Thursday, August 19, 2010

Recipe: The Very Versatile and Yummy Sandwich Braid

Alyssa bought me Mary Ostyn’s Family Feasts for $75 a Week cookbook for Christmas and I have found several good and inexpensive recipes in it so far. There is one recipe, though, that is so versatile and easy (as well as yummy and inexpensive), that I just had to share it with you. It’s called a Sandwich Braid and it is quickly becoming one of my favorite things to make. The basic recipe is:

2 loaves frozen bread dough, thawed
1 large egg, lightly beaten
Sesame seeds and/or poppy seeds for topping

  • Prepare filling(see below)
  • Knead both thawed loaves of dough into 1 lump. Roll bread dough out onto a 10x12-inch baking sheet (I use my Pampered Chef Jelly Roll Stone). Spread filling mixture down middle of rectangle, leaving 3 inches of dough uncovered on both long sides and 1 inch uncovered at the short ends.
  • On each long side, cut ¾-inch-wide strips 3 inches into the center of the dough, right up to where the filling starts. Starting at one end, fold alternating strips at an angle, forming a braid over the filling. Crimp ends of dough to close braid.
  • Brush dough with beaten egg. Sprinkle with sesame seeds.
  • Bake until golden brown, 20-25 minutes. Let cool slightly, then cut into 1 ½-inch-thick slices.

Serves 6 to 8
Prep time: 45 minutes

So far, I have made it with 3 different fillings and it’s been great every time. The first filling below is the one that was in the book.

Filling Idea #1: Sausage
1 pound bulk pork sausage
½ cup chopped onion
1 rib celery, chopped
¼ cup chopped green bell pepper
1 clove garlic, minced
4 ounces cream cheese, cubed
2 green onions, chopped
2 tablespoons minced fresh parsley
  • Cook sausage, onion, celery, bell pepper, and garlic in a medium-size skillet over medium heat until pork is no longer pink and vegetables are tender; use a large spoon to break pork into small pieces as it cooks.
  • Drain grease from meat mixture. Stir in cream cheese, green onions, and parsley. Cook, stirring frequently, over low heat until cheese melts.

Filling Idea #2: Chicken Fajita
I bought a package of frozen chicken fajita meat and warmed it in a skillet. I also added some browned, sliced onions and grated Mexican-style cheese.

Filling Idea #3: French Dip Sandwich
I made French Dip Sandwiches earlier in the week and used the left-over meat for a filling. I added some browned onions and grated cheese.

This would also be a good recipe to take to a family with small children. It’s very kid-friendly and it even looks gorgeous when it comes out of the oven. Versatile, easy, and kid-friendly. What more could you ask for in a recipe?

What kind of fillings could you see your family enjoying in a dish like this? I’d love to have more ideas to try.

1 comment:

Kimberly said...

That sounds really yummy and something I know my family would love!

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