Thursday, February 19, 2015

Stuffed Baked Sandwich

Stuffed sandwiches are popular dinner option at my house - fresh bread baked around savory meats, cheeses and vegetables. I can usually find stuffing options in my fridge (leftovers are great) and the sandwich can be served hot or room temperature making it a popular tailgate, buffet and cocktail party dish. The sandwich is pretty and slices are fun to eat with various sauces for dipping.

The filling below is a guideline. I routinely change up the ingredients, using what I have on hand. I've added some ideas below but you can use whatever meats and cheeses your family likes. Shaping takes a bit of patience but gets easier with practice. And even if it's not perfect, it tastes fantastic.

Make dough and let rise. Punch down and roll to a 14 x 10 inch rectangle.

For the filling, I used ham, large pepperoni, salami and provolone. Instead of pimentos,
I sauteed sweet pepper, onion & mushrooms and topped with home canned banana peppers.

Layer filling in center of dough. Make one-inch cuts in the dough on both sides of the filling.

Place alternating dough strips across filling. Allow dough to rise for 30 to 45 minutes.
Brush dough with beaten egg white, sprinkle with seeds, salt and/or pepper and bake.

Allow sandwich to rest for five minutes before cutting,
or let cool completely and serve at room temperature.

I serve with pizza sauce for dipping.

Stuffed Baked Sandwich
Adapted from Fleischmann's Yeast Best Ever Breads
Makes one loaf

3 to 3 1/2 cups all purpose flour (up to half can be substituted with whole wheat flour)
1 Tbsp sugar
1 pkg regular or quick yeast
1 tsp salt
1 cup very warm water (120 to 130 degrees)
1 Tbsp olive oil
3 oz sliced deli ham
3 oz pepperoni
3 oz salami
3 oz sliced provolone cheese
1 (2 oz) jar chopped pimentos, drained
1 egg white, lightly beaten
sesame seeds, poppy seeds, salt or pepper

In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add warm water and oil. Beat 2 minutes with mixer. Mix in remaining flour. Knead until smooth about 5 minutes. Place in a greased bowl, turning to grease top. Cover and let rise until doubled in size, 30 to 45 minutes. (With quick yeast, omit rising and proceed with shaping).

Punch down dough and roll to a 14 x 10 inch rectangle. Move dough to a parchment or silpat lined baking sheet. Layer meat and cheese lengthwise over center third of dough. Top with pimentos. With a sharp knife, make cuts on both sides from filling to dough edges at one inch intervals. Alternating sides, fold strips across filling. Cover and let rise for 30 to 45 minutes. Brush loaf with egg white and sprinkle with your choice of seeds, salt and/or pepper. Bake at 400 degrees for 25 minutes. Let cool five minutes before slicing. Serve with pizza sauce or Italian dressing for dipping.

Additional Filling Ideas:
These sandwiches can be made with a variety of fillings. Some of my favorites:

  • Reuben: corned beef, sauerkraut and swiss cheese with Thousand Island dressing for dipping
  • Ham, cheese and dill pickles with mustard for dipping
  • Slow roasted beef, cheddar and red onions with horseradish sauce  
  • Veggie: Sauteed onions & peppers, artichokes, black olives, tomatoes, fresh mozzarella

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