BUFFALO SANDWICH ROLL
12 slices Artesano bread
1 egg, whisked
1⁄2 cup Kroger Kickin’ Buffalo Dipper & Spread
10 slices Private Selection Provolone Sliced Cheese
1 (9-ounce) package Hillshire Farm Oven Roasted Turkey Breast 1⁄4 cup melted butter
1 tablespoon minced parsley
Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice Artesano bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it is overlapping where the egg wash is. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
Use a rolling pin to roll out the bread rectangle as thinly as possible.
Brush over the entire surface with Kroger Kickin’ Buffalo Dipper & Spread.
In the center of the rectangle, lay out half of the Private Selection Provolone Sliced Cheese in a row. Top with half of the Hillshire Farm Oven Roasted Turkey Breast. Repeat layering with the rest of the cheese and turkey, all in the center row.
Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with the plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350°F.
Mix together melted butter and minced parsley in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with herb butter.
Bake for 18–20 minutes, until bread is lightly golden and cheese is melted.
Slice and serve.