| 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
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.
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 |
