Turn your Bundt pan into a multi-use tool by creating this circular sub full of salami, prosciutto, pepperoni and more!
2 (11-ounce) tubes refrigerated bread dough
2 tablespoons butter, melted
1/4 cup mayonnaise
2 tablespoons yellow mustard
1/2 cup finely chopped pepperoncini peppers
1/4 cup finely chopped roasted red bell peppers
1/4 cup finely chopped mini pickles
2 tablespoons olive oil
1/4 pound thinly sliced genoa salami
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced mortadella
1/4 pound thinly sliced ham
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced provolone cheese
1/2 cup shredded iceberg lettuce
2 tablespoons red wine Italian dressing
Preheat oven to 350 degrees, and prepare a 10-inch Bundt pan with nonstick cooking spray.
Place bread dough into the bottom of the greased pan, and pinch the dough ends together to form a ring. Bake for 25 to 30 minutes until golden brown.
Once baked, brush the top of the bread with melted butter and let cool for 5 to 10 minutes before inverting onto cooling rack to cool completely. Once cooled, use a serrated knife to cut the bread ring in half.
Using a spatula, coat both cut sides of the bread with mayonnaise, mustard, chopped peppers and pickles. Line the bottom layer with all of the meat followed by the cheese and shredded lettuce. Drizzle the lettuce with Italian dressing, and top with the coated top bun.
Slice into individual sandwiches and serve.
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