2 cans Crusty French Loaf
1 egg
1 tsp dried oregano
1 Tbsp shredded Parmesan
1 1/2 cups of shredded romaine lettuce
1/4 cup chopped red onion
2 medium plum tomatoes, chopped
1/4 Extra virgin Olive Oil
1 1/2 Tbsp of Red Wine Vinegar
1/2 tsp crushed red pepper flakes
1/3 cup mayo
2 garlic cloves, finely chopped
1/2 avocado, pitted, peeled, and chopped
8 oz thinly sliced turkey ( I also put double the meat and use turkey and ham.... Jesse likes more meat and I aim to please. ;) )
8 slices of provolone cheese cut in half
8 slices of bacon, halved and crisply cooked
This is of course another Pillsbury recipe, but it is one of our favorites! I have done it for poker nights and birthday parties, it is always a hit!
Heat oven to 350 degrees. Spray a large cookie sheet with non stick spray. Place both loaves of bread on tray seam sides down and shape into a large circle pinching the ends of each loaf to the other to seal. Use a sharp knife and cut slits in the top of the dough. I do about 8 to 10 slits about 1/2 inch deep.
In a small bowl beat the egg and 1/2 tsp of the oregano together. Brush gently over the dough. Sprinkle with the Parmesan cheese. Bake 20 to 30 min until golden brown.
Meanwhile, in a medium bowl, mix lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and remaining 1/2 tsp oregano. Refrigerate for about 20 min to marry the flavors together.
In a food processor, mix mayo, garlic and avocado until smooth.
Cut bread in half horizontally. Press inside of top and bottom of ring to flatten bread slightly for fillings. Place lettuce mixture in the bottom of the ring. Top with turkey, ham, provolone cheese, and bacon. Spread the avocado aioli on top of ring and place it on top of the sandwich.
