Prep 1 hr 15 mins
Cook 40 mins
No, it is NOT made with snake, just shaped like one! This is a sandwich of delight. Almost like antipasti on bread.
- cornmeal, for dusting
- 3 lbs frozen bread dough, thawed (3 - 1 lb loaves)
- 2 pimento-stuffed green olives
- 6 tablespoons olive oil
- 2 (12 ounce) jarsroasted red and yellow peppers, in oil
- 2 cups pitted olives, black and green, coarsely chopped
- 1⁄4 cup capers, coarsely chopped
- 1⁄2 teaspoon red pepper flakes
- 3 ounces arugula
- 1 lb thinly sliced prosciutto
- 3 lbs fresh mozzarella cheese, sliced
- 1⁄4 large red pepper, for tongue of snake
- If you cannot get some good prosciutto, use very thinly sliced smoked ham.
- Or any very thinly sliced meat of your choice.
- Preheat oven to 350°F
- Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal.
- On a floured surface, combine all the dough and form a long, curvy snake shape; place on pan.
- Push two olives into head for eyes.
- Cut V-shaped scales down back. with scissors
- Brush dough with oil.
- Cover with plastic wrap or towels and let rise until doubled in size, about 1 hour.
- Bake until crust is golden, 30 to 40 minutes.
- Cool in pan on rack.
- Remove roasted peppers from jars, drain and set aside.
- Add olive oil to oil from peppers to make 1 cup. (you may not need the whole cup).
- Combine oil, celery, olives, capers and red pepper flakes in a small bowl.
- Slice loaf horizontally and place bottom half on tray; arrange arugula leaves on it.
- Layer on prosciutto and mozzarella, top with roasted red peppers. Spoon on celery/olive relish and replace top.