| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(11 oz each) refrigerated French bread dough |
| 3 |
|
Garlic gloves, pressed |
| 1/2 |
ts |
Each: dried oregano leaves and dried basil leaves |
| 8 |
oz |
Thinly sliced deli meat (we had turkey ham, turkey breast and hard salami) |
| 4 |
oz |
Thinly sliced cheese such as: Muenster, Swiss or American |
| 2 |
c |
Lettuce, chopped |
| 6 |
tb |
Italian salad dressing, divided |
| 1 |
md |
Each: onion, green bell pepper, and tomato |
| 1/2 |
c |
Pitted ripe olives |
INSTRUCTIONS
This was prepared and served at a "Pampered Chef" party that I went to a
couple of weeks ago. Of course, the purpose of cooking things at the
*party* is to sell their kitchen products, but every one of the recipes she
made was delicious. So, for a buck I bought the cookbook from which they
came (Season's Best Recipe Collection, Spring/Summer 1997)!! Here is the
sandwich we enjoyed:
Preheat oven to 350~F. Place dough seam side down on 15" Baking Stone (a
cookie sheet would work also), pinching ends together to form circle. Cut
six to eight diagonal slashes (1/2-inch deep) on top of dough with Serrated
Bread Knife; spray with vegetable oil using Kitchen Spritzer. Press garlic
over top of bread dough circle with Garlic Press, spreading evenly with
Skinny Scraper. Sprinkle with oregano and basil. Bake 26-30 minutes or
until deep golden brown. Immediately remove from stone to non-stick cooling
rack; cool completely.
Meanwhile, chop lettuce into thin strands using Garnisher. Using
Vario-Slicer thinly slice onion, green pepper, and tomato. Slice olives
using Egg Slicer Plus. To assemble sandwich, cut bread in half horizontally
using Serrated Bread Knife. Cover bottom half of bread ring with
overlapping meat slices. Top with cheese slices and lettuce. Spoon 2 Tbsp.
salad dressing over circle of lettuce. Layer onion, green pepper, and
tomato slices over the lettuce. Top with olives. Spread bread with 1/4 cup
salad dressing over cut side of bread top using Pastry Brush; place over
sandwich. Cut into wedges and serve.
Serves 8
Approximately 386 calores and 18 grams of fat per serving (per the
cookbook.)
Sorry for the gratuitous mention of the Pampered Chef products, but since
I'm copying from their cookbook, I thought I'd better copy exactly. Posted
to TNT - Prodigy's Recipe Exchange Newsletter by BLAdams96@aol.com on May
6, 1997
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