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1/2 c. sour cream
2 tbsp. green onion, thinly sliced
1/2 tsp. prepared mustard
1/2 tsp. dried basil, crushed
1/3 tsp. garlic salt
4 individual French rolls
4 lettuce leaves
8 slices cooked chicken or turkey
4 slices American, Swiss, cheddar or
Monterey Jack cheese
2 med. tomatoes, peeled & thinly sliced
1 sm. green pepper, sliced cross ways into rings
1 sm. cucumber, sliced
1/4 c. sliced pimiento stuffed olives or pitted ripe olives
1/3 c. alfalfa sprouts (opt.)


For sandwich spread in small mixing bowl sour cream, onion, mustard, basil, garlic salt. Cover and chill thoroughly. Split French rolls lengthwise, cutting to, but not through, the other side. Scoop out some of center of rolls. Spread both halves of rolls generously with chilled spread mixture. On bottom half of each roll arrange lettuce, chicken or turkey, cheese, tomato and top with cucumber, green pepper, olives and alfalfa sprouts. Put rolls together and anchor sandwiches with wooden picks if desired. Yield: 4 to 8 servings.

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