Hot & Hearty Heroes
Submitted by viespira6
Giant stuffed hero sandwich baked in homemade dough with layers of ham, salami, Swiss, cheddar, sauteed peppers and onions, and Dijon mustard. A party-sized hot sub that feeds a crowd.
YIELD
6 - 8 servingsPREP
30 minCOOK
15 minREADY
60 minThis is a hero sandwich in the truest sense: a massive, homemade bread loaf stuffed with layers of ham, salami, Swiss and cheddar cheese, sauteed onions and green peppers, and a smear of Dijon mustard. It bakes until the crust turns golden and the cheese melts into the meat. Cut into slices and watch it disappear.
The dough starts with a hot roll mix, so you get fresh-baked bread flavor with a fraction of the effort. Five minutes of kneading, a short rest, and you’re rolling it out. The filling goes on half the dough, the other half folds over, and the edges get pinched shut like a giant calzone. A 15-minute rise and a brush of olive oil before baking, and you’re there.
The onion and pepper mixture gets cooked in Italian dressing before it goes into the sandwich. That’s a smart move: the vinegar and herbs in the dressing season the vegetables and add acidity that cuts through all the rich meat and cheese.
Chef Tips
- Pinch the dough edges tightly and tuck the ends under. Any gap will let cheese and juices leak out during baking.
- Let the hero rest for at least 15 minutes after baking before slicing. The cheese needs time to set slightly, or it runs out the moment you cut in.
- Use a serrated knife for clean slices. A regular knife smashes the soft bread.
- This reheats beautifully wrapped in foil at 350°F (175°C) for 10 minutes.
Variations
- Swap the ham and salami for turkey and roast beef for a different deli combo.
- Add roasted red peppers or banana peppers to the filling for extra tang.
- Use provolone instead of Swiss for a more Italian-style flavor profile.
Ingredients
Directions
In large skillet, cook onion and green pepper in salad dressing just until tender.
Stir in mustard; remove from heat.
Set aside.
Grease cookie sheet.
In large bowl combine flour mixture with yeast from foil packet.
Stir in HOT water, 2 tablespoon oil and egg until dough pulls away from sides of bowl.
Turn dough out onto floured surface.
With greased or floured hands, shape dough into a ball.
Knead dough for 5 minutes until smooth.
Sprinkle additional flour over surface to reduce stickiness.
Cover with large bowl; let rest 5 minutes.
On lightly floured surface, roll dough to 16×14 inch rectangle.
Arrange ham, salami and Swiss cheese lengthwise over half of dough, overlapping slices; sprinkle with cheddar cheese.
Spread onion mixture over meats and cheeses.
Fold remaining half of dough over filling.
Pinch edges to seal; tuck ends under.
Place on greased cookie sheet.
Cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80 to 85F) 15 minutes.
Heat oven to 400℉ (200℃).
Uncover dough. Brush with 1 tablespoon oil; sprinkle with poppy seed.
Bake at 400℉ (200℃) for 15 to 20 minutes or until golden brown.
Let stand 15 to 30 minutes before serving.
Cut in half lengthwise, then make 10 crosswise cuts forming 20 slices.
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