the infinity--sandwich

the infinity sandwich


  • 5 oz Dietz & Watson Sopressata Dry Sausage
  • 5 oz Dietz & Watson Cooked Ham Capicola
  • 5 oz Dietz & Watson Prosciutto
  • 6 slices (3/4 oz each) Dietz & Watson Provolone
  • Dietz & Watson Sandwich Spread
  • 1 1/2 cups Lettuce, shredded
  • 2 medium Tomatoes, cut in ¼ inch slices
  • 2 cans (11 oz each) Pillsbury™ refrigerated French bread
  • Bundt pan (to make bread)


  1. Preheat oven to 350°F.
  2. Spray 12-cup fluted tube cake pan with cooking spray.
  3. Remove dough from both cans; do not unroll. Place in pan in a circle; pinch ends together to seal into 1 ring.
  4. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes.
  5. Remove bread from pan to cooling rack. Cool completely, 30 to 40 minutes.
  6. 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.
  7. Drizzle D&W Sandwich Spread to taste on cut sides of top and bottom bread rings.
  8. Fill top side of the bread ring with D&W Sopressata, D&W Capicola, D&W Prosciutto, and D&W Provolone. Top with lettuce and tomatoes.
  9. Place the bottom bread ring (more decorative side) on top.
  10. Cut and enjoy.

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