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Braided Sandwich Ring
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It could be called a hero, a submarine, a grinder, a hoagie or a poor boy because it is a huge sandwich heaped with layers of meats, cheeses, tomatoes, lettuce, etc. However, because of the braided circle, it is much more attractive than any other of the same type sandwich. A beautiful way to serve a sandwich to a group.
INGREDIENTS
This recipe makes 1 ring (12-18 servings)
| Buttermilk | 3/4 cup | ||
| Eggs, room temperature | 2 | ||
| Vegetable Oil | 2 TBSP | ||
| Bread Flour | 4 cup | ||
| Salt | 1+1/2 tsp | ||
| Sugar | 3 TBSP | ||
| Active Dry Yeast | 2+1/4 tsp | ||
Glaze |
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| Egg | 1 | ||
| Milk | 1 TBSP | ||
| Sesame or Poppy seeds | 1 TBSP | ||
Filling |
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| Mayonnaise | |||
| Thinly sliced deli meats (ham, roast beef, prosciutto, salami) | |||
| Sliced cheeses (brick, mozzarella, Swiss) | |||
| Leaf Lettuce | |||
| Sliced Tomatoes | |||
| Onion Rings | |||
| Sliced Black Olives | |||
| Dijon mustard | |||
DIRECTIONS
Bread Machine Method
Place room temperature dough ingredients in pan in order listed. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove dough; follow shaping and baking instructions. See our Bread Machine section for more helpful tips and information.
Mixer Methods
Combine yeast, 2 cups flour, salt and sugar. Heat buttermilk to 120-130°F.
Hand-Held Mixer Method
Combine flour mixture, buttermilk, 2 eggs and oil in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Combine flour mixture, buttermilk, 2 eggs and oil in mixer bowl with paddle or beater 4 minutes on medium speed with paddle or beaters. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Shaping and Baking
Punch down dough. Divide into three parts. On lightly floured surface, roll each third to a 24-inch rope. On greased cookie sheet lightly sprinkled with cornmeal, loosely braid ropes from center to ends. Shape into a circle; fasten ends by pinching dough together. Cover; let rise until indentation remains after touching.
For Glaze, combine egg and milk; gently brush risen dough. Sprinkle with sesame or poppy seeds. Bake in preheated 375°F oven for 25 to 35 minutes until golden brown; cool.
To make sandwich ring: Using a serrated knife, slice ring crosswise to create a large sandwich. Spread bottom section with mayonnaise; arrange filling ingredients on top of mayonnaise. Spread top section with Dijon mustard; place on top of filling. Slice into serving portions. Makes 1 ring.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.