Homemade Sandwich Braids

Published by

Kloe Prillwitz

on

March 28, 2024

Every now and then you really just want to make a fancy, nice, restaurant level dinner! That is what I wanted the other night. So I decided to make a braided Cuban sandwich! I was very optimistic, and it turned out fantastic. I took my amazing, Amish White bread recipe that never fails, and I braided it around a classic Cuban style sandwich filling.

Let me tell ya, it was one of the most amazing dishes to come out of our kitchen. It truly had the perfect texture of a fancy sit down sandwich dish. We served with some classy Costco kettle cooked potato chips and some sparkling water in glasses and it felt like a 5 star restaurant date!

My husband helped with with the braid part, and the transferring of braid to pan, and that can be a little tricky. Lol! It was a great team effort. I also have to mention we made this for a big Bible Study group and tried other variations and they all turned out great. So far we have tried:

Pizza: pizza sauce, cheese, and pepperoni

Cuban: Mayo, ham, cheese, dill pickles, and Dijon mustard

Spicy Italian: Mayo, salami, ham, pepperoni, and peperoncinis

Roast beef Au Jus: Mayo, roast beef, provolone cheese, and au jus sauce

This does take a little bit of extra work, but it is so very worth it. My husband added a garlic egg wash to them that helped crust the outside and leave a soft inside!

So what are you waiting for, give this a try in your kitchen! Or whip it up for a crowd pleaser, it will not disappoint.

Spicy Italian

Amish White Bread Braided Sandwiches

Ingredients:

2 cups of water

2/3 cup of sugar

1 1/2 tablespoons of active dry yeast

1 1/2 teaspoons of salt

1/4 cup of vegetable oil

6 cups of flour

Directions:

In a large bowl, dissolve the sugar in warm water and then stir in the yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with damp cloth. Allow to rise until doubled in size, about 1 hour.

Punch dough down. Knead for a few minutes and divide dough in half. Shape into square like balls, and roll out into 10X12 inch squares. Too the rolled dough down the center lengthwise with desired sand which filling.

Cut even diagonal cuts going from Center out to end on either side is really filling. Keep even on both sides with the cuts so the align well for a braid. Then braid. Cover with egg wash if desired. Allow to rise for 30 minutes.