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Club Sandwich Makes a Super Sunday Feast

January 25, 1990

Plan a gathering of football fans to enjoy the Super Bowl game this Sunday, and serve a giant Baked Italian Club Sandwich.

This hearty club sandwich has a deliciously tempting filling of deli meats, bacon, Swiss cheese, grilled onions, sauteed mushrooms and marinated artichoke hearts, all baked in a yeast bread crust.

Simply roll out thawed frozen bread dough, top with filling ingredients, let rise 30 minutes and bake to a golden brown.

BAKED ITALIAN CLUB SANDWICH

2 (1-pound) loaves frozen bread dough

2 tablespoons dry Italian salad dressing mix

Olive oil

1 onion, thinly sliced

2 tablespoons red wine vinegar

1 clove garlic, minced

1/2 pound mushrooms, sliced

1 (6-ounce) jar marinated artichoke hearts

Flour

1/2 pound sliced, cooked turkey breast

1/2 pound sliced ham

1/2 pound sliced bacon, cooked

2 cups shredded Swiss or Jack cheese

Let bread dough thaw until pliable.

Combine dressing mix and 2 tablespoons oil and set aside. Heat 1 tablespoon oil in medium skillet.

Combine onion with red wine vinegar, then pour into hot oil in skillet. Cook until onion is translucent. Drain thoroughly. Set aside.

Heat additional 1 tablespoon oil in same skillet. Add garlic and mushrooms and saute until mushrooms are cooked. Drain thoroughly on paper towels. Set aside.

Drain artichoke hearts and slice, then separate leaves. Pat dry with paper towel and set aside.

Pat bread dough loaves together on floured surface and sprinkle with flour. Roll out to 16x10-inch rectangle. Transfer to greased 17x12-inch baking sheet. Brush dough with reserved salad dressing and oil mixture. Pat turkey and ham dry with paper towel to prevent extra moisture in sandwich. Cover half of dough lengthwise with layers of turkey, ham, bacon slices, onion, mushrooms, cheese and artichoke hearts.

Lift plain half of dough over filling and press edges together to seal. Cut 3 small slits on top of sandwich to allow steam to escape. Brush dough with olive oil, then let rise in warm place until puffy, about 30 minutes. Bake at 375 degrees until golden and sandwich sounds hollow when tapped, about 25 minutes. Cut sandwich in half lengthwise, then crosswise into 2-inch slices. Makes 8 to 10 servings.

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