Ingredients
2
cans (11 oz) refrigerated Pillsbury™ Original French Bread
3
tablespoons mayonnaise
1
tablespoon pickle juice
1/4
teaspoon onion powder
1
block (8 oz) sharp Cheddar cheese, shredded (2 cups)
1
jar (4 oz) diced pimiento, drained
1
lb sliced smoked ham
4
large leaves leaf lettuce
8
slices bacon, crisply cooked
2
tomatoes, sliced
1/2
medium red onion, thinly sliced
Preparation
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
Remove dough from both cans; do not unroll. Place in pan in a circle; pinch ends together to seal into 1 ring.
Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, 30 to 40 minutes.
Meanwhile, in medium bowl, stir together mayonnaise, pickle juice, onion powder, shredded cheese and pimiento until mixture is combined. Refrigerate until ready to assemble sandwich ring.
Carefully slice cooled bread ring in half horizontally. Top bottom ring of bread with ham. Layer lettuce, bacon, tomatoes and onion over ham. Spread cheese-pimiento mixture on top half of bread ring. Place top ring on bottom ring.
