Gourmet sandwiches made on the grill that can even be made while you're camping!
prep time15 Min
total time40 Min
1 cup 1/2-inch cubes salami (4 oz)
- 1 cup provolone cheese, shredded (4 oz)
- 1/2 cup coarsely chopped pepperonis peppers
- 1/4 cup bite-size strips red bell pepper
- 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
- Cooking spray
- 1 In medium bowl, mix salami, cheese and peppers.
- 2 Heat gas or charcoal grill to medium heat. Open 1 can of dough; cut dough in half crosswise to make 2 smaller loaves. Repeat with second can.
- 3 Spray large sheet of heavy-duty foil with cooking spray. Lightly spray dough with cooking spray. Reduce heat on grill to low, and turn off heat on one side to provide indirect heat. Place foil on unheated side, and place loaves on foil.
- 4 Cover grill; cook 22 minutes, turning once. Remove to cutting board, and carefully cut slit down length of each loaf, cutting part way through.
- 5 Divide salami mixture among the 4 loaves (about 1/2 cup each), pressing slightly to fill. Place sandwiches back on foil on grill. Cover grill; continue to cook over indirect heat 6 to 8 minutes or until filling is hot and cheese is melted.
Expert Tips
Make it your own! Mix and match the ingredients to make everyone in the family happy.
Switch out the salami and provolone for another deli meat and cheese. You can even try rotisserie chicken and refrigerated pesto.
Grills can vary, so keep a close eye on the bread to prevent over browning. Keeping it cooking over indirect heat will help ensure success!
You can also make this recipe in the oven. Bake dough on foil sprayed with cooking spray 20 minutes at 350°F. Remove; carefully cut the bread, and fill. Bake about 8 minutes longer or until dough is fully baked, filling is hot and cheese is melted.
Take the ingredients along in the cooler and make this tasty lunch while you are out on the trail! Stir all filling ingredients together in a bowl, seal tightly and place in a cooler with the dough.
Switch out the salami and provolone for another deli meat and cheese. You can even try rotisserie chicken and refrigerated pesto.
Grills can vary, so keep a close eye on the bread to prevent over browning. Keeping it cooking over indirect heat will help ensure success!
You can also make this recipe in the oven. Bake dough on foil sprayed with cooking spray 20 minutes at 350°F. Remove; carefully cut the bread, and fill. Bake about 8 minutes longer or until dough is fully baked, filling is hot and cheese is melted.
Take the ingredients along in the cooler and make this tasty lunch while you are out on the trail! Stir all filling ingredients together in a bowl, seal tightly and place in a cooler with the dough.
No comments:
Post a Comment