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Serpent Subs

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4 cans Pillsbury refrigerated crusty French loaf
cup olive oil and vinegar dressing
1 lb thinly sliced cooked ham
48 thin slices hard salami (about 18 oz)
1 lb provolone cheese, thinly sliced
1 cup sliced pepperoncini peppers (bottled Italian peppers), drained
1 cup mixed sliced pitted green and ripe olives
1 cup chopped drained roasted red bell peppers (from 7-oz jar)
12 leaves leaf lettuce
4 pitted large green or ripe olives
1 large piece roasted red bell pepper (from 7-oz jar)


1. Heat oven to 350°F. Grease 2 large cookie sheets. Place 2 loaves of dough, seam side down, on each cookie sheet; form dough into continuous S shape. With kitchen scissors, cut diagonal slits across tops of loaves as directed on can. Bake 26 to 30 minutes or until golden brown. Cool 20 minutes.

2. Cut each loaf in half horizontally. Drizzle cut sides with dressing. On bottoms of loaves, evenly layer ham, salami, cheese, pepperoncini peppers, sliced olives, chopped roasted peppers and lettuce. Cover with tops of loaves. Arrange sandwiches in S shape on large platter or cutting board.

3. Add large olives for eyes; secure with toothpicks. Cut roasted pepper piece in half to look like tongue and insert 1 piece into end of each sandwich. To serve, cut crosswise into 2-inch slices.

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