This circular shaped Party Sub (aka Bundtwich) is a fun and unique way to serve a super-sized sandwich loaded with your favorite fillings. It's so easy to bake the bread in a bundt pan and stuff it with custom cold cuts and cheese--perfect for Super Bowl and tailgates.
Course: Appetizer, Dinner
Keyword: bundtwich, Food for a Crowd, Game Day Food, party sub, tailgate
2pound(2 1-pound) loaves of frozen white bread loaf dough*Once thawed, you will cut one of the loaves in half so that you have a total of 1 ½ pounds white bread dough* see step 3
½head small iceberg lettuceshredded
2vine-ripened tomatoessliced thin (⅛ -¼ inch thick)
½small red onionsliced thin (⅛ -¼ inch thick)
⅓pounddeli provolone cheesethin sliced
½pounddeli tavern hamthin sliced
¼poundmortadella, thin sliced
¼poundgenoa salamithin sliced
¼poundsandwich pepperonithin sliced
Spray a standard (12 cup volume) bundt pan with bakers spray and set aside.
Remove 2 (1 pound) loaves of the frozen white bread and thaw according to package directions. *I thawed mine on the counter and it took 1½-2 hours.*
Once thawed, you will cut one of the bread loaves in half giving you a total of 1 ½ pounds of thawed white bread dough that you will use. You can discard the extra piece of thawed dough or do something else with it.
Shape the two thawed pieces (the 1 pound and one of the ½ pound pieces) of the white bread dough into a long rope shape about 16 inches long. You will need to pinch the two pieces together to form a ring. Place the ring into the bottom of the prepared bundt pan. Make sure that the ring is as symmetrical as possible so that your baked sub ring is evenly shaped.
Cover the bundt pan with a piece of plastic wrap and allow the dough to rise on the counter for 3-6 hours, or according to your package directions, so that your dough doubles in size. This time varies greatly due to the temperature in your home. If it is very cool, or very warm, the dough will rise accordingly.
Once your dough has doubled in size, preheat the oven to 375* F. Bake for 25-30 minutes or until golden brown. Allow the baked bread to cool in the pan for 10 minutes then invert it out onto a cooling rack to cool completely.
Once completely cool, slice your bundt shaped bread loaf in half horizontally and place it onto a serving tray.
Remove the top half of your sub loaf and place to the side. On the bottom half start by layering the provolone cheese, overlapping the slices, to cover the entire circle loaf.
Next you will place the tavern ham slices, folded in half and overlapping, to cover the provolone cheese slices. You will follow that with the mortadella, then the capicola, the genoa salami and finally the sandwich pepperoni slices.
Carefully top the layers of meat with the shredded iceberg lettuce.
Separate the onion slices into individual rings and arrange them on top of the lettuce and follow that with the tomato slices.
In a small mixing bowl stir together the mayonnaise and yellow mustard. Generously spoon the sauce over the top of the vegetables and place the top of the bread, that was set to the side, onto the top of the party sub.
Slice your party sub into 8 equal portions.
Storage:Your party sub should be stored in the refrigerator, covered with plastic wrap, until ready to serve. Leftovers can be stored in the refrigerator for up to 2 days however the bread may start to get soggy from the moisture of the tomatoes and sauce after 1 day.Tips:
Prepare your pan with plenty of bakers spray so it will release easily.
Make sure you pinch and seal the ends of the bread together to form a ring or it will come apart when baked.
If you do not want to place the mayonnaise and yellow mustard sauce onto the party sub when assembling it, you can place the sauce into a small serving dish and allow your guest to add it to their personal servings.
You can omit the mayonnaise and yellow mustard sauce and replace it with a red wine vinegar dressing or any of your favorite spreads.