Savory Sandwich Ring
pampered chef
2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
½ teaspoon each: dried oregano and dried basil
sliced: onion, green bell pepper, tomato, lettuce, all thinly sliced
½ cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or bologna
4 ounces thinly sliced cheese, such as Swiss, American
6 tablespoons Italian dressing, divided or spread of your choice
Preheat oven to 350° F. Place dough, seams side down, on 15�?round baking stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely.
Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into sections and serve.
(i've made this many times, and it is a really pretty appetizer sandwich. and you can put anything you like on it! deb)
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