4-oz. Cream Cheese, softened 1/4 c. chopped pecans 1/4 c. sliced green onions 1/2 tsp. garlic salt 2 submarine rolls, 12 inches in length Lettuce leaves 12-oz. shaved ham 6-oz. sliced Chalet Swiss Cheese or Wisconsin Baby Swiss cheese 1 package (3-oz.) alfalfa sprouts
In a medium bowl, combine cream cheese, pecans, green onions and garlic salt; mix well. Slice rolls in half horizontally; spread both halves with cream cheese mixture. Top one half of each roll with lettuce, ham, Swiss cheese and sprouts. Replace top of roll; slice each roll in half diagonally.