instructions
Tools:
Ingredients:
- 2 loaves (16 oz. each) frozen honey wheat bread dough, defrosted (follow
package directions)
- 1 teaspoon dill seed
- 1 teaspoon mustard seed
Filling:
Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons chopped olives
- 12 large basil leaves, chopped
- 1/2 lb. Provolone, thinly sliced
- 1/2 lb. salami, thinly sliced
- 1 (12 oz.) jar roasted peppers, drained
- 1 (6 1/2 oz.) jar marinated artichoke hearts, drained and chopped
- Freshly ground black pepper
Spray Star Pan with vegetable pan spray. Knead loaves together to form a ball.
Roll into a 10'' circle on lightly floured surface. Place dough into prepared
pan, press into points. Brush with water and sprinkle with seeds. Let dough
rise approximately 2 hours or until doubled. Preheat oven to 350°F. Bake
25-30 minutes or until loaf is golden brown and sounds hollow when tapped. Cool;
with serrated knife, split in half horizontally. Remove soft bread from lower
half, leaving 1/2" shell. Sprinkle lower half with olive oil, add olives
and one half basil leaves. Add provolone and salami. Top with roasted peppers,
chopped artichokes and remaining basil. Give each layer a generous grinding
of pepper. Add top, press together firmly and wrap snugly in aluminum foil.
Refrigerate at least one hour to blend flavors. Slice sandwich into wedges with
serrated knife.