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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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THIS IS quite an old recipe that I've used for years. I've always thought of it as a good living room picnic , because each sandwich is wrapped individually. That makes them easy to eat. The sandwich spread keeps for days in the refrigerator, so it's a good thing to have on hand for a quick and easy meal. -Helen Kennedy, Hudson, New York Ingredients:
1 cup crumbled canned corned beef |
1/2 cup shredded process american cheese |
1/3 cup chopped pimiento-stuffed olives |
1/3 cup ketchup |
2 tablespoons finely chopped green onions |
1 tablespoon finely chopped green pepper |
1 tablespoon worcestershire sauce |
1/4 teaspoon pepper |
4 submarine or hoagie rolls, split |
Directions:
1. In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through. Yield: 4 servings.
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