 , cut 1/8 inch thick|
|Green bell pepper||6 , cut 0.25 inch thick|
|Provolone cheese slice||4 Ounce (6 Slices)|
Place beef in plastic bag.
Add 1/3 cup of the dressing, turning to coat beef.
Close bag securely; marinate in refrigerator 1-2 hours.
Cut bread lengthwise in half.
Combine remaining dressing and olives; spoon over bottom half of bread.
To assemble, place lettuce, tomato, onion, green pepper and cheese in layers on bottom half of bread.
Remove beef from marinade; arrange over cheese.
Cover with top half of bread.
To serve, cut into slices.