2 cans (8 oz each) Pillsbury refrigerated crusty french loaf
1 egg, beaten
1 lb deli chicken, cut into 1/8" slices
caesar salad dressing (my favorite is T. Marzetti's)
1/4 cup shredded Romano cheese
romaine lettuce (about 6 leaves)
1 large tomato, sliced
*Heat oven to 375. Spray large cookie sheet. Remove dough from both cans. Place dough, seams down, and join ends to form a large ring; press ends together firmly to seal.
*Brush dough ring with beaten egg. With kitchen scissors, cut surface of dough every 2" to form V's.
*Bake 20-25 minutes, or until a deep golden brown. Cool for 15 minutes.
*With serrated knife, cut bread ring in half horizontally. Top bottom of ring with chicken. Drizzle with salad dressing. Sprinkle with Romano cheese. Top with lettuce, tomato, and more dressing. Cover with top half of ring. Cut into sandwiches.