Ingredients
- 2
(11-oz.) tubes refrigerated French bread dough
- 3 tbsp.
extra-virgin olive oil, divided
- 2 tbsp.
red wine vinegar, divided
- 1 tsp.
Italian seasoning, divided
- 1/4 lb.
sliced provolone
- 1/2 lb.
sliced salami
- 1/2 lb.
deli-sliced ham
- 1/2 lb.
thinly sliced pepperoni
- 1 1/2 c.
shredded romaine lettuce
- 2
large beefsteak tomatoes, sliced
- 1 tsp.
toasted sesame seeds
How to:
- Preheat oven to 350° and grease a Bundt pan with cooking spray. Place bread dough into bottom of prepared pan and pinch together ends to form a ring.
Bake until golden brown and cooked through, 25 to 30 minutes. Let cool 5 minutes, then invert onto a wire rack to cool completely.
Place baked bread on a serving platter and slice in half to make two layers. Drizzle bottom half with 1 tablespoon each of oil and vinegar and sprinkle with 1/4 teaspoon of Italian seasoning. Top with provolone cheese, salami, ham, pepperoni, lettuce, and tomatoes. Drizzle with another 1 tablespoon each of oil and vinegar and sprinkle with remaining 3/4 teaspoon Italian seasoning.
Sandwich with top half of baked bread and brush with remaining 1 tablespoon oil. Sprinkle with sesame seeds and slice.
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