4x Decker Hawaiian Loaf Sandwich Recipes

BAKED HAWAIIAN SANDWICHES

Steps:

• Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
• Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
• Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
• Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

FOUR-FLAVOR DINER SANDWICH-DILLA

Steps:

• Position an oven rack in the upper third of the oven and preheat to 475 degrees F.
• Heat 2 teaspoons of the oil in a medium cast-iron skillet over medium-high heat. Add the onions and cook until softened, 3 to 5 minutes. Add the ground beef, season with 1/2 teaspoon salt and a pinch of black pepper and cook, breaking up the meat, until browned, 5 to 7 minutes. Drain off the fat and transfer the meat mixture to a medium bowl. Stir in the ketchup, mayonnaise and mustard.
• Wipe the skillet clean, add the remaining 2 teaspoons oil and heat over medium-high heat. Sprinkle the pork chop liberally with salt and pepper. When the oil starts to shimmer, add the pork and cook until browned on both sides and just cooked through, 3 to 4 minutes per side. Rest for 5 minutes, then slice very thinly against the grain.
• Line a sheet pan with parchment and rub with 1 tablespoon of the butter. Arrange 8 of the tortillas on top of the parchment, overlapping as needed. There should be a 3- to 4-inch overhang of tortillas on all sides. Position the sheet pan so one of the long edges is facing you.
• To make the patty melt: In the top left quadrant of the tortillas, arrange half the American cheese, then top with the meat mixture and remaining American cheese.
• To make the happy waitress (bacon tomato grilled cheese): Reserve 1/2 cup of the Cheddar and 1 strip of bacon for topping. In the top right quadrant, sprinkle half of the remaining Cheddar on the tortilla base, then top with the remaining 4 strips of bacon, the sliced tomato and remaining Cheddar.
• To make the Cuban: Reserve 1/2 cup of the Swiss cheese from one of the packages for topping. In the bottom left quadrant, sprinkle half of the remaining Swiss from the first package on the tortilla base, then top with the ham, sliced pork, pickle slices, a drizzle of mustard and the remaining Swiss cheese from the first package.
• To make the Reuben: In the bottom right quadrant, sprinkle half of the second package of Swiss cheese on the tortilla base, then top with the corned beef, sauerkraut, a drizzle of Russian dressing and the remaining Swiss cheese.
• Put the last tortilla in the center and fold the edges of the bottom tortillas up and over to create a closed package. Brush the top of the tortillas with 1 tablespoon of the butter. Place a piece of parchment over top, then place a sheet pan and heavy skillet on top of the parchment to weigh the sandwich down.
• Bake for 10 minutes. Remove the heavy skillet, top sheet pan and piece of parchment. Brush the top with the remaining tablespoon of butter and sprinkle each quadrant with the appropriate topping: for the patty melt (top left), sprinkle with the sesame seeds; for the happy waitress (top right), sprinkle with the 1/2 cup reserved Cheddar and crumbled remaining bacon strip; for the Cuban (bottom left), sprinkle with the 1/2 cup reserved Swiss cheese; and for the Reuben (bottom right), sprinkle with the caraway seeds. Return to the oven and bake until browned, 5 to 7 minutes more. Slide off the pan onto a cutting board. Cool 5 minutes before slicing and serving.

PARTY SANDWICH LOAF

Steps:

• In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
• Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
• In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.

HAWAIIAN BREAD II

Steps:

• In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
• Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

HAWAIIAN DELI SANDWICHES

Steps:

• Leaving the rolls attached, cut in half horizontally; remove top. Spread ranch dressing over cut side of top; spread mustard over cut side of bottom. Layer with ham, salami and turkey; replace top. Cut into four sandwiches.

HAWAIIAN SANDWICH

Steps:

• 1. Place loaf of Hawaiian Bread in the freezer for a few minutes before assembling sandwich. This makes for easier slicing crosswise of the bread. Mix softened cream cheese, ranch dressing mix, minced onions and minced chives together. Slice bread into 3rds crosswise. Spread some of the cream cheese mixture on the bottom layer. Place a few of the sliced olives on the cream cheese and layer as much ham as you want on that layer. Place middle layer of bread on top of ham and repeat with the cream cheese mixture, olives, and ham. If you have any cream cheese mixture left, you can spread on cut side of top layer of the bread and place top on sandwich. Place sandwich in an air tight container and refrigerate for several hours. I put the sandwich back in the foil pan and placed it back in the bag and placed in refrigerator.
• 2. NOTE: You can use deli turkey, deli roast beef, deli ham or combine the meats if you want. Before serving, you can add sliced tomatoes, shredded lettuce, whatever you want. This is great served with salsa and chips.