deep sea subs

1   large carrot
1   head lettuce
1  medium cucumber
1   16-ounce loaf french bread
1/2 of an 8-ounce container
light dairy sour cream
ranch dip
8-ounces thinly sliced
assorted deli meats
(such as roast beef,
ham and/or turkey)
4 ounces thinly sliced
mozzarella or provolone
cheese use the vegetable
peeler to peel carrot
 cut of ends of carrots
rub the carrot across the
shredder to make long
thin strips use sharp
knife to cut head of
lettuce from top to
bottom again to
make 4 pieces
cut one piece into
long thin strips
cut cucumber
in half into thin slices
use the serrated
knife to cut bread
in half lengthwise
use the knife
to spread cut
sides of bread
with dip place carrot
lettuce cucumber
meat and cheese
on bottom half
of bread