Sandwich In The Round With Chipotle Spread
Source: Land O' Lakes, Inc


Fresh baked bread in a ring shape gives this flavorful ring-shaped sandwich festive flair.


Preparation 50 min.
Baking 26 min.
Cooling 1 hrs.

Bread Ingredients:

2 (11-ounce) packages refrigerated French bread dough
1 egg white, beaten
Spread Ingredients:

1/4 cup LAND O LAKES® Sour Cream
1/4 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons finely chopped canned chipotle chile peppers in adobo sauce, seeds removed*
1/4 teaspoon ground cumin
Filling Ingredients:

2 tablespoons LAND O LAKES® Butter
2 medium (2 cups) green and/or red bell peppers, cut into 1/4-inch strips
1 small (1 cup) yellow summer squash, cut into 1/4-inch slices
1 small onion, cut into 1/4-inch rings
12 (3/4-ounce) slices LAND O LAKES® Co-Jack®, Chedarella® or Monterey Jack Cheese

Instructions:

Heat oven to 350°F. Grease 12-inch pizza pan. Place dough on prepared pan, seam-side down. Pinch ends of dough together to form 1 (10-inch) ring. Cut 12 diagonal slashes (1/2-inch deep) on top of dough using serrated knife. Brush with egg white.

Bake for 26 to 30 minutes or until deep golden brown. Remove to cooling rack. Cool completely (about 1 hour).

Meanwhile, combine all spread ingredients in small bowl; mix well. Cover; refrigerate.

Melt butter in 10-inch skillet until sizzling; add peppers, squash and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (7 to 10 minutes).

To assemble sandwich, cut bread horizontally in half with serrated knife. Spread cut sides of bread with sour cream mixture. Arrange cheese over bottom half of bread; top with vegetables. Cover with top half of bread. Cut into wedges to serve.

*Substitute 2 tablespoons canned chopped green chiles for a milder flavor.

TIP: Chipotles are dried, smoked jalapeño peppers. They often are canned in a spicy tomato sauce called adobo. Look for them in the Hispanic foods section of the supermarket