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Pigskin Sandwiches

 Pigskin Sandwiches
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
18 ServingsPrep: 40 min. + rising Bake: 20 min.


  • 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


  • 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.

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Pigskin Sandwiches (continued)

Directions (continued)

  • 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.