| | Directions | | Preheat oven to 350°. Place dough, seam sides down, on 15" round baking stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely. . To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into 8 wedges and serve. |
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| Ingredients | | - |  | 2 packages each) refrigerated French bread dough (11 ounce pkgs) |
| - | | 3 cloves garlic, pressed |
| - | | 1 each dried oregano and dried basil (1/2 teaspoon each) |
| - | | 1/4 head lettuce, cut into strands (small head) |
| - | | 1 each onion, green bell pepper, and tomato, all thinly sliced (medium each) |
| - | | 1/2 cup pitted ripe olives, sliced |
| - | | 8 ounces thinly sliced deli meat, such as hard salami, turkey or ham |
| - | | 4 ounces thinly sliced cheese, such as Swiss, American or Munster |
| - | | 6 tablespoons Italian dressing, divided |
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