Cold Cut Bundt Pan Sub Sandwich
A new spin on a lunch time and party staple, this sandwich features cold cuts, sliced cheeses, and your favorite fix ins piled high on freshly baked bunt pan-shaped bread.
Ingredients
- 2 10 oz cans of refrigerated bread dough
- 8 oz thinly sliced peppered turkey
- 8 oz thinly sliced honey ham
- 8 oz thinly sliced roasted chicken
- 4 slices provolone cheese
- 4 slices colby jack cheese
- green leaf lettuce
- sliced red onion rings
- thinly sliced tomatoes
- mayonnaise
- yellow mustard
- salt and pepper, to taste
Instructions
- Spray a metal bundt pan with non-stick cooking spray. Put both of the unrolled rolls of bread dough into the pan, pinching the ends together to seal the two halves into one whole.
- Bake at 350 degrees for 30-35 minutes, or until golden brown. Let the bread rest for 3-5 minutes, before turning out onto a cooling rack to finish cooling completely.
- Use a serrated knife to, carefully, cut the bread in half. Use a spatula to spread some mayo on the inside of the top piece. Use another to spread mustard on the inside of the bottom piece. Place the bottom half on a cutting board and top it with the meats, then the cheeses. Add lettuce, onion, and tomato in the desired amount. Top with the remaining half of the loaf.
- Cut into individual sandwiches and serve immediately.
Notes
This sandwich is easily customize-able to your favorite flavors, whether it's the combination of meats, cheeses, toppings, or all of them.