VICTORY PENNANT SUB SANDWICH

TOOLS:
Pennant Pan

FOR THE ITALIAN HERB BREAD:
1 package (16 oz.) hot roll mix
2 tablespoons Italian seasoning blend
1 cup hot water (120°F to 130°)
2 tablespoons butter or margarine, softened
1 egg

SANDWICH FILLINGS:
Mustard, mayonnaise, salad dressing, as desired
Assorted sliced turkey, ham, salami or other
Luncheon meats
Assorted sliced cheeses
Lettuce leaves
Sliced tomatoes
Green, yellow or red bell peppers, cut into rings
Pimiento-stuffed olives

TO MAKE THE BREAD:
Spray pennant pan with vegetable pan spray.

In large bowl, combine hot roll mix, yeast packet and Italian seasoning. Stir in hot water, butter and egg; continue stirring until dough sticks together in a ball. Turn dough onto a lightly floured surface; knead 5 minutes or until smooth. Press into prepared pan; cover and let rise in warm place until doubled in size, 35 to 40 minutes.

Preheat oven to 375 degrees F.

Bake 30 to 35 minutes or until golden brown and loaf sounds hollow when tapped. Remove from pan and cool completely on cooling rack.

TO ASSEMBLE SANDWICH:
Cut bread in half horizontally. Spread cut side of both bread halves with mustard, mayonnaise or dressing, as desired. Arrange luncheon meats, cheese, lettuce and tomato on bottom bread half; top with remaining bread half. Use wooden picks to secure olives to top of bread. Cut into slices to serve.

Makes 10 to 12 servings
Source: Wilton