Torpedo roll or French bread, cut to serving length
1/4 lb. tavern ham, baked
1/4 lb. salami
1/4 lb. Provolone cheese
Sliced tomato, onion and green peppers
Sweet and sour relish, homemade or bought
Basil, dried

Split open the rolls, layer each equally with meat and cheese. Top each with about 1 - 2 tablespoons relish. Follow-up with the tomato, onion and green pepper. Sprinkle with dried basil.