Olymel salami pepperoni submarine sandwiches

• 112 g white mushrooms, sliced
• 1/2 italian tomatoe, thinly sliced
• 1185 g Olymel salami, sliced
• 1/2 green pepper, cut into strips
• 1/2 red pepper, cut into strips
• 115 g Olymel pepperoni, sliced
• 2 7-inch (18 cm) submarine buns
• 375 ml (1 1/2 cups) lettuce, cut into ribbons
• 175 g mozzarella, grated
• 1/2 onion, minced

Dressing :

• 3 ml (1/2 teaspoon) dried basil
• 30 ml (2 tablespoon) olive oil
• 3 ml (1/2 teaspoon) dried oregano
• 15 ml (1 tablespoon) balsamic vinegar

• 225 g white mushrooms, sliced
• 1 italian tomatoe, thinly sliced
• 225 g Olymel salami, sliced
• 1 green pepper, cut into strips
• 1 red pepper, cut into strips
• 225 g Olymel pepperoni, sliced
• 4 7-inch (18 cm) submarine buns
• 750 ml (3 cups) lettuce, cut into ribbons
• 350 g mozzarella, grated
• 1 onion, minced

Dressing :

• 7 ml (1 teaspoon) dried basil
• 60 ml (1/4 cup) olive oil
• 7 ml (1 teaspoon) dried oregano
• 30 ml (2 tablespoon) balsamic vinegar

• 335 g white mushrooms, sliced
• 1 1/2 italian tomatoes, thinly sliced
• 335 g Olymel salami, sliced
• 1 1/2 green peppers, cut into strips
• 1 1/2 red peppers, cut into strips
• 335 g Olymel pepperoni, sliced
• 6 7-inch (18 cm) submarine buns
• 4 1/2 cups lettuce, cut into ribbons
• 525 g mozzarella, grated
• 1 1/2 onions, minced

Dressing :

• 10 ml (2 teaspoon) dried basil
• 90 ml (1/3 cup) olive oil
• 10 ml (2 teaspoon) dried oregano
• 45 ml (3 tablespoon) balsamic vinegar

• 450 g white mushrooms, sliced
• 2 italian tomatoes, thinly sliced
• 450 g Olymel salami, sliced
• 2 green peppers, cut into strips
• 2 red peppers, cut into strips
• 450 g Olymel pepperoni, sliced
• 8 7-inch (18 cm) submarine buns
• 6 cups lettuce, cut into ribbons
• 700 g mozzarella, grated
• 2 onions, minced

Dressing :

• 12 ml (3/4 tablespoon) dried basil
• 120 ml (1/2 cup) olive oil
• 12 ml (3/4 tablespoon) dried oregano
• 60 ml (1/4 cup) balsamic vinegar