Printable | Taste of Home

Pigskin Sandwiches

1 package (1/4 ounce) active dry yeast
1/2 cup sugar, divided
2 cups warm water (110° to 115°), divided
1/2 cup plus 2 tablespoons butter, softened, divided
1-1/2 teaspoons salt
1 egg, beaten
6-1/2 to 7 cups all-purpose flour
Mayonnaise or mustard, optional
Lettuce leaves and sliced tomatoes
18 slices process American cheese
2-1/2 pounds sliced deli ham
4 ounces cream cheese, softened

In a large mixing bowl, dissolve yeast and 2 teaspoons sugar in 1/4 cup warm
water. Let stand for 5 minutes. Add 1/2 cup butter, salt, egg and remaining sugar
and water. Beat in 4 cups flour until smooth. Stir in enough remaining flour to
form a soft dough. Turn onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour. Punch dough down. turn
onto a lightly floured surface; divide into 18 pieces. Shape into ovals; place 2

Printed from tasteofhome.com Oct 11, 2008

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Pigskin Sandwiches cont.

in. apart on greased baking sheets. Cover and let rise until doubled, about 30
minutes. Bake at 350° for 18-23 minutes or until golden. Melt remaining
butter; brush over buns. Remove from pans to wire racks to cool. Split buns.
Spread with mayonnaise or mustard if desired. Top with lettuce, tomato, cheese
and ham. Replace tops. Place cream cheese in a plastic bag; cut a small hole in
the corner of the bag. Pipe football laces on sandwiches.

Yield: 18 servings.