1 (16 oz.) round loaf of crusty French bread

DRESSING:

1 lg. bunch watercress, about 6 oz.
1 sm. clove garlic, peeled & minced
2 green onions
1 tsp. dried crumbled oregano
1 tsp. dried crumbled basil
1/4 tsp. salt
2 tbsp. lemon juice
1/2 c. olive oil

FILLING:

1 (2 1/4 oz.) can sliced olives, drained
1/2 (7 oz.) jar roasted, peeled red bell peppers
1 (4 oz.) jar pimientos, drained
1/2 lb. thinly sliced turkey breast
1/4 lb. sliced Jack cheese

Split loaf horizontally and remove soft interior bread, leaving a shell 1/2" to 3/4" thick. Tear enough bread into small chunks to make 1 1/2 cups.

Wash watercress and dry; discard stem. Place half of the leaves, garlic, onions, oregano, basil, salt and bread chunks into bowl of food processor fitted with the metal blade. Process, pulsing machine on and off, until ingredients are ground. With motor running, add lemon juice and then oil in a steady stream.

Spread dressing on side of bread shells. Place half the olives, pimientos and remaining watercress leaves on bottom shell of bread. Layer on turkey breast and cheese. Cover with remaining watercress, olives and pimientos. Cover with top shell and press sandwiches together. Let stand at least 30 minutes before slicing into pie shaped wedges.