Recipes

[Carol1229]

I'm not a big fan of run of the mill sandwiches. I like to use different breads and fillings to dress them up.

THIS is a sandwich I really enjoy. It's a great one to make when you're having a get together....it feeds quite a few people depending on how thick you slice it. I make it a lot when we have friends over to watch the Super Bowl. It would be a great one to take tail gating too.......wrap it up and you're ready to go!

The refrigerated French bread dough makes a wonderful base for the filling. I added some jalapeno mustard and a LIGHT touch of light mayonnaise to this one, but this sandwich is equally good without those.

We don't have this often but when we do, we enjoy each and every bite.

Carol

SAVORY SANDWICH RING

(Source: adapted from The Best of Country Cooking 2006 cookbook)

2 (11 oz. each) tubes refrigerated crusty French bread dough
2 tsp. olive oil
3 garlic cloves, pressed
1/2 tsp. Italian seasoning
1/3 c. Italian salad dressing (I use fat free dressing)
1/2 lb. thinly sliced deli ham
1/4 lb. sliced process American, Swiss or Provolone cheese, halved
1/4 lb. thinly sliced deli roast beef
1/4 lb. thinly sliced deli turkey
2 c. shredded lettuce
1 medium red onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium tomato, thinly sliced

Place both loaves of dough seam side down on a greased 14" pizza pan, forming one large ring; pinch ends to seal. With a sharp knife, make (8) 1/2" deep slashes across top of dough.

Combine garlic, olive oil and Italian seasoning in a small bowl; mix well. Lightly brush mixture over top of bread ring. Bake @ 350 degrees for 25-30 minutes or until golden. Cool 10 minutes; remove from pan to a wire rack and cool completely.

To assemble, cut bread in half horizontally. Brush cut sides with Italian dressing. Layer bottom half with ham, cheese, beef, turkey, lettuce, onion, green pepper and tomato; replace top. Serve immediately.

Wrap leftovers tightly in plastic wrap and refrigerate. 8-10 servings.