Makes 2 large sandwiches
1 (12 to 15-1 / 2-ounces) jar giardiniera, drained and chopped, if necessary
1-1 / 2 cups halved, pitted olives
1 / 4 cup olive oil
2 tablespoons drained capers
1 teaspoon dried oregano leaves
1 clove garlic, finely chopped
4 to 4-1 / 2 cups all-purpose flour
1 / 4 cup nonfat dry milk powder
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1 / 2 teaspoons salt
1-1 / 2 cups very warm water (120o to 130oF)
2 tablespoons olive oil
1 egg white, lightly beaten
1-1 / 2 pounds assorted sliced deli meats (salami, ham or mortadella)
1 pound sliced provolone or mozzarella cheese
To make Olive Salad:
In glass or plastic bowl, combine ingredients. Cover; refrigerate.
To make bread:
In a large bowl, combine 1 cup flour, dry milk, undissolved yeast, and salt. Add water and olive oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; form each into smooth ball. Place on large greased baking sheet; flatten each to 7-inch circle. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes.
Brush tops with egg white; sprinkle with sesame seed. Bake at 400oF for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack.
To assemble sandwiches:
Split loaves in half horizontally. Place seeded half of each loaf, cut side up, on work surface. Top with half of Olive Salad, spreading to within 1 inch of edge. Layer meat and cheese over Olive Salad; close sandwiches. To serve, turn sandwiches, seeded sides up. Cut each into 8 wedges.
Serving size: 1 slice (1 / 16 of recipe)
Serving weight: 6.2 ounces
Calories 380; Total fat 19 g; Saturated fat 7 g;
Cholesterol 50 mg; Sodium 1230 mg; Carbohydrates 31 g; Dietary fiber 2 g; Sugars 3 g; Protein 19 g