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Giant Baked Italian Club Sandwich

2 loaves Bridgford Frozen Ready-Dough®, thawed
2 tbsp dry Italian salad dressing mix
4 tbsp olive oil
2 tbsp red wine vinegar
1 clove fresh garlic minced
or 1 tsp garlic powder
1 onion thinly sliced
½ lb mushrooms, sliced
½ lb bacon slices, cooked
1 (6 oz) jar marinated artichoke hearts
½ lb sliced turkey breast
½ lb sliced Bridgford ham
2 cups Swiss cheese or Jack cheese, shredded

Combine 2 tablespoons salad dressing mix with 2 tablespoons of olive oil, set aside. Heat 1 tablespoon of the remaining olive oil in medium size skillet. In a small bowl combine sliced onions with the red wine vinegar. Pour onions in heated skillet. Grill until onions are translucent. Drain on paper towels. Set aside. Heat the remaining 1 tablespoon olive oil in same skillet. Add garlic and sliced mushrooms. Sauté until mushrooms are fully cooked. Drain thoroughly on paper towels. Set aside. Drain artichoke hearts, slice and separate leaves. Pat dry with paper towel. Set aside. On floured board, pat loaves together and sprinkle with flour. Roll dough into a 10 x 16 inch rectangle Transfer to greased 12 x 17 inch baking sheet. Brush surface of dough with salad dressing and oil mixture. Pat both the turkey and ham dry with a paper towel. Cover half of the dough lengthwise with layers of turkey, ham, bacon slices, grilled onions, sautéed mushrooms, cheese, and artichoke hearts. Lift plain half of dough over filling. Press edges together to seal. Cut three small slits on the top of the sandwich to allow steam to escape. Brush dough with olive oil. Let rise in a warm place until puffy (about 30 minutes). Bake at 375° until golden brown and sounds hollow when tapped, about 25 minutes. Cut sandwich in half lengthwise, then crosswise into 2-inch slices.

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