• Soup Can Sandwiches
• Ingredients
  • 1 loaf of Rhodes frozen bread dough (not the rolls, the actual bread loaf)
  • 1 avocado, peeled, pitted, and mashed
  • 2-3 slices provolone cheese
  • 2-3 slices Swiss cheese
  • 1/2 lb. sliced deli turkey, cut or torn into smaller pieces
  • 1/2 c. pineapple tidbits
  • 1/2 c. sliced red or green bell pepper (optional)
  • 1/3 c. olives, sliced
  • 1-2 c. lettuce, coarsely chopped
  • 1/3 - 1/2 c. Creamy Basil Dressing
  Instructions

  • Thaw dough according to package directions (of course you can use homemade bread dough.. I am just lazy when it comes to sandwiches). Slice loaf into 3 equal sections and knead into balls. Rinse out soup cans (3) and spray with cooking spray. Place a dough ball in each soup can (it should take up about 1/3 - 1/2 of the can), cover with a kitchen cloth and let rise until bread starts to come out over the top of the can.
  • Preheat oven to 350-degrees. Place the cans on a baking sheet and bake for appx. 15-20 minutes or until the top of the bread becomes golden brown. Adjust baking times if you are using different-sized cans. Remove from oven and remove bread from cans. If the bread seems too doughy, place back on the baking sheet (not in the can) and bake another few minutes.
  • When bread has cooled a little, slice the "dome" off the top and hollow out the bread using your hand or a spoon. Don't hollow it out too much because you don't want the sides to get too thin. If you need to, just hollow out a little bit and press the bread outward toward the sides to make the sides more sturdy.
  • Spread mashed avocado around the inside of each bread cylinder** and line with sliced cheeses. Combine remaining ingredients in a large bowl and toss to coat evenly with dressing. Fill each bread cylinder with the mixture-- pressing the mixture down a little bit to get a nice filling.
  • **If you aren't going to eat the sandwich right away or if you are making them for lunchboxes, line with cheese first. Make sure you get good coverage all over the inside and especially the bottom so the bread doesn't get soggy. ALSO, be sure to serve the dressing on the side (you don't want the lettuce to get soggy either).