UPDATE: Click here for an updated picture and post about this great recipe!

Ahhh, the joys of service projects. Many members of the congregation from church spent much of the day on Saturday helping a widowed lady fix up her home, inside and out. It looked like a new place by the time we were done and it was great to be working together. I’m not sure I was planning on spending four hours weeding in one flower bed, but that is how long it took to get the job done right. Luckily, everyone brought food for lunch and that provided a chance to load up on carbs to work the rest of the afternoon.

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!

Sandwich Braid

Author: Carole Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 8
Category: Main Dish
Method: Baked
Cuisine: American

Print Recipe

Description

Our favorite dinner when time is short!

Ingredients

Scale

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

mayonnaise

mustard

kosher salt

black pepper

red wine vinegar

Instructions

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.

Notes

You can add some thinly sliced onions and peppers to the braid as well!

Nutrition

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

Comments

Maritess staana says

March 14, 2015 at 2:02 am

Thank’s for sharing your recipe.I like your bĺog.
I’m alway’s searching for new & easy to prepare recipe.

- Carole says
  
  March 14, 2015 at 7:22 am
  
  Thanks Maritess. I appreciate your kind comment
  
Mares says

December 17, 2015 at 1:10 pm

What kind of flour does this recipe use?

- Carole says
  
  December 17, 2015 at 1:10 pm
  
  You can use either all purpose or bread flour Mares!

**UPDATE: Click here for an updated picture and post about this great recipe!**