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recipes

the infinity sandwich - dry sausage & cured ham

the infinity sandwich - dry sausage & cured ham
the-infinity-sandwich
recipe time
1.5 hours
recipe difficulty
medium
recipe servings
8

ingredients

  • 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)

directions

  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.

this recipe is made with

Dietz & Watson Sopressata

pre-sliced sopressata
Dietz & Watson Hot Capocolla

pre-sliced hot capocollo
Dietz & Watson Sandwich Spread

sandwich spread

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