Warm ham and cheese stuffed french bread sandwich. Perfection!

Check out my Crazy Good Super Bowl Sandwich!

Every year I post my delicious, cheesy, yummy, warm and oh-so-amazing Super Bowl sandwich recipe.  For my family the real excitement of Super Bowl Sunday is the chance to devour on of these monsters.

They are killer, even if I do say so myself.

This family tradition started many years ago and hopefully will continue long after I’m gone.  Maybe my great-grandchildren will blog about an ancestry recipe they found using homemade bread dough and delicious fillings to create a tempting and completely satisfying experience.  Ha ha!

It begins with a simple french bread dough of flour, yeast, salt, sugar, water and olive oil.  After kneading until smooth the dough is covered with plastic wrap and left to rest for 30 minutes.  I put mine in the oven using  the  bread proofing setting of 100 degrees.

The dough is then divided in half and rolled out into two rectangles.  A little olive oil is brushed on the half that holds the ingredients.

Browning onions and peppers in olive oil is a wonderful site and smell.

The onions are browned in olive oil then I toss in minced garlic and chopped red bell pepper cooking just until pepper is still crisp.

Next I gather the filling ingredients which can be just about anything that sounds good.  In additional to the onion-pepper mix, I layer thinly sliced deli-ham, chopped green and black olives, hard salami or pepperoni, sliced sweet peppers, and lots of cheddar cheese and a sprinkle of Parmesan.   A little drizzle of oil olive tops it all off or even some Italian salad dressing for a little more zing!

The top the rectangle is then folded over the filling and the edges are crimped and sealed with a fork.  Just before this goes into the oven I brush a bit of olive oil on the crust, cut six evenly-spaced slits and sprinkle on cold water (makes for a perfect bread crust).   I use two wide spatulas to carefully transfer onto the pan.  The sandwich is baked at 400 degrees for 20 – 25 minutes.  Parchment paper on your baking pan makes for easy clean-up.

Not much needs to be said about what happens after the sandwich is cooled a bit and ready to eat except that there are rarely leftovers!

Serve with crunchy dill pickles, chips of choice and your favorite cold beverage.  This year our choice is rich bock beer that will be served icy cold.  The smoky flavor and somewhat sweet finish will be a perfect accompaniment.

Leinenkugels 1888 Bock a rich, dark delicious and refreshing beer!

There are so many ways to adapt this recipe.  Meatballs, ricotta and mozzarella cheese would be great or bacon, onions, dried tomatoes and …..just let your imagine lead you to new and delicious combinations.

Please share your ideas!  Enjoy!

Here is a copy of the bread recipe that I use.  I have had this for many years and cannot attribute it to the original baker it’s so old.  PLEASE NOTE THAT I ONLY LET THE DOUGH RISE THE FIRST 20 MINUTES AND THEN ROLL IT INTO THE RECTANGLES FOR THE SANDWICH AND START PILING ON THE GOODIES AND THEN IT GOES TO THE OVEN! 

Have a fun time making these sandwiches and please share pictures and your unique ingredients.  Thank you ~ Denise

French Bread

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