Prep 20 mins
Cook 1 hr 5 mins
A while ago there was a discussion of these types of sandwiches cooked in a bundt pan and I thought this one looked interesting and would be great for a get together - serve warm or at room temperature. Recipe source: local newspaper
- 2 tablespoons sesame seeds, toasted
- 1 (17 1/3 ounce) package frozen puff pastry, thawed
- 3 cups cheddar cheese, shredded
- 8 ounces ham, thinly sliced
- 8 ounces turkey, thinly sliced
- 1⁄2 cup red onion, sliced into rings
- 1⁄2 cup roasted red pepper, chopped
- 1 tablespoon butter, melted
- Preheat oven to 350-degrees F.
- Butter bundt pan and then sprinkle sides and bottom of pan with sesame seeds.
- Roll two sheets of pastry into a 16 x 14- inch rectangle.
- In the first rectangle, make a 3-inch cross shaped cut in the center. Place the cross cut over the center tube of the pan and very gently fit the pastry over the bottom and up the sides of the pan, pulling the cross cut up about half-way up the tube.
- Layer one cup of cheese and half of the ham, turkey, onion and red peppers over the dough. Repeat layer; topping with the remaining cheese (1 cup).
- In the second rectangle of pastry cut a 3-inch cross cut in the center of the dough (as done in the first rectangle) and place center (cross cut) over the center of the tube pan, pinching the edges of the pastry sheets together to seal in the filling. Brush top with melted butter.
- Bake for 65-70 minutes or until golden brown. Let stand 15 minutes and then invert onto serving plate.
- Can be served warm or at room temperature, cutting into wedges to serve.
I made this for my husband - we enjoyed how flaky the crust was, as well as the interesting way to cook this sandwich. I will certainly make it again!
Ok, I have to say I didn't make this exactly as stated ... but ONLY because of a time restraint!! Instead of cooking this in the bundt pan , I just laid the puff pastry out flat on the cookie sheet,(sliced into squares) sprayed it with I Can't Believe It's Not Butter spray , sprinkled it with some garlic pepper salt and baked it. After it cooled a bit , I assembled the sandwiches from that point , using the recommended ingredients. I WILL make this in a bundt pan , because I think it's a great idea , I just needed sandwiches for work and didn't have that long to be able to wait for it to cook. I really enjoyed the mix of ingredients and I DID cut down on the amount of cheese. Thanks for a new way to eat a sandwich!! :)
This was really good, although a tad on the rich side. I've never used puff pastry, but found it very forgiving. From rolling it out to the specified size I had a lot of excess hanging over the side of the pan for the second rectangle that was to cover the layers, but just trimmed it off so it would be even with the bottom pastry to make it easier to pinch together to make the seal. Next time I wouldn't roll it out quite so thin (knowing the size specified was more then I needed to cover the pan) There were a couple places after it was done baking and inverted that it had seeped through. I think rolling it too thin was my problem there. All in all its very good and it slices much easier after it's cooled a good 20-30 minutes. I did omit the roasted red peppers as a personal choice and only used half the cheese amount because I used an extra sharp. Totally forgot to brush the top with butter, but don't think that had any bearing on overall taste. Will definitely make again. Thank you for a new and fun way to eat a sandwich Ellie! :)