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Pampered Chef: I'm in need of the Savory Sandwich Ring Recipe!Please, please,

  1. cwcollins

    cwcollins Novice Member

    44
    0
    I'm in need of the Savory Sandwich Ring Recipe!

    Please, please, THANK YOU!
     
    Feb 3, 2006
    #1
  2. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
    2
    Here you go

    Savory Sandwich Ring
    (All the Best; P. 48)

    Herbed French bread forms the base for this hearty sandwich layered with your choice of deli meats, cheese and crispy vegetables. (Pictured on p. 46-47)

    2 packages (11 ounces each) refrigerated French bread dough
    1 egg white, lightly beaten
    3 garlic cloves, pressed
    ½ teaspoon each Pantry Italian Seasoning Mix
    1 medium green bell pepper, thinly sliced
    1 medium onion, thinly sliced
    1 medium tomato, thinly sliced
    ½ cup pitted ripe olives, sliced
    8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or bologna
    4 ounces thinly sliced cheese, such as Swiss, American or Muenster
    2 cups thinly slices lettuce
    ¼ cup plus 2 tablespoons Italian salad dressing, divided

    Preheat oven to 350° F. Place dough, seams side down, on Large Round Stone. Join ends of dough together to form 1 large ring. Using Serrated Bread Knife, make 8 diagonal cuts (1/2- inch deep) on top of dough.

    Combine egg white, garlic pressed with Garlic Press and seasoning mix; brush over dough using Pantry Brush. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.

    Using Ultimate Slice & Grate fitted with v-shaped blade, slice bell pepper, onion and tomato. Slice olives using Egg Slicer Plus®.

    To assemble sandwich, cut bread in half horizontally using Serrated 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 dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing using Pastry Brush; place over bottom half. Cut into wedges.

    Yield: 8 servings
     
    Feb 3, 2006
    #2
  3. cwcollins

    cwcollins Novice Member

    44
    0
    Thank you!
     
    Feb 3, 2006
    #3
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