Summer Picnic Sandwich Recipe By Tasty

Steps:

• Prepare hot roll mix according to package instructions. Pat or roll into a 12-in. circle; place on a greased 12-in. pizza pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with milk; sprinkle with sesame seeds. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , Cut in half horizontally; spread salad dressing on cut sides. On bottom half, layer the lettuce, ham, salami, cucumber, onion, cheese, green pepper and tomatoes. Replace top half. Refrigerate until ready to serve. Cut into wedges.

Steps:

• Mix together mayonnaise, basil, salt, McCormick® Garlic Powder, and lemon zest in a small bowl. Set aside.
• Cut off the top of the sourdough loaf and set aside. Use your fingers to pull out the bread inside to create a bowl. (Save the inner bread for making bread crumbs). Spread the basil-garlic spread along the inside of the bread and on the inside of the bread lid.
• Begin layering ingredients inside the bowl. Start with 2 slices of ham. Cover with fresh mozzarella slices. Make sure to create an even layer that fully covers the inside of the mozzarella slices. Make sure to create an even layer that fully covers the inside of the bread bowl. Top with a layer of roasted red pepper slices, another 2 slices of ham, and a layer of tomatoes.
• Sprinkle the tomatoes with salt and pepper. Scatter red onion and olives on top. Place bread lid on the sandwich to close.
• Wrap the sandwich in plastic wrap. Place a heavy pot or large can on top of the sandwich and let sit for 2 hours. Unwrap, slice, and serve!
• Enjoy!

Steps:

• 1. Heat oven to 350 degrees F. Mix the brown sugar, cayenne and 1/8 teaspoon black pepper together and set aside.
• 2. Cover a rimmed baking sheet with aluminum foil.
• 3. Set a cooling rack in the pan.
• 4. Arrange bacon slices on it.
• 5. Bake for 25 minutes. Then remove pan from oven and flip the slices.
• 6. Sprinkle with sugar and spice mixture.
• 7. Bake for another 15-20 minutes or until bacon is thoroughly cooked.
• 8. Heat grill to medium-high heat. Place whole red peppers on the grill. Cook for about 15 minutes, turning every five minutes, until skin is charred and peppers are softened.
• 9. Brush zucchini, yellow squash and onion with oil. Sprinkle with 1 teaspoon salt and a few grinds of pepper.
• 10. Cook for 3-4 minutes per side or until vegetables are tender.
• 11. When peppers have cooled, pull off most of the charred skin.
• 12. Cut each into 4 fillets.
• 13. For red pepper aioli, put 3 of the red pepper fillets, mayonnaise, ketchup, mustard, hot sauce, and garlic into a small food processor. Blend until peppers are pureed and ingredients are well mixed.
• 14. Stir in capers.
• 15. To assemble sandwich, cut bread horizontally to leave a thinner bottom and thicker top.
• 16. Pull out most of the soft dough in the top piece to make room for the fillings.
• 17. Spread red pepper aioli on the inside of both pieces.
• 18. On bottom piece, layer cheese, bacon and basil leaves.
• 19. On the top half, arrange turkey; sprinkle with salt and pepper. Add remaining red pepper fillets, zucchini, squash and onion.
• 20. Put the halves together.
• 21. Wrap snugly in foil.
• 22. Press on the sandwich with your hands to encourage the ingredients to meld.
• 23. When ready to serve, cut into 6 wedges.