YIELD: 24 servings Onion relish: 2 lbs. white onions, cut into narrow wedges 1 1⁄2 lbs. green, red and yellow bell peppers, julienned 1 1⁄2 cups Italian dressing 3 oz. fresh basil, chopped 1 Tbsp. black pepperFocaccia Bread: 4 lbs. frozen white bread dough, thawed and soft as needed olive oil 8 oz. white onions, minced 1 Tbsp. dried thyme 1 1⁄2 lbs. fresh spinach leaves 3 lbs. tomatoes, sliced 5 to 6 lbs. roast beef, sliced TO MAKE ONION RELISH: Toss onion wedges and julienned peppers ...

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