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 pepper Focaccia 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 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.
YIELD: 24 servings