Snakewich with Venom Sauce

Ingredients

• 2 loaves (1 pound each) frozen bread dough
• 3 tablespoons butter, melted
• 2 tablespoons sesame seeds or poppy seeds
• 3/4 cup roasted sweet red peppers, drained
• 1 cup mayonnaise
• 1/2 cup finely chopped pepperoncini
• 2 garlic cloves, minced
• 1 pound sliced deli smoked turkey
• 1 pound sliced deli ham
• 3/4 pound sliced provolone cheese
• 2 large tomatoes, thinly sliced
• 1 medium head iceberg lettuce, thinly sliced
• 2 pretzel sticks or toothpicks
• 2 pickle slices
• 2 ripe olive slices

Directions

1. Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping one end of one log to resemble a snake head and one end of the second log to resemble a rattle.
2. Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
3. Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
4. Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop remaining peppers and place in a bowl; stir in mayonnaise, pepperoncini and garlic.
5. On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue.
6. For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach pickle slices and olives for eyes. Using a serrated knife, cut sandwich into 20 slices; serve with remaining sauce.

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