Stuffed sandwiches were on my list of things to cook today and it occurred to me that I have never shared this particular recipe.
I like making these to use up leftover meat and vegetables as lunches for the littles and a mere snack for the teens. They are super simple to make because there really are no hard and fast rules about what to fill them with.
I normally use a pound of ground beef and all the veggies I can find in the fridge; cut up really small. I add cheese to each one and a little mayo keeps the mixture moist so it stays in the little pocket and doesn’t get absorbed into the bread.
Some filling ideas are turkey and cheddar, ham and cheddar, or pizza sauce, a cheese stick and pepperoni, so many other things.
Finally, be sure to eggwash the buns before cooking. The golden, shiny crust is soft and chewy as a result. It’s worth the extra minute to apply it.
- Breadmaker or kitchenaid mixer with dough hook
- Cookie sheets
- Parchment Paper
- 1 cup milk
- 1/2 cup water warm
- 2 Tbsp Butter
- 4 cups Bread flour or AP flour
- 2 Tbsp Sugar
- 1 tsp salt
- 1 1/4 tsp active dry yeast
To brush on sandwiches before baking
- 1 Tbsp water to mix with yolk
- If using breadmaker, add wet then dry ingredients and use dough setting.
- If using a Kitchenaid, add all ingredients and use a bread hook. Once ingredients form a shaggy dough, allow the machine to knead for 8 minutes. Form kneaded dough into a smooth ball and let rise for 1 hour before continuing
- Cut dough into 6 pieces.
- Gently flatten each piece into a circle with your fingers. Do not use a rolling pin. Add the filling to the center of the circle and pull up the sides to form a neat ball.
- Pinch seams tightly to be certain dough is fully sealed around filling.
- Flip over and gently flatten stuffed sandwhich and place onto a cookie sheet lined with parchment.
- Combine egg yolk and 1 Tbsp water and brush on each sandwich.
- Bake 20 minutes.