Time:
Prep time: 50 minutes....
Baking time: 26 minutes....
Cooling time: 1 hour....
Grilling time: 8 minutes...
Servings:
Serving size 8 people....
Ingredients:
Bread:
2- (11-ounces) packages refrigerated french bread dough...
1- Egg white, beaten...
Spread:
1/4- Cup sour cream...
1/4- Cup mayonnaise...
2- Tbsp. Chopped fresh cilantro...
2 to 3- Tsp. Finely chopped canned chipotle chile peppers in adobo sauce, seeds removed*...
1/4-Tsp.Ground cumin...
Filling:
2- Tbsp. Butter...
2- Medium (2 cups) green and/or red bell pepper, cut into 1/4-inch strips...
1-Small (1 cup) yellow squash, cut into 1/4- inch slices...
1- Small onion, cut into 1/4- inch rings...
12- Slices (3/4-ounce each) co-jack, chedarella or monterey jack cheese...
*Substitute 2 Tbsp canned chopped green chiles for a milder flavor...
Directions:
1st- Heat oven to 350 degrees. Grease 12-inch pizza pan. Place dough on prepared pan, seam-sides down. Pinch ends of dough together to form one 10-inch ring. Cut 12 diagonal slashes (1/2-inch deep) on top of dough using serrated knife. Brush with egg white...
2nd- Bake for 26 to 30 minutes or until deep golden brown. Remove to cooling rack. Cool completely (about 1 hour)...
3rd- Meanwhile, combine all spread ingredients to small bowl; mix well. Cover; refrigerate...
4th- 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)...
5th- 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, and serve with chips and Enjoy.
