Vegetarian Submarine Sandwich for a Crowd

Source: Cooks Recipes

1 loaf French bread (4 feet long) 
1/4 cup red wine vinegar 
1/2 cup olive oil 
2 cups shredded iceberg lettuce 
3 cups thinly sliced cucumbers 
2 cups alfalfa sprouts 
6 roasted red bell peppers 
3 medium avocados, peeled and thinly sliced 
6 medium tomatoes, thinly sliced 
4 ounces jack cheese, thinly sliced

Slice loaf of bread in half lengthwise. Sprinkle each half with vinegar and olive oil. Arrange lettuce on half of the loaf; arrange cucumber slices on top of lettuce, then sprouts, peppers, avocado, tomatoes, and cheese. Cover with top half of loaf. At 4-inch intervals, fasten with frilled toothpicks and then slice each section. 
Makes 12 sandwiches.