| The Sandwich Chef presents ... |
| Turkey Bacon Hoagie |
| Developed when we were at Penn State, today a number of sandwich shops make them. Hey, we're glad we could help. |
| 2 loaves of French bread Mayonnaise 3/4 pound of turkey white meat, sliced 1/2 pound of sliced bacon, fried 1/2 pound of provolone cheese 1 sweet onion, sliced Iceberg lettuce, enough to cover Pepper to taste |
| Slice the bread loaves (not quite through), lay them out open and flat, and spread them with lots of mayonnaise. Then divide up each of the ingredients above. Fold them closed over a large knife to keep all the ingredients inside. Cut them into lengths and tightly wrap in plastic wrap. Put the uneaten pieces in the refrigerator to marinate until needed. |
| Printable Recipes from The Fatted Café | Back to the Lobby | The Reception Desk | The Dinner Menu | More Sandwiches | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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