I love these sandwiches. No joke. They’re like Sandwich meets Calzone meets Stromboli, all of which are delicious, melty, comfort foods for me. When I first made this recipe, it called for starting with frozen bread dough. At the time, I didn’t even know you could buy frozen bread dough. But I went ahead and bought it, and made these awesome sandwiches. After several times making them, I wondered why in the world I bothered buying frozen bread dough instead of just making the dough myself. It doesn’t even save much time, because you have to wait for the bread dough to defrost, which takes the same amount of time (if not longer) than just letting your homemade bread dough rise once.
The presentation of the sandwiches as snakes is super fun, but not necessary. For my Princess Bride themed bridal shower back in the day, we used these as the ROUSes. (Rodents of Unusual Size). It was great! With Halloween coming up this week, fill your kids’ bellies with some great flavor and protein that’s still festive and fun before they go get the sugar rush of the year!
One snake sandwich provides a good amount of food, so I have also included instructions for how to split a loaf in two and freeze them for a great make-ahead meal.
What you need:
- dough for 1 lb. bread loaf, frozen or homemade
- 2 T. mayo or mustard
- sandwich fillings: 1/2 lb. deli meat, 4-6 oz. shredded cheese
- I typically use ham and salami with cheddar, turkey and salami with provolone or mozzarella
- 1 t. water
- 1 egg yolk
- 1 T. parmesan cheese
- salt and pepper
- optional snake presentation: food coloring, toothpicks, 2 olives or capers, sun-dried tomato or thin slice of red pepper
- rolling pin
- flour duster
- cookie sheet
- aluminum foil
- cooking spray
- pastry brush
Time: 45-60 minutes plus time to make the bread dough (75-90 minutes)
Freezeable: Yes! Wrap unbaked sandwiches in plastic wrap, and then place in a Ziploc bag. To bake, defrost and return to room temperature. Brush on the egg wash and Parmesan cheese and bake.
Serves: 4-6 per 1 lb loaf
Multiplying the recipe: You can double the bread dough easily. You can also bake two snake sandwiches on two separate baking sheets. Rotate the pans halfway through baking.
Snake Bite Sandwiches:
Prepare 1 lb. bread dough of choice.
Preheat oven to 375F. Line a cookie sheet with foil and coat it with cooking spray.
On a lightly floured surface, roll the dough to about a 26-30″ by 6″ rectangle. (If you intend to freeze the sandwiches, divide the dough in half and roll each into a 15″ by 6″ rectangle. This gives an easier size and shape to wrap and freeze.) Spread favorite sandwich spread (mustard, mayonnaise, pesto) to within 1/2″ of the edge. Layer sandwich fillings. I like to alternate cheese and meat so that the cheese helps hold everything together as it bakes. Salt and pepper to taste. Brush the edges with water (I use my fingers) and roll up the dough tightly in a spiral, connecting the wet edges. Be sure to pinch the edges together for a good seal, or else your sandwich fillings will escape and melt all over your baking sheet! (For freezing, wrap the formed sandwich logs tightly in plastic wrap and label with fillings. Place wrapped sandwiches in a Ziploc bag.)
Shape dough to fit on a baking sheet, seam down, in an S shape.
Note: At this point, sandwiches can be covered and refrigerated overnight to be baked later. This is especially helpful if you’re preparing these for a lunch gathering.
Whisk egg yolk and water for an egg wash. Brush the outside of the formed sandwich. If you want to make a more “snake-like” appearance, use food coloring in the egg wash to create stripes or designs. Sprinkle with Parmesan cheese.
Bake for 25 minutes, or until golden brown on tops and bottoms. To continue the “snake” presentation, Use toothpicks to hold olives or capers for eyes and a sun-dried tomato or thin slice of red pepper for a tongue. Use a serrated knife to slice and serve warm.