No Empty Chairs: "Stout Hearts" around the Table

No Empty Chairs. . . "Stout Hearts" around the table.

Wanna Be A Stout... Eat, Don't Pout.

Wednesday, March 10, 2010


This is a fun recipe for a brunch or luncheon. It's easy, but looks fancy!

2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
3 garlic cloves, pressed
1 teaspoon 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 ounces thinly sliced deli meat, such as ham, turkey, hard salami, or bologna
4 ounces thinly sliced cheese, such as Swiss, Muenster, American, or Provolone
2 cups thinly sliced lettuce
1/4 cup plus 2 tablespoons Italian salad dressing, divided

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.

Combine egg white, garlic, and seasoning mix; brush over dough using pastry brush. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to cooling rack; cool completely.

Slice bell pepper, onion, tomato, and olives.

To assemble sandwich, cut bread in half horizontally using 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 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.
Yield: 8 servings

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