This may sound different, but it's so yummy!
2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
½ tsp. Sesame seeds (optional)
1/3 cup mayo
1 Tbsp. Dijon mustard
2 tsp. Honey
1 medium red bell pepper
1 medium green bell pepper
1 small red onion
2 cups thinly sliced lettuce
2 cans (8 oz. each) pineapple slices, drained
6-8 oz. thinly sliced deli ham
4-6 oz. thinly sliced swiss (or provolone) cheese
Preheat oven to 350 degrees. 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.
Brush egg white over dough using pastry brush; sprinkle with sesame seeds. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to cooling rack; cool completely.
Combine mayo, mustard, and honey in Small Batter Bowl; mix until well blended. Slice bell peppers and onion. Thinly slice lettuce.
To assemble sandwich, cut bread in half horizontally using Bread Knife. Place bottom half of bread on large serving platter. Spread half of the mayo mixture over cut side of bottom half of bread; top with pineapple slices. Arrange meat and cheese evenly over pineapple; layer with half of the bell pepper slices. Top with lettuce, remaining bell pepper slices and onion slices. Spread remaining mayo mixture over cut side of bread top; place over bottom half. Cut into wedges.
Yield: 8 servings
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