The Pampered Chef ®
Fiesta Sandwich Ring
Recipe
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| 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® 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®.
- Thinly slice lettuce and slice tomatoes using Utility Knife. Slice black olives using Egg Slicer Plus®. 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.
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Yield: 8 servings or 16 sample servings
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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
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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.
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| © The Pampered Chef, Ltd., 2001 |
