Friday, August 9, 2013

Braided Stromboli (Sandwiches)

These braided sandwiches are really, really good.  Company loves them, and you can make them a day ahead of time for no-stress entertaining.  They also freeze and pack well.

They make a very attractive sandwich platter.   Perfect with salads for a ladies' lunch or shower, and very popular at pot-luck dinners.  Definitely a family favorite!

This recipe comes from my dear friend, Jeannie Henry, but I did tweak it a little.

Braided Sandwiches (Stromboli)

1 – cup warm milk (40 seconds in microwave)
2 – medium eggs
4 – cups bread flour (all purpose white is okay)
¼ -cup sugar
2 – teaspoons salt
½ - cup butter
2 & 1/2 – teaspoons fast rise yeast (I use extra, more like 3 teaspoons)
Parchment Paper

Place ingredients in bread machine on dough cycle, with-holding 1 cup flour.  Start cycle.  Once the ingredients are slightly blended, add the remaining cup of flour.  (If you do not wait to add the 4th cup of flour, the bread machine will not be able to knead the dough properly.)  Or ... If you are familiar with bread making, you may do all of this by hand.

When buzzer sounds place dough in a lightly greased bowl and cover with plastic.  Let set in a warm area for 20 – 30 minutes.

Pour on floured surface and divide in half.  Kneed lightly and let rest 15 minutes.

Set half aside and roll the other half into a large rectangle the size of a jelly roll pan. (I make mine smaller)  Fill center with ham and cheese or turkey and roast beef and cheese, or anything you would like.  About 1 pound of meat per half.  Ham sometimes has water in it, so when I bake them I set them on a rack to cool, so the bottom won’t be soggy.

After placing meat and cheese in the middle I slice the edges about ¾ inch wide and braid the pieces over the top.  Do NOT cut the dough all the way to the meat.  Otherwise, most of your cheese will melt out of the sides of your braid.  Use tooth pics on each end to help secure the braid.  Repeat with second ball of dough.  Let rise in a warm place for 30 to 40 minutes.

Bake 400 degrees for 15 to 20 minutes.  (Colorado Springs, 350 for 21 minutes)

Brush with melted butter while still hot.  Cool completely on wire rack.  Store in refrigerator or freezer.

Do NOT cut the dough all the way to the meat.  Otherwise, most of your cheese will melt out of the sides of your braid.

 Notice how the braid is only on top of the sandwich, not the sides.

I use parchment paper on my jelly roll pan.

Butter makes these just that much better!

The homemade bread makes these "Oh, so good!"

We often pack these for our mountain picnics.

 Hammin' it up with a roast beef sandwich.


1 comment:

  1. Just can't tell you how much I love these!!! You are a wonderful cook. Thanks so much for sharing your recipe with me. my family loves them.