My mom used to make this sandwich when we were kids, but I think she must have filled it with rutabagas, turnips, and lindberger cheese, because I never really liked it as a kid. However, this recipe is GREAT for grownups, especially grownups who would like to put together something showy to take to a potluck. Mom’s recipe came from some Fleishmann’s cookbook or advertisement – the recipe, as she wrote it, calls for Fleishmann’s yeast by name. I made it with a rough-ground mustard so my dough was speckled with mustard seeds.
I hope that I can use the technology of the internet to help show you how to make this sandwich. I took some in-progress pictures, plus I made a hastly drawn diagram on Penultimate on my iPad. If you don’t get it, I’ll make this again and post a video to Youtube.
(Smother’s Leftover Makeovers, p29.)
4 cups (560g) AP Flour
2 Tbsp sugar
1/2 tsp salt
1 cup water
1/4 cup dijon mustard
2 Tbsp butter
2 packages (14g) rapid rise yeast
1.5 cups cubed ham (1 cm/ 1/4 inch cubes)
1 cup cubed apple
1 cup cubed cheese (I used cow’s milk cheese from Cobb Hill Farms)
Mix flour and salt. Reserve 1 cup flour/salt mix.
Mix water, mustard, sugar and butter in a glass measure cup. Microwave until butter is melted and temperature reaches 125 to 130F.
Add flour to bowl of the stand mixer with the paddle attachment. Drizzle in the liquid until a wet dough forms. Switch to the dough hook. Knead for 4 minutes, adding in the additional 1 cup of flour/salt to reach a firm dough. Let the dough rest for 10 minutes so the glutein relaxes.
Heat the oven to 375F.
Reserve a golf-ball sized piece of dough. Roll the remaining dough out to a 14″x12″ rectangle. Transfer the dough to an oiled baking sheet. Pile the cubed meat, apple and fruit along the middle third of the dough. Cut the outer thirds of the dough into 1″ strips. Fold the strips over to cover the filling, like making a braid. Roll the golf-ball sized piece of dough into a disk, and use it to “plug” the sandwich on the end where you started braiding – the filling won’t fall out this way.
Put the sandwich someplace warm and let the dough rise for 15 to 20 minutes. Brush the sandwich with a beaten egg, making sure to cover the edges and any dough peeking through the braid.
Bake the sandwich in the middle of the oven for 25-35 minutes, rotating halfway.
Let the sandwich sit for 10 minutes to let the cheese firm up before slicing. Serve warm.
December 18, 2012 at 10:10 pm
I think the next time I made this, I may bake it on the slab of marble in our oven. The bottom wasn’t as done as the top, due mostly to cheese moisture. I think baking on the marble will help cook the bottom faster.