Baked Club Sandwich Rounds

1 pound bacon

1 can refrigerated french bread dough

1 cup shredded cheddar cheese

2 ounces sliced cooked deli turkey

2 ounces sliced cooked deli ham

Heat oven to 350ºF. Spray cookie sheet with nonstick cooking spray.

Cook bacon until crisp, then drain on paper towel and crumble. Unroll dough. Sprinkle cheese over dough. Top with turkey, ham and bacon.

Starting with long side, roll up dough; press edges to seal.

Make 3-4 slits in top of loaf. Place on sprayed cookie sheet.

Bake at 350ºF for 23-28 minutes or until golden brown. Cool 5 minutes.

Cut into diagonal slices

1 (24-ounce) unsliced loaf style onion rye bread, seeded or plain
8 ounces Brie, with herbs or plain, rind removed
1 stick unsalted butter, softened
1 teaspoon crushed dried red pepper flakes
1/2 teaspoon black pepper
1 medium red onion, sliced
8 ounces aged Swiss cheese, sliced
8 ounces pastrami, sliced
2 1/2 cups baby spinach salad, ready to use
4 ounces caraway Havarti cheese, sliced
Dijon mustard (optional)

1. Slice bread lengthwise in thirds. Toast bread lightly if desired.
2. Soften Brie 1 minute in microwave, if necessary. With a fork or in food processor, crush or mash Brie cheese with butter and spices.
3. Spread Brie butter over cut sides of bread, including both sides of middle slice. On bottom slice add half the onions, Swiss slices, pastrami, half the spinach, center slice of rye bread, remaining onions, Havarti and remaining spinach. Close sandwich with remaining Brie-buttered bread. Serve with Dijon mustard if desired.

Makes 6 servings.