2 packages (11 oz each) refrigerated French bread dough
1 egg white, lightly beaten
3 garlic cloves, pressed
1 tsp italian seasoning
1 medium green bell pepper, thinly sliced (I don't use)
1 medium onion, thinly sliced (I use sweet onion or red onion)
1 medium tomato, thinly sliced
1/2 cup pitted olives, sliced (don't think Jace likes these on here)
8 oz thinly sliced deli meat - I use hard salami, pepperoni, ham or could maybe roast beef instead of ham
4 oz thinly sliced cheese - I use havarti or white american
2 cups thinly sliced lettuce (I use knife to slice)
1/4 cup plus 2 tbsp italian salad dressing (I don't use exact amount)
Preheat oven to 350 degrees. Place dough, seam side down, on large round stone. Join ends of dough together to form one large ring. Using serrated knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.
Combine egg white, garlic pressed with garlic press and seasoning mix; brush over dough using pastry brush. Bake 26-30 minutes or until deep golden brown and immediately remove to cooling rack. Cool completely.
Using ultimate slice and grate fitted with v-shaped blade, slice bell peppers, onion and tomato. Slice olives with egg slicer plus.
To assemble sandwich, cut bread in half horizontally using breadknife. Place bottom half of bread on large serving platter. Arrange meat and cheese evenly over bottom half of bread. top with lettuce. Drizzle 2 Tbsp olive oil over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing. cut into wedges.
