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Best-Ever Bundtwich

(1 Votes)
Best-Ever Bundtwich
SERVES
4
SERVING SIZE
2 wedges
COOK TIME
30 Min

Oh boy! We bet you've never had a sandwich like this! Not only is it fully loaded with everything from deli meats and cheese to coleslaw and french fries, but it's also got a pretty unique shape. The bread for our Best-Ever Bundtwich is baked inside of a Bundt pan, which gives this giant sandwich a really fun look! Bring this one to the next potluck if you really want to impress!

What You'll Need:
  • 2 cans refrigerated crusty French bread
  • 3 tablespoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded coleslaw
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/3 pound thinly sliced deli turkey
  • 1/3 pound thinly sliced deli sweet baked ham
  • 6 slices provolone cheese
  • 2 cups cooked thin-cut french fries
  • 1 tomato, thinly sliced
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray.
  2. Remove dough from both cans; do not unroll. Place dough in pan, in a circle, pinching ends together to make 1 ring. Bake 30 to 35 minutes or until golden brown. Let cool 5 minutes, then remove from pan and let cool completely. Slice bread in half horizontally.
  3. In a medium bowl, whisk oil, vinegar, salt, and pepper, then stir in coleslaw until evenly coated; set aside.
  4. In a small bowl, combine mayonnaise and garlic; mix well. Evenly spread mixture on cut sides of bread. Layer bottom of bread ring evenly with turkey, ham, cheese, warm french fries, coleslaw and tomato. Place top bread ring over tomatoes. Cut into 8 wedges.
Notes

Looking for another unique Bundt pan recipe? Check out our Macaroni Mold and Pizza Bundt

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I've made a similar sandwich, but instead of mixing mayo and raw, minced garlic together, I roast a head of garlic and spread it on the bread. No mayo needed and it takes away the harsh taste of raw garlic. For those who want mayo, stir the roasted garlic into it. Yum!

There used to be an Italian deli downtown from where I live, who catered lunch to many of the office buildings. Rather than doing the long 6 foot or 3 foot subs, theirs were more like this and they were a big hit. I always wondered how they made them like that, and this is probably how! I probably would skip the fries and serve it with a bag of healthier deli style chips. This would be a perfect no fuss lunch to bring to the park or the beach!

This has to be the most unique use for a Bundt pan ever! I love it. I can't believe you bake the bread in the Bundt pan in that shape. What fun toppings! French fries?! We like to make something different every Sunday during football season, like our own private tail-gating party. I'll for sure be making this fun sandwich.

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