Mini Submarine Sandwiches
|Hot dog buns||6|
|Prepared mustard||25 Milliliter (2 Tablespoon)|
|Black forest ham||1⁄4 Pound, very thinly sliced (125 Gram)|
|Smoked turkey roll||1⁄4 Pound, very thinly sliced (125 Gram)|
|Mortadella||1⁄4 Pound, very thinly sliced (125 Gram)|
|Shredded lettuce||2 Cup (32 tbs) (500 Milliliter)|
|Thinly sliced sweet pepper||1⁄2 Cup (8 tbs), very thinly sliced (Red Or Green, 125 Milliliter)|
|Olive oil/Vegetable oil||75 Milliliter (6 Tablespoon)|
|White wine vinegar||25 Milliliter (2 Tablespoon)|
|Dried basil||1⁄4 Teaspoon (1 Milliliter)|
|Freshly ground pepper||To Taste|
|Swiss cheese||1⁄4 Pound, thinly sliced (125 Gram)|
|Tomatoes||2 , thinly sliced|
Split buns and lightly spread cut surface of half the buns with mustard.
Place 1 or 2 slices of each type of meat on top of mustard.
In bowl, combine lettuce and red pepper.
Whisk together oil and vinegar; stir in basil, and salt and pepper to taste.
Drizzle over lettuce and sliced pepper; toss lightly.
Place some of the lettuce salad on top of meat layer.
Top with cheese, tomatoes and remaining half of bun.
Press down lightly and cut sandwich in half.
Wrap securely in plastic wrap.