Searching for Fiesta Sandwich Ring Recipe

I have been looking for the Fiesta Sandwich Ring receipe for an upcoming show. Does anyone have this handy that they can email me? My family and I have just moved into my parents home so half of my items/office are in boxes.

Thanks

Kellie Sissom

Here' the recipe......Kellie,
Here you go.

HTH,

Lisa

Fiesta Sandwich Ring
2 packages (11 ounces each) refrigerated French bread dough
1 lime
2 tablespoons finely chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
1/2 cup mayonnaise
1 garlic clove, pressed
2 cups thinly sliced iceberg lettuce
2 plum tomatoes, sliced
1/2 cup pitted black olives, sliced
4 slices (1 ounce each) Colby & Monterey Jack cheese blend
8 ounces sliced deli turkey breast or ham

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 knife, make eight diagonal cuts, 1/2 inch deep, on top of dough. Bake
26-30 minutes or until deep golden brown. Immediately remove bread from
oven to cooling rack; cool completely.

Using Lemon Zester/Scorer, zest lime to measure 1/2 teaspoon zest.
Juice lime to measure 2 teaspoons juice. Finely chop cilantro using
Pizza Cutter. Slice off stem from jalapeno pepper using Utility Knife;
slice in half lengthwise. Remove seeds from jalapeno using Cook's Corer(R)
and finely chop using Food Chopper. Combine lime zest, juice, cilantro,
jalapeno pepper, mayonnaise and garlic pressed with Garlic Press in
Classic Batter Bowl; mix well using Small Mix 'N Scraper(R).

Thinly slice lettuce and slice tomatoes using Utility Knife. Slice
black olives using Egg Slicer Plus(R). Cut cheese slices in half using
Crinkle Cutter.

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 or 16 sample servings

Nutrients per serving: Calories 390, Total Fat 20 g, Saturated Fat 6 g,
Cholesterol 35 mg, Carbohydrate 36 g, Protein 16 g, Sodium 1030 mg,
Fiber 2 g

Cook's Tip: The bread ring can be baked up to 1 day in advance. Cool it
completely and wrap it tightly in plastic wrap.

Wear plastic gloves when working with jalapeno peppers. The juice from
the peppers can create a burning sensation on the skin.

Thank you Very Much Lisa. It's hard not having all my items in one spot so this helps me out tremedously.

Kellie Sissom

Kellie,

Yum! I love this recipe. I make it for dinner at home frequently!

At the first show I made it at, as I was chopping up the Jalapenos and getting ready to add them to the mayo, the hosts mother asks, "are you going to put those in the mayo?" (Well, duh - why else would I be chopping them). Apparently, she was allergic to peppers. Sandwich was still good, but definitely not as yummy.

Sk8Mom209 said:

Kellie,

Yum! I love this recipe. I make it for dinner at home frequently!

At the first show I made it at, as I was chopping up the Jalapenos and getting ready to add them to the mayo, the hosts mother asks, "are you going to put those in the mayo?" (Well, duh - why else would I be chopping them). Apparently, she was allergic to peppers. Sandwich was still good, but definitely not as yummy.

Click to expand...

For some shows I have only done mayo on part of the sandwich to please those who are a little pickier. My guest are usually surprised when they taste the sandwich and it's not as hot as they think.

I just did this recipe tonight with a sangria recipe as a Mexican theme. Very yummy!