Chicken Sandwich Ring

Serve a bunch with a pretty-as-a-picture sandwich round. Start with two loaves of refrigerated bread dough, and bake up the fresh, tasty bread ring.

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Servings 8

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( 17 ) Ratings

17 Ratings

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ingredients 10
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

2: cans (11 oz each) Pillsbury® refrigerated crusty French loaf

1: egg white

1: teaspoon water

2: teaspoons Progresso® Italian style bread crumbs

1/2: lb thinly sliced cooked chicken (from deli)

1/2: lb thinly sliced cooked ham (from deli)

2: medium plum (Roma) tomatoes, thinly sliced

6: square slices (3/4 oz each) process Swiss cheese, cut in half diagonally

6: leaves leaf lettuce

2: tablespoons mayonnaise

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Directions

1 Heat oven to 350°F. Spray large cookie sheet with cooking spray or grease with shortening. Remove dough from both cans; do not unroll. Place dough, seam side down, on cookie sheet. Join ends of loaf to form ring; pinch ends together firmly to seal.
2 With sharp or serrated knife, cut 12 (1/2-inch-deep) diagonal slashes on top of dough. In small bowl, beat egg white and water with fork; brush over dough. Sprinkle with bread crumbs.
3 Bake 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 15 minutes.
4 Set oven control to broil. Cut bread ring in half horizontally; carefully remove top half and set aside. Top bottom half on cookie sheet with chicken, ham, tomatoes and Swiss cheese.
5 Broil with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Top with lettuce. Spread mayonnaise on cut side of top half of bread ring; place over lettuce. To serve, cut sandwich ring into sections.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 1070mg; 1070%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 1g 1% Sugars 5g 5% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;