Snakewich with Venom Sauce Recipe

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Snakewich with Venom Sauce Recipe
Snakewich with Venom Sauce Recipe photo by Taste of Home
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Snakewich with Venom Sauce Recipe

Read Reviews
5 1 1
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Our Halloween party is so big, I hold it in the street. This sandwich shaped like a snake is tasty and a scary good centerpiece. —Suzanne Clark, Phoenix, Arizona
MAKES:
20 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 loaves (1 pound each) frozen bread dough
  • 3 tablespoons butter, melted
  • 2 tablespoons sesame seeds or poppy seeds
  • 3/4 cup roasted sweet red peppers, drained
  • 1 cup mayonnaise
  • 1/2 cup finely chopped pepperoncini
  • 2 garlic cloves, minced
  • 1 pound sliced deli smoked turkey
  • 1 pound sliced deli ham
  • 3/4 pound sliced provolone cheese
  • 2 large tomatoes, thinly sliced
  • 1 medium head iceberg lettuce, thinly sliced
  • 2 pretzel sticks or toothpicks
  • 2 pickle slices
  • 2 ripe olive slices

Directions

Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping one end of one log to resemble a snake head and one end of the second log to resemble a rattle.
Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop remaining peppers and place in a bowl; stir in mayonnaise, pepperoncini and garlic.
On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue.
For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach pickle slices and olives for eyes. Using a serrated knife, cut sandwich into 20 slices; serve with remaining sauce. Yield: 20 servings.
Originally published as Slithering Snakewich with Spicy Venom Sauce in Taste of Home September/October 2015, p7

Nutritional Facts

1 slice: 346 calories, 18g fat (5g saturated fat), 39mg cholesterol, 897mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 18g protein.

  • 2 loaves (1 pound each) frozen bread dough
  • 3 tablespoons butter, melted
  • 2 tablespoons sesame seeds or poppy seeds
  • 3/4 cup roasted sweet red peppers, drained
  • 1 cup mayonnaise
  • 1/2 cup finely chopped pepperoncini
  • 2 garlic cloves, minced
  • 1 pound sliced deli smoked turkey
  • 1 pound sliced deli ham
  • 3/4 pound sliced provolone cheese
  • 2 large tomatoes, thinly sliced
  • 1 medium head iceberg lettuce, thinly sliced
  • 2 pretzel sticks or toothpicks
  • 2 pickle slices
  • 2 ripe olive slices
  1. Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping one end of one log to resemble a snake head and one end of the second log to resemble a rattle.
  2. Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  3. Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  4. Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop remaining peppers and place in a bowl; stir in mayonnaise, pepperoncini and garlic.
  5. On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue.
  6. For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach pickle slices and olives for eyes. Using a serrated knife, cut sandwich into 20 slices; serve with remaining sauce. Yield: 20 servings.
Originally published as Slithering Snakewich with Spicy Venom Sauce in Taste of Home September/October 2015, p7

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bonito15 User ID: 6959830 260810
Reviewed Feb. 5, 2017

"I love this so easy to make and just adorable - and love that you can use your own meat and cheese choices"

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