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Prep Time: 65 Minutes Cook Time: 0 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Originally from Sunset magazine. Ingredients:
2 (1 lb) packages frozen white bread dough, thawed |
3 tablespoons olive oil |
2 garlic cloves, minced or 2 garlic cloves, pressed |
1/2 teaspoon dry basil leaves |
1/2 teaspoon dry oregano leaves |
1/2 teaspoon dry thyme leaves |
1/2 lb dry salami, thinly sliced |
1/2 lb ham, cooked, thinly sliced |
1/4 lb dry coppa, thinly sliced (optional) |
1/2 lb fontina or 1/2 lb monterey jack cheese, thinly sliced |
1 (7 1/4 ounce) jar roasted red peppers, drained |
1 onion, grilled |
balsamic vinegar |
olive oil |
Directions:
1. Pat loaves together.
2. On a lightly floured board, roll dough into a 12 x18 rectangle.
3. Garlic Oil: Combine 3 tablespoons olive oil with 2 cloves garlic, minced or pressed and 1/2 teaspoon each dry basil leaves, dry oregano leaves and dry thyme leaves. Brush surface with 2 tablespoons garlic oil.
4. Cover half dough lengthwise with overlapping layers of salami, ham, coppa, cheese, onions and peppers.
5. Lift plain half of dough over filling (if dough sticks, loosen with a spatula). Press edges firmly together to seal.
6. Using 2 wide spatulas, transfer packet to an oiled 12 x17 baking sheet; tuck ends of dough under.
7. Brush with remaining oil.
8. Let rise in a warm place until puffy, about 20 minutes.
9. Bake at 400 degrees Fahrenheit until richly browned, 15 to 20 minutes.
10. Cut sandwich lengthwise in half then crosswise into 3 slices.
11. Grilled Onion: In an 8-10 frying pan over medium high heat, combine 1 tablespoon olive oil, 2 tablespoons balsamic or red wine vinegar and 1 large onion, sliced. Stir often, until onion begins to brown, 8 to 10 minutes; set aside.
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