For the past month, I’ve been working hard on getting my 7 years of recipes organized and easily accessible for you! Take a peek up a few inches and you will see my “Recipe Index” as well as my “Top 10 Recipes”. I hope both of these new tools help you when you are searching for something new to try out!
The only downfall of going back over the past 7 years was seeing some of my very miserable pictures from when I was first learning about photography and lighting! The perfectionist in me wants to go replace all those old photos, but instead, I decided to use the opportunity for some Recipe Retakes!
My original post for this recipe was June 2008 and it makes me cringe because this old photo does not speak to how killer this Hot Italian Sandwich Braid really is!
Thank you for sticking with me for the past 7 years, even when my photos looked like I lived in a house that was only lit with orange bulbs. You are a true friend!
This recipe was my contribution to the meal, plus the bars from my last post. This is a very simple recipe that can take on a million different variations depending on what you like. Think of what types of food you like on sandwiches or subs and just throw it in! I make it at least once a month for my family and there is never a scrap left. The only actual “recipe” part is Martha Stewart’s pizza dough recipe that I use as the crust. Inside this particular braid is turkey, swiss, onion, green pepper, mayo, mustard, oil & vinegar, salt & pepper. Again, use your imagination and go crazy with your fillings!
So I hope you enjoy these yummy updated photos and will give this Jones family staple recipe a try because it is 100% rock-star worthy!Print
1 pound homemade pizza dough, or store-bought pizza dough
3/4 pound turkey lunch meat
1/4 pound Genoa salami lunch meat
1/2 pound sliced provolone cheese
red wine vinegar
- Roll out pizza dough on a floured surface into a large rectangle, about 16 inches wide and 8 inches tall.
- Apply a thin layer of mayonnaise and mustard down the center of the dough, width-wise. Add the lunch meat and provolone on top.
- Drizzle a bit of red wine vinegar over the top, then some kosher salt and pepper.
- Make 1-inch cuts along the top and bottom of the dough, width-wise. Start at one end and “braid” the dough by pulling a tab from each side across to the other. Continue to the end of the dough.
- Transfer the braid onto a lightly greased sheet pan. Cover and let rise for 20-30 minutes.
- Preheat oven to 425 degrees. Bake until the dough is evenly browned and the cheese is bubbly, about 30 minutes.
You can add some thinly sliced onions and peppers to the braid as well!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Serving Size: 1/8
- Calories: 508
- Sugar: 3 g
- Sodium: 225 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 30 mg
Keywords: Italian sandwich braid