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Italian Club Sandwich

Italian Club Sandwich
 
Yield:
48 servings

Ingredients

Ingredients Weights Measures
GREY POUPON Classic Dijon Mustard 1 lb. + 8 oz. 3 cups
Canned roasted red peppers, drained, pureed 1 lb. + 8 oz. 3 cups
KRAFT Extra Heavy Mayonnaise 1 lb. + 8 oz. 3 cups
Italian bread, sliced, toasted 9 lb. 144 slices
OSCAR MAYER Cotto Salami, sliced 6 lb. 96 slices
provolone cheese, sliced 3 lb. 48 slices
OSCAR MAYER Ham Stacks Ham and Water Product Slice 6 lb. 96 slices
Medium red tomatoes, each cut into 6 slices (about 1 oz. each) 3 lb. 48 slices
Leaf lettuce leaves 1 lb. + 8 oz. 48 each

Directions

MIX mustard, pepper puree and mayonnaise with wire whisk until well blended.

FOR each serving: Spread each of 3 toast slices with 1 Tbsp. of the mustard mixture. Cover 1 of the toast slices with 2 salami slices, 1 cheese slice and second toast slice. Top with 2 ham slices, 1 tomato slice, 1 lettuce leaf and remaining toast slice. Cut sandwich in half to serve; secure each half with 4-inch frilled toothpick.

Kraft Kitchens Tips

TIP
Mustard mixture may be stored, covered, in refrigerator up to 3 days, using as needed.
K:15602v01:97175
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