Italian Bundtwich

By CJKK

Ingredients

• 2 2
• cans (11 oz each) Pillsbury™ refrigerated French bread
• 1/2 1/2
• cup mayonnaise Save $
• 1 1
• tablespoon refrigerated basil pesto
• 10 10
• oz deli sliced smoked ham
• 4 4
• oz deli sliced salami
• 6 6
• slices (3/4 oz each) provolone cheese
• 2 2
• medium tomatoes, cut in 1/4-inch slices Save $
• 1 1/2 1 1/2
• cups shredded romaine lettuce

Details

Servings 8
Preparation time 20mins
Cooking time 150mins

Preparation

Step 1

1
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2
Remove dough from both cans; do not unroll. Place in pan in a circle; pinch ends together to seal into 1 ring. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, 30 to 40 minutes.
3
Carefully cut bread in half horizontally; place halves on cutting board. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use.
4
In small bowl, stir mayonnaise and pesto until well mixed. Spread mayonnaise mixture on cut sides of top and bottom of bread rings. Note that bottom of bread ring is more decorative, so use it for top of Bundtwich. Fill bread ring with ham, salami, cheese, tomatoes and lettuce. Cut into 8 wedges.
When assembling the sandwich, be sure bottom side of bread is used for the top for the most decorative look.
To make this sandwich ahead, wrap it tightly with plastic wrap before cutting, and refrigerate up to 2 hours.