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Baked Club Sandwiches is one of those recipes that I use as a go to for entertaining or when I want something easy during the week. This recipe comes together easily and is always a hit with adults and kids alike! As Football season is quickly approaching, be sure to add this one to your football party viewing menu!

We start with a raw loaf of french bread that you can purchase in the refrigerated section at the store near the biscuits. The hardest part of this recipe is honestly unrolling the french bread roll after you remove it from the packaging. The trick is to look for the seam which will continue around the roll and then gently peel it back and start to roll. If you get any tears, simply push back together or you can take from the outer edges, pull the dough off, and replace where the tear occurred.

Then begin layering your meat. I normally like to do my roast beef first, turkey, then ham. Top with the sharp cheddar cheese and bacon.

Once you finish adding the meats, cheese, and bacon, then you start at one side and tightly roll all the way across until the entire sandwich is rolled. Cut 3 or 4 slits on the top and bake in the oven at 350˚ for 25 minutes. Remove and make your slices for the sandwiches and lay each piece flat. Return to the oven for 5 more minutes. These are great served with Ranch Dressing for dipping! These reheat well using the toaster oven.

Baked Club Sandwiches

6 slices of pre-cooked bacon
1  11oz can crusty french loaf
1 cup sharp cheddar cheese (I prefer 1/2 cup of sharp and 1/2 cup of mild cheddar)
5 slices of thinly sliced roast beef (1/3 pound)
5 slices of thinly sliced turkey (1/3 pound)
5 slices of thinly sliced ham (1/3 pound)

1. Preheat oven to 350˚

2. Spray cookie sheet with non-stick cooking spray.

3. Unroll the dough carefully.

4. Layer the meats and finish with cheese and bacon.

5. Roll up tight and make a few slits on the top.

6. Bake for 25 minutes. Remove from oven and make your sandwich slices. Place all pieces laying down on the tray and return to the oven for 5 more minutes to cook the dough through.

7. Serve with Ranch for dipping!

**Adapted from the recipe at Plain Chicken