Ingredients
- 2 loaves frozen white bread dough, thawed
- 4 tablespoons cream cheese, onion and chives divided
- 8 ounces cheese, sliced Provolone cheese (10 slices)
- 1 pound sliced deli ham
- 1 egg white + water
Nutrition Information
Serving size:
Calories: 360
Carbohydrate: 41g (14%)
Protein: 21g (42%)
Total Fat: 12g (18%)
Saturated Fat: 6g (30%)
Trans Fat: 0g
Cholesterol: 40mg (13%)
Sodium: 1160mg (48%)
Dietary Fiber: 2g (8%)
Calcium: 20%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 400º F.
Dust counter with flour and roll one loaf of bread dough into a large rectangle (15"x12").
Spread 2 tablespoons of cream cheese down center of dough.
Lay 5 cheese slices on top of the cream cheese.
Layer 1/2 pound of ham evenly over cheese, down the middle of the bread dough.
Cut 4 slices into the dough, angling upwards on both sides of ham. Tuck bottom of the dough up, and then criss-cross dough over top of the ham and cheese until you have reached the top, then tuck bread dough in at the top. Place sandwich on a parchment lined baking sheet. (If you do not have parchment paper then make sure you grease your pan before baking.)
Repeat these 5 steps to make second Baked Ham and Cheese Sandwich.
Whisk together the egg white and water and brush tops of sandwiches with egg wash. Place in preheated 400º oven and bake for 20 minutes.
Remove and allow to cool for 5 minutes before cutting. Serve with a side of Buttermilk Ranch Dressing for dipping.
NOTE: If you are baking this sandwich ahead of time to pack in lunches, move sandwich to a cooling rack to allow sandwich to completely cool without getting soggy on the bottom.
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