Braided Sandwich Ring

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.


This recipe makes 1 ring (12-18 servings)
Buttermilk3/4 cup
Eggs, room temperature2
Vegetable Oil2 TBSP
Bread Flour4 cup
Salt1+1/2 tsp
Sugar3 TBSP
Active Dry Yeast2+1/4 tsp
Milk1 TBSP
Sesame or Poppy seeds1 TBSP

Recipe featured at Fake Ginger.


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, Rising 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.


Stand Mixer Method

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, Rising 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.  Make Egg Wash/Topping while dough is rising - combine egg and milk.  Gently brush risen dough with wash. 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.


Suggested Filling:


Nutritional Information (Per Serving):
Servings per recipe: 12; Calories: 230; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 330mg; Total Carbohydrates: 38g; Dietary Fiber: 1g; Sugars: 4g; Protein: 8g


You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.