- 1 package (3 ounces) PHILADELPHIA® Cream Cheese, softened
- 1 loaf (20 inches) unsliced French bread, halved lengthwise
- 6 slices deli ham
- 6 slices provolone cheese
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 2 medium tomatoes, thinly sliced, optional
- 1 small onion, thinly sliced
- 2 banana peppers, thinly sliced
- 2 cups shredded lettuce
- Spread cream cheese on bottom half of bread. Layer with the ham, cheese, mushrooms, tomatoes if desired, onion, peppers and lettuce. Replace top. Cut into 1-1/2-in. slices. Yield: 10-15 servings.
Originally published as Summer Sub Sandwich in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p224
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