This is a FAVORITE around here
Seriously,
All the kids get excited when we make this!
And it is delicious 🙂
We take this to potlucks
and it is gone within seconds
and everyone wants the recipe
I am almost embarrassed to give it
because it is sooooo easy to make
but it is really good
It is the fresh, homemade bread
I think if you wrap almost anything
in fresh bread,
it would taste good!
To make this
You only need some homemade bread dough
your favorite lunch meat (a pound of meat per sandwich)
and cheese
That’s it!
You could add other things as you wish 🙂
Here is my recipe for the bread dough and the steps:
Dough:
5 3/4 – 61/4 cups flour (as you can tell from the picture, I put in half whole wheat flour and then half white flour)
1 Package dry active yeast (or if like me and buy yeast at Costco – 2.25 tsp of yeast)
2 1/4 cups milk
2 Tbsp sugar
1 Tbsp butter
1 1/2 tsp salt
Directions:
Combine 2 cups of flour and the yeast in a bowl (or in your Kitchen Aid mixing bowl – I do ALL of this in the Kitchen Aid with a dough hook – makes it REALLY easy to make!)
Mix milk, sugar, butter, and salt in a separate bowl or saucepan and heat until warm and butter just melts (I do this in the microwave for about 2 minutes… You could also do it in a saucepan on the stove top).
Add the warm milk mixture to the flour and yeast. Beat until mixed in and then add in as much of the flour as you can until smooth and elastic and doesn’t stick to the bowl. If you are not using a Kitchen Aid, you will need to put it onto a floured surface and knead it until smooth, elastic and not sticky… If you are using a Kitchen Aid, it will do the work and kneading for you! Cover the dough and let rise for an hour or double in size.
Now, this dough recipe will make enough for 2 rolled sandwiches. You can make 2 sandwiches, if you are feeding alot of people… or just bake half of the dough in a loaf pan (place half the dough in the pan and let rise again for about 40 minutes, then bake) in a 375 degree oven for about 40 minutes and you’ll have a delicious loaf of bread! Which is what we will be having with our Lentil soup tonight 🙂 (or may also freeze the dough for the next time you want to make this!)
Ingredients PER Sandwich:
- Half the dough from above recipe, or your favorite bread dough recipe – any dough recipe should work fine
- 1 pound of your favorite lunch meat (ham, turkey, chicken – we use the big packs of Buddig or Land O’ Frost lunch meat)
- Cheese – whatever kind you want, as much or little as you want. We often use cheddar, because it is always in our fridge, but we also like Colby Jack or if we have random slices of Provolone or Swiss, we’ll add those in to. We often use more than one cheese. Use whatever kind or as many kinds as you want!
Directions:
Take half of the dough from the recipe above and spread out on a pan (cookie sheet or jelly roll)
Layer your meat and cheese. I personally layer half of the meat, then some cheese, then the other half of the meat and top it off with more cheese. I don’t measure the cheese, just cover it until it looks like how much you want.
Then roll your sandwich. My husband rolls it tight. I just fold in one side half way, and then pull and fold the other side over on top of that side. Roll however you wish!
Fold in and pinch the ends and top of the dough together, so that all openings are closed. Repeat all steps with the second sandwich, if you decide to make 2. Here is what it looks like once all pinched shut and ready to go into the oven:
Bake at 375 for 30-40 minutes, until slightly browned on top.
Let is set for 10-15 minutes – for 2 reasons: it gives the dough in the middle of the sandwich time to finish baking through (so it is not all doughy in there). Another reason is, when you cut into the sandwich, if it is slightly cooled, the cheese won’t just come running out all over the place – it will still be melty, but not a lava flow out of the sandwich
Mmmm… Enjoy! Now I want to go downstairs and have some of the leftovers for lunch 🙂
I would not recommend making 2 and freezing one – we’ve tried this, and it did not work well 🙁 They need eaten fresh or also works well as leftovers.
We will be using the other half of our dough with our lentil soup that we are having for dinner tonight. Just wrap-up half the dough and place it in the fridge – take it out a few hours before baking to rise in the pan and get to room temperature again.
You can also freeze the other half of the dough – just the dough. The dough itself freezes great! Just take the dough out and de-frost the night before or the morning (it needs to defrost several hours) that you want to use it
Calories: It really depends on what kind of cheese and what kind of meat you put into the sandwich. It should be just under 700 calories, if you split the one sandwich into 4 sections, however, that is alot of sandwich!
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