Pigskin Sandwiches Recipe

Pigskin Sandwiches Recipe photo by Taste of Home

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Guests won't need much coaching to run for the sandwiches when they're served on tasty football buns, like those I baked for a theme party. They were part of a sporty dinner I planned for residents at a nursing home, where I head the food staff. —Sister Judith LaBrozzi Canton, Ohio

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Pigskin Sandwiches Recipe

Prep: 40 min. + rising Bake: 20 min.

Yield: 18 Servings

40 20 60

Ingredients

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, lightly 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

Directions

In a large 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, water and 4 cups flour. Beat 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 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.

Originally published as Pigskin Sandwiches in Taste of Home October/November 2001, p37