April 2, 2011

Fiesta Sandwich Ring

2 packages (11 oz each) refrigerated French bread dough
1 lime
2 tablespoons finely chopped cilantro
1 jalapeno pepper, seeded and finely chopped
½ cup mayonnaise
1 garlic clove, pressed
2 cups thinly sliced iceberg lettuce
2 plum tomatoes, sliced
1 small can diced black olives
4 slices Colby & Monterey Jack cheese blend
8 oz sliced deli ham, turkey, or roast beef

Preheat oven to 350°. Place dough, seam side down, on large round stone. Join ends of dough together to form one large ring. Using serrated knife, make eight diagonal cuts, ½ inch deep, on top of dough. Bake 26-30 minutes or until deep golden brown. Immediately remove bread from oven to cooling rack and cool completely. (You can also use a rectangular stone and lay the two loaves side by side and bake). Zest lime to measure ½ teaspoon zest. Juice lime to measure 2 teaspoons juice. Finely chop cilantro. Slice off stem from jalapeno pepper, slice in half lengthwise. Remove seeds from jalapeno and finely chop. Combine lime zest, juice, jalapeno pepper, mayonnaise and garlic, mix well. Thinly slice lettuce and tomatoes. Slice olives and cut cheese in half. To assemble sandwich, cut bread in half horizontally using serrated knife. Place bottom half of bread on large serving platter. Spread mayonnaise mixture evenly on cut sides of bread. Arrange meat and cheese evenly over bottom half of bread. top with lettuce, tomatoes and olives. Place top half of bread over bottom half. Cut into wedges. Yield: 8 servings. **Note: onion and green pepper slices can be added if desired.

From Diane Taylor


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