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Braided Sandwich Ring

Braided Sandwich Ring
It could be called a hero, a submarine, a grinder, a hoagie or a poor boy because it is a huge sandwich heaped with layers of meats, cheeses, tomatoes, lettuce, etc. However, because of the braided circle, it is much more attractive than any other of the same type sandwich. A beautiful way to serve a sandwich to a group.
Yield 1 braided ring, serves 12-18




  • 4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoon table salt
  • 3/4 cup buttermilk
  • 2 large eggs (room temperature)
  • 2 tablespoons vegetable oil
  • Cornmeal, for dusting pan (optional)
  • Egg wash: 1 egg plus 1 tablespoon milk (whisk together)
  • 1 tablespoon sesame or poppy seeds (optional, for topping)


  • In stand mixer bowl, add 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat buttermilk to 120-130°F. Add warm buttermilk and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough. Divide into three equal parts. On lightly floured surface, roll each third to a 24-inch rope. On greased cookie sheet lightly sprinkled with cornmeal, loosely braid ropes from center to ends. Shape into a circle; fasten ends by pinching dough together. Cover; let rise until indentation remains after touching.
  • Make egg wash: whisk together egg and milk. Gently brush over risen dough. Sprinkle with sesame or poppy seeds.
  • Preheat oven to 375°F.
  • Bake for 25 to 35 minutes until golden brown; cool on wire rack.

Assemble sandwich ring

  • Using a bread knife, slice ring in half crosswise to create a large sandwich. Spread bottom section with mayonnaise; arrange filling ingredients on top of mayonnaise. Spread top section with Dijon mustard; place on top of filling. Slice into serving portions.
  • Suggested Filling: mayonnaise, thinly sliced deli meats (ham, roast beef, prosciutto, salami), sliced cheeses (brick, mozzarella, Swiss), leaf lettuce, sliced tomatoes, sliced onion rings, sliced black olives, Dijon mustard.


Get Bread Machine Method here.
Photo by Fake Ginger.

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Review & Comments

Linda K Ladman | Reply

How long can you leave bread flour in the freezer? I have some that has been in there probably 3 years and is sealed in a plastic container with tight lid?

Red Star Yeast | Reply

Hi Linda – I would suggest asking the flour manufacturer for their recommendations.
Happy baking!

Nicole | Reply

If it didn’t rise that much the first rise should I just wait longer and see if it will with a little more time?

Red Star Yeast | Reply

Hi Nicole – Yes, give it a little more time. Rise times can vary depending on many factors. If you have additional questions or like us to help you troubleshoot, please contact us here:
Happy baking!

Debra | Reply

I’m using this dough recipe to make a sausage braid by rolling dough into three strips and stuffing them with sausage mixture, then braiding the three to make one braided loaf. I have made this before and had the recipe on hand but lost it. This dough seems to be the closest I’ve ever found. Can’t wait to try it.

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