Saturday, October 17, 2009
CALYPSO CLUB SANDWICH
2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
1/2 teaspoon sesame seeds
1/3 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons honey
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 small red onion, thinly sliced
2 cups thinly sliced iceberg lettuce
2 cans (8 ounces each) pineapple slices in juice, drained
6 ounces thinly sliced deli smoked ham
4 ounces thinly sliced Swiss cheese
1. Preheat oven to 350.
2. Place bread dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.
2. Brush egg white over dough using Pastry Brush; sprinkle with sesame seeds. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.
3. Combine mayonnaise, mustard and honey in Small Bowl; mix until well blended. Slice bell peppers and onion. Thinly slice lettuce.
4. To assemble sandwich, cut bread in half horizontally. Place bottom half of bread on large serving platter. Spread half of the mayonnaise mixture over cut side of bottom half of bread; top with pineapple slices. Arrange ham and cheese evenly over pineapple; layer with half of the bell pepper slices. Top with lettuce, remaining bell pepper slices and onion slices. Spread remaining mayonnaise mixture over cut side of bread top; place over bottom half.
*To make this sandwich faster, skip baking the bread and buy hoggie rolls or french bread. Lightly toast the bread in the oven on 400 degrees for 4 minutes.
The bread looks so good when it comes out of the oven!