2, 11-oz pkgs refrigerated French bread dough
1 egg white, lightly beaten
3 cloves garlic, pressed
1 tsp Pantry Italian Seasoning Mix
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
1/2 cup pitted ripe olives, sliced
8 oz deli meat, thinly sliced (salami, turkey, ham or bologna)
4 oz cheese, thinly sliced (Swiss, Muenster or American)
2 cups lettuce, thinly sliced
1/4 cup Italian salad dressing, plus 2 Tbsp., divided
Preheat oven to 350˚F. Place dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2-inch deep, on top of dough.
Combine egg whites, garlic pressed with Garlic Press and seasoning mix; brush over dough using Pastry Brush. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.
Using Ultimate Slice & Grate fitted with v-shaped blade, slice bell pepper, onion and tomato. Slice olives using Egg Slicer Plus.
To assemble, cut bread in half horizontally using Serrated Bread Knife using Serrated Bread Knife. Place bottom half of bread on large serving platter. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons of the salad dressing evenly over lettuce. Top with bell pepper, onion, tomato and olive slices. Brush cut side of bread top with remaining dressing using clean Pastry Brush; place over bottom half. Cut into wedges.
Pampered Chef, All The Best
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