YIELD: 12 servings 2 loaves whole, round sandwich bread (16 oz. each) 1⁄2 cup ranch-style dressing 20 oz. deli-sliced turkey breast 2 cups shredded mozzarella cheese, divided 40 oz. frozen spinach, thawed and welldrained 1 cup finely-chopped onion 8 fresh plum tomatoes, diced
Preheat oven to 350°F. To prepare bread for sandwich filling, slice off tops of loaves; set aside. Carefully hollow out loaves within 1" of sides and bottom. Reserve removed bread for another use.
Brush insides of the bread shells and the insides of the tops with dressing. Line bottom of shells with turkey, 10 oz. in each shell.
Toss together 1 cup of cheese, the spinach, onion, and tomatoes. Evenly spoon the mixture over the turkey in each bread shell. Sprinkle the remaining cheese evenly over the mixture in each loaf. Replace loaf tops.
Wrap the loaves in foil and bake 1 hour. Remove and let cool for 10 minutes.
Remove foil and slice each loaf into six wedges. Serve hot or cold.