Guckenheimer's Italian Sandwich Recipe

Mix 3/4 cup of warm water, 1 packet of active dry yeast, and 1 tablespoon of sugar in the bowl of a stand mixer.

Add 5 cups of flour (a mixture of basil, oregano, and garlic powder, about 1 tablespoon total) to the mixer.

Combine the yeast and water mixture, 1 tablespoon of salt, and 1/2 cup of olive oil.

Mix on low speed with a dough hook for 5 to 6 minutes.

Cover the dough and allow it to rise in a warm place for about 2 hours.

Drizzle olive oil into the bottom of a baking pan.

Press the dough evenly into the pan, cover, and let it rest for another 30 minutes.

Bake for 30 minutes in a 425-degree oven.

Slice tomatoes and roasted red peppers.

Cut the bread in half and spread a layer of basil pesto.

Top with sliced tomatoes, roasted red peppers, red wine vinegar, salt, pepper, sliced salami, turkey breast, capicola, pepperoni, and provolone cheese.

Spread the remaining pesto on the top layer of bread.

Cut the sandwich into 12 pieces.

Equipment Needed

Spice Level: