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Home » Main Dishes

Published: Jun 11, 2008 · Updated: Oct 4, 2022 by Carole Jones · 9 Comments

Sandwich Braid

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**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.

Hot Italian Sandwich Braid

 
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!
 
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Sandwich Braid

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Our favorite dinner when time is short!

  • Total Time: 45 minutes
  • Yield: Serves 8

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

  1. Roll out pizza dough on a floured surface into a large rectangle, about 16 inches wide and 8 inches tall.
  2. Apply a thin layer of mayonnaise and mustard down the center of the dough, width-wise. Add the lunch meat and provolone on top.
  3. Drizzle a bit of red wine vinegar over the top, then some kosher salt and pepper.
  4. 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.
  5. Transfer the braid onto a lightly greased sheet pan. Cover and let rise for 20-30 minutes.
  6. 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!

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

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

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

Categories: Main Dishes Tags: Bread

Filed Under: Main Dishes
9 Comments
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Reader Interactions

Comments

  1. 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.

    Reply
    • Carole says

      March 14, 2015 at 7:22 am

      Thanks Maritess. I appreciate your kind comment

      Reply
  2. Mares says

    December 17, 2015 at 1:10 pm

    What kind of flour does this recipe use?

    Reply
    • Carole says

      December 17, 2015 at 1:10 pm

      You can use either all purpose or bread flour Mares!

      Reply

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