Hoagie Dip

1/4 lb. pepperoni
1/4 lb. hard salami
1/2 lb. ham
1/4 lb. American cheese
1/4 lb. provolone
1/2 head of lettuce
1 tomato
1 onion
1/2 cup of Mayo
1 tbsp. of olive oil
Italian season
oregano
order the lunchmeat thick.

Chop up all lunchmeat into tiny pieces and mix together in a large bowl.
Shred the lettuce, chop onion and tomato and mix into the bowl with the lunchmeat.
Add Italian season and oregano for taste. 
Then stir olive oil into the Mayo.
When smooth pour into the lunchmeat mixer. 
Chill in fridge for one hour before serving. 
Slice a baguette into thin slices for the dip to go on.

Troop 3459!