YIELD: 24 servings
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 pepper
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 with Italian dressing, basil and black pepper. Marinate in refrigerator for 12 hours or overnight.
- TO MAKE BREAD: Roll out dough to fit bottom of 24" x 17" bun pan or two 17" x 12" baking pans. Place dough in oiled pan(s), then oil top of dough and set in warm place until it rises about 1 inch in pan. Oil top again and sprinkle with minced onions and thyme. Make impressions in dough about 1 inch apart. Bake on high rack at 400°F, 15 to 20 minutes or until golden.
- Cut bread into 24 squares and split each square. Fill squares with spinach, tomatoes and roast beef. Top with onion relish.
Photo and recipe from the National Onion Association.