Chef Salad In A Roll

• 4 submarine rolls, split
• 3 Tbsp. butter or margarine, softened
• lettuce or chicory leaves
• 1 cup bottled salad dressing
• 2 cooked chicken breasts, thinly sliced
• 3 tomatoes, sliced
• 8 slices cooked ham or bologna
• 8 slices Swiss cheese
• 4 hard cooked eggs, sliced
• Pimiento strips

1. Hollow out centers of both halves of rolls.
2. Spread each half with butter or margarine.
3. Line bottom halves of rolls with lettuce or chicory leaves.
4. Drizzle with 1/2 of the salad dressing.
5. Top with layers of chicken, tomato, ham or bologna, cheese, and egg slices.
6. Cover with more lettuce or chicory leaves, drizzle with remaining salad dressing and garnish with strips of pimiento.
7. Cover with top halves of rolls.
8. Wrap and pack for lunch.

submarine rolls, butter, chicory leaves, salad dressing, chicken breasts, tomatoes, bologna, swiss cheese, eggs, pimiento strips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112410 (may not work)