Turkey Club Sandwich Ring with Avocado Aioli

(Source: Pillsbury-recipe by Heather Halonie from Webster, WI)

2 (11 oz. each) cans refrigerated crusty French bread
1 egg
1 tsp. dried oregano, divided
1 Tbsp. shredded Parmesan cheese
1 1/2 c. shredded lettuce
1/4 c. chopped red onion
2 medium plum (Roma) tomatoes, chopped
1/4 c. extra-virgin olive oil
1 1/2 Tbsp. red wine vinegar
1/2 tsp. crushed red pepper flakes
1/2 c. mayonnaise or salad dressing (I use reduced-fat mayonnaise)
2 cloves garlic, finely chopped
1/2 avocado, pitted, peeled and chopped
1/8 tsp. black pepper
8 oz. thinly sliced deli turkey
8 slices (3/4 oz. each) provolone cheese, halved
8 slices bacon, crisply cooked (I use low sodium bacon)

Heat oven to 350 degrees. Spray a large cookie sheet with nonstick cooking spray (I use my pizza pan) or line with parchment paper.

Place both loaves of bread down, seam sides down, on cookie sheet. Join ends of loaves to form an 11" ring; pinch ends together FIRMLY to seal (this takes some work-they don't like to stay together well at all). Using a sharp knife, make 12 (1/2" deep) diagonal slashes on top of dough.

In a small bowl, beat egg and 1/2 tsp. oregano with a fork; brush egg mixture generously over dough. Sprinkle dough with Parmesan cheese. Bake @ 350 degrees for 25-30 minutes or until deep golden brown. Cool on pan for 20 minutes.

Meanwhile, in a medium bowl, mix lettuce, onion, tomatoes, olive oil, red wine vinegar, red pepper flakes and remaining 1/2 tsp. oregano. Refrigerate about 20 minutes to blend flavors and slightly wilt lettuce (I did mine 1 hour ahead and it was fine).

In food processor, cover and process mayonnaise, garlic, black pepper and avocado until smooth.

Cut bread ring in half horizontally. Place lettuce mixture on bottom of ring. Top with turkey, provolone cheese and bacon. Spread avocado mixture on top of ring; place over top of fillings. Cut into 8 sections and serve. Makes 8 servings.