Italian Seasoned Super Sub

Seasoned and baked refrigerated bread dough is piled high with cold cuts and salad. That's Italian! MORE+ LESS-

By Pillsbury Kitchens

July 28, 2010

Bread

Nonstick cooking spray

(11-oz.) can Pillsbury™ Refrigerated Crusty French Loaf

tablespoons shredded fresh Parmesan cheese

1/4

teaspoon garlic salt

1/4

teaspoon dried oregano leaves

tablespoons purchased creamy Italian salad dressing

(1-oz.) slices Swiss cheese

1/4

lb. thinly sliced cooked ham

small green bell pepper, sliced

(1-oz.) slices Cheddar cheese

1/4

lb. sliced salami

medium tomato, sliced

cup shredded lettuce

Hide Images

1

Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from can; place seam side down on cookie sheet. With sharp or serrated knife, cut 4 or 5 (1/4-inch-deep) diagonal slices on top of dough.
2

In small bowl, combine Parmesan cheese, garlic salt and oregano; mix well. Spray dough with nonstick cooking spray. Sprinkle with cheese mixture.
3

Bake at 350°F. for 26 to 30 minutes or until light golden brown. Cool 20 minutes or until completely cooled.
4

Cut bread in half lengthwise. Brush cut sides of bread with salad dressing. Layer bottom half with Swiss cheese, ham, bell pepper, Cheddar cheese, salami, tomato and lettuce. Cover with top half of bread. Secure sandwich with toothpicks. Cut into 4 pieces.