Pigskin Sandwiches

Name: Pigskin Sandwiches
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup sugar, divided; 2 cups warm water (110° to 115°), divided; 1/2 cup plus 2 tablespoons butter, softened, divided; 1-1/2 teaspoons salt; 1 egg, lightly beaten; 6-1/2 to 7 cups all-purpose flour; Mayonnaise or mustard, optional; Lettuce leaves and sliced tomatoes; 18 slices process American cheese; 2-1/2 pounds sliced deli ham; 4 ounces cream cheese, softened

12 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup sugar, divided
2 cups warm water (110° to 115°), divided
1/2 cup plus 2 tablespoons butter, softened, divided
1-1/2 teaspoons salt
1 egg, lightly beaten
6-1/2 to 7 cups all-purpose flour
Mayonnaise or mustard, optional
Lettuce leaves and sliced tomatoes
18 slices process American cheese
2-1/2 pounds sliced deli ham
4 ounces cream cheese, softened

Directions

1

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
4

. Cover and let rise until doubled, about 30 minutes.
5

Bake at 350° for 18-23 minutes or until golden. Melt remaining butter; brush over buns. Remove from pans to wire racks to cool.
6

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.