Soups & Sandwiches
Freezer Sandwiches
Trudy Bodenbach - Alton, IL
|
Hoagie Rolls |
12 |
24 |
36 |
48 |
60 |
72 |
|
deli meat (ham, roast beef, turkey, etc) |
2 lbs |
4 lbs |
6 lbs |
8 lbs |
10 lbs |
12 lbs |
|
cheese |
1 lbs |
2 lbs |
3 lbs |
4 lbs |
5 lbs |
6 lbs |
|
Sauce: |
||||||
|
butter |
3 T |
6 T |
9 T |
12 T |
15 T |
18 T |
|
Dijon Mustard |
3 T |
6 T |
9 T |
12 T |
15 T |
18 T |
|
Worcestershire Sauce |
3 T |
6 T |
9 T |
12 T |
15 T |
18 T |
|
minced onion |
3 t |
6 t |
9 t |
12 t |
15 t |
18 t |
Assembly and Baking Directions:
Freezing and Baking Directions:
Put sandwiches together by layering cheese and meat on the bottom half of the bread. Make the sauce by melting the butter and then mixing with the other ingredients. Pour the sauce evenly over the meat and cheese layers and top with the other half of the bread.
Seal and freeze these individually in aluminum foil or seal several in a baking pan. Bake at 350 degrees for 30 minutes.
This page was last updated on Monday, June 02, 2008.
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