Sandwich-In-The-Round With Chipotle Spread
Makes 8 sandwiches
Total Time: 55 min.
- 2 - packages (11-ounce) refrigerated French bread
- 1 - egg white, beaten
- 2 - Tablespoons
- 2 - medium (2 cups) green and/or red
bell peppers, cut
into 1/4-inch strips
- 1 - small (1 cup) yellow summer
squash, cut into
- 1 - small
onion, cut into 1/4-inch rings
- 12 - slices (3/4-ounce) Deli Co-Jack, Chedarella or
Monterey Jack Cheese
Preheat oven to 350° F. Grease 12-inch pizza pan.
Place dough on prepared
pan, seam-side down. Pinch ends of dough together to form 1
(10-inch) ring. Cut 12 diagonal slashes (1/2-inch deep) on top
of dough using serrated knife. Brush with egg white. Bake for 26
to 30 minutes or until deep golden brown. Remove to cooling rack.
Cool completely (about 1 hour).
Meanwhile, in small
bowl, combine all spread [Sour Cream, mayonnaise, chopped fresh
cilantro, finely chopped canned chipotle chile peppers in adobo sauce,
and ground cumin]. Mix well. Cover; refrigerate. Melt butter in
10-inch skillet until sizzling and add peppers, squash and onion. Cook
for 7 to 10 minutes over medium-high heat, stirring occasionally,
until vegetables are crisply tender.
To assemble sandwich,
cut bread horizontally in half with serrated knife. Spread cut sides
of bread with sour cream mixture. Arrange cheese over bottom half of
bread; top with vegetables. Cover with top half of bread. Cut into
wedges to serve.
*Substitute 2 tablespoons canned chopped green chiles for a
Alan’s Kitchen Tip:
- Chipotles are dried, smoked jalapeño peppers. They often
are canned in a spicy tomato sauce called adobo. Look for them
in the Hispanic foods section of the supermarket.