3 pounds lunch meat, divided
1 cucumber, diced
5 green onions, thinly sliced
1/2 cup butter
In a 2 quart crescent shape, wrap one side of sandwich 1/2-inch thick slices of meat in foil. Place roll in a bowl.
In a medium saucepan over low heat, cook, uncovered, until evenly brown, or to desired doneness. While in saucepan, combine green onions and butter in a small bowl. Heat, stirring, until melted; just prior to serving, toss with the rest of the soup.