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Stuffed Sandwich

1 loafBridgford Frozen Ready-Dough®, thawed
1-2 tablespoonsmustard
½ poundSwiss cheese, sliced
1 poundthinly sliced deli pastrami
5long, thin pickle slices or ½ cups of pickle rounds
Salt and pepper (if desired)
Egg wash (1 egg mixed with 1 tablespoon water)
Sesame or poppy seeds (if desired)

Lightly grease or line with parchment 1 large baking sheet; set aside. Preheat oven to 400 degrees.

On a lightly floured surface, roll thawed Bridgford Ready-Dough out to a large rectangle (10 x 14-inches) and place onto prepared cookie sheet. Reshape rectangle if needed. Evenly spread mustard down the center third of dough (lengthwise down 14-inch side). Cut each piece of Swiss cheese in half. Place half of the slices evenly spaced on top of mustard. Fold each slice of pastrami into thirds and place evenly over cheese. Top with remaining slices of cheese and with pickles (keeping filling in center third). Season with salt and pepper, if desired. With kitchen shears or sharp knife, make 2-inch-long cuts (or up to the filling) at 1-inch intervals down each 14-inch side of rectangle. Gently pull and stretch dough strips diagonally over the filling, alternating sides in a “braid like fashion.” Brush dough with egg wash and sprinkle with sesame or poppy seeds, if desired. Bake in preheated oven for 20-25 minutes or until golden brown. Remove from oven and carefully transfer to serving platter or cutting board. Slice while warm.

Filling options:

Roast Beef Dip: 1 tablespoon each mayonnaise and horseradish sauce, ½ pound Provolone cheese slices (halved), 1 pound thinly sliced deli roast beef folded into thirds, Pepperoncini slices (drained).

Rueben: 2 tablespoons thousand island dressing, ½ pound Swiss cheese slices (halved), 1 pound thinly sliced deli corned beef folded into thirds, 1 cup drained sauerkraut.

Turkey club: 2 tablespoons of mayonnaise or mustard (or 1 tablespoon of each), ½ pound Cheddar cheese slices (halved), ½ pound thinly sliced deli turkey meat folded into thirds, 6 slices cooked bacon, thinly sliced avocado, thinly sliced onion.

Broccoli and Cheese: 1 ½ cups cooked chopped broccoli (10 oz. package frozen, cooked, and drained), 1 cup shredded Cheddar cheese, ¼ cup sliced mushrooms, ¼ cup finely diced onions.  Mix together broccoli, cheese, mushrooms, and onions. Place broccoli cheese mixture down center third of dough and continue with recipe above.

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