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Pigskin Sandwiches Recipe

  • 18servings
  • 60minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/2 cup sugar, divided

  3. 2 cups warm water (110 to 115 ), divided

  4. 1/2 cup plus 2 tablespoons butter, softened, divided

  5. 1-1/2 teaspoons salt

  6. 1 egg, lightly beaten

  7. 6-1/2 to 7 cups all-purpose flour

  8. Mayonnaise or mustard, optional

  9. Lettuce leaves and sliced tomatoes

  10. 18 slices process American cheese

  11. 2-1/2 pounds sliced deli ham

  12. 4 ounces cream cheese, softened

Instructions Jump to Ingredients ↑

  1. Pigskin Sandwiches Recipe photo by Taste of Home In a large bowl, dissolve yeast and 2 teaspoons sugar in 1/4 cup warm water. Let stand for 5 minutes. Add 1/2 cup butter, salt, egg and remaining sugar, water and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Punch dough down. turn onto a lightly floured surface; divide into 18 pieces. Shape into ovals; place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

  4. Bake at 350° for 18-23 minutes or until golden. Melt remaining butter; brush over buns. Remove from pans to wire racks to cool.

  5. Split buns. Spread with mayonnaise or mustard if desired. Top with lettuce, tomato, cheese and ham. Replace tops. Place cream cheese in a plastic bag; cut a small hole in the corner of the bag. Pipe football laces on sandwiches. Yield: 18 servings.

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