Chef'S Salad In A Roll
|Butter/Margarine||4 Tablespoon, softened|
|Sharp process american cheese||4 Ounce, cut in julienne trips|
|Pressed ham slice||4|
|Hard-cooked eggs||2 , sliced|
|French salad dressing||2 Tablespoon|
Split rolls lengthwise, cutting to but not through crust at back.
Spread cut surfaces with butter or margarine.
For each sandwich: Cover bottom half of roll with romaine, then with cheese strips, and a fold-over of pressed ham and salami.
Place egg slices atop fold-overs.
Drizzle each sandwich with about 1 tablespoon French dressing.
Anchor tops with wooden picks, if needed.