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Sandwich-In-The-Round With Chipotle Spread

Makes 8 sandwiches Sandwich-In-The-Round With Chipotle Spread

Total Time: 55 min.


  • Bread
    • 2 - packages (11-ounce) refrigerated French bread dough
    • 1 - egg white, beaten
  • Spread
  • Filling
    • 2 - Tablespoons butter
    • 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 1/4-inch slices
    • 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.

  1. 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).

  2. 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.

  3. 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 milder flavor.

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.

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