Bundtwich

Prep 20 min Total 1 hr 50 min Servings 8

Forget about spending cash on subs in bulk from the sandwich shop. This crazy-good recipe makes feeding a crowd totally easy, but will also get you some serious oohs and aahs. We call it: the "Bundtwich." All of your favorite Italian sub ingredients (like smoked ham, salami, provolone and pesto mayo) get sandwiched between two French loaves baked in a bundt cake pan for a giant sandwich that’s ready to party!

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

Remove dough from both cans; do not unroll. Place in pan in a circle; pinch ends together to seal into 1 ring. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, 30 to 40 minutes.

Carefully cut bread in half horizontally; place halves on cutting board. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use.

Carefully cut bread in half horizontally; place halves on cutting board. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use.

When assembling the sandwich, be sure bottom side of bread is used for the top for the most decorative look.

To make this sandwich ahead, wrap it tightly with plastic wrap before cutting, and refrigerate up to 2 hours.

Prep 20 min Total 2 hr 10 min Ingredients 8 Servings 8

Our favorite flavor trio—chicken, bacon and ranch—is back again in this party-ready Bundtwich that easily feeds a crowd. From grad parties and tailgates to holiday potlucks, guests from grown-ups to kiddos will all agree that this recipe is a winner.

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.

With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on cutting board.

Use decorative side of bread ring for top of Bundtwich. In medium bowl, mix chicken and ranch dressing. Place lettuce on other side of bread ring. Top lettuce with chicken mixture, tomatoes, onion, bacon and cheese. Carefully replace decorative side of bread ring; lightly press. Cut into 8 wedges.

We used regular-cut bacon in this recipe. You can use thick-cut bacon, but it will probably be more difficult to cut through in this recipe. When you do cut the Bundtwich into servings, we recommend using a large, serrated knife.

You can use Gouda cheese in place of Cheddar cheese, if desired. Serve each slice with extra ranch dressing for dipping, if you’d like.

Save yourself some time! You can bake the dough for your Bundtwich up to 4 hours in advance so it’s ready to assemble for a quick meal.

After assembling, the uncut Bundtwich can be wrapped with plastic wrap and refrigerated up to 4 hours before serving.

Prep 50 min Total 2 hr 55 min Ingredients 9 Servings 8

Pillsbury™ French bread gets baked in a fluted tube cake pan and filled with caramelized sweet onions, roast beef, dried thyme and melty mozzarella for a crazy-good Bundtwich that tastes better than your favorite French dip from the deli.

Heat oven to 350°F. Line 15x10x1-inch pan with foil; set aside. Spray 12-cup fluted tube cake pan with cooking spray.

Remove dough from both cans; do not unroll. Roll outsides of dough in sesame seed. Place in pan in a circle; pinch ends together to seal into 1 ring. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.

In 12-inch nonstick skillet, melt butter over medium-high heat. Add onions, thyme and salt. Cook 10 to 15 minutes, stirring frequently, until starting to brown. Stir in 1/4 cup of the beef broth; continue to cook 3 to 5 minutes or until liquid is absorbed and onions are browned and tender. Remove onion mixture to small bowl. Add 1/2 cup of the broth and the roast beef to skillet. Heat to simmering over medium heat 3 to 5 minutes or until roast beef is heated through.

With serrated knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place top half of bread, cut side up, on foil-lined pan; top with half of the mozzarella slices, the roast beef, onion mixture and remaining mozzarella slices.

Bake 8 to 10 minutes or until cheese is melted; place remaining half of bread onto sandwich and continue baking 5 minutes.

Meanwhile, add remaining 2 cups broth to broth remaining in skillet. Heat over medium-high heat 2 to 3 minutes or until heated through. Transfer broth to serving dish. To serve, cut sandwich into 8 wedges; serve with heated broth.

Use Swiss or provolone cheese in place of mozzarella cheese, if desired. Bake your dough ahead of time so the Bundtwich is ready to assemble for a quick meal.

Serve this Bundtwich with a side of green salad or vegetables. Lining pan with foil before baking the assembled sandwich makes for easy cleanup.

Prep 15 min Total 2 hr 0 min Ingredients 7 Servings 8

If you love Monte Cristo sandwiches, prepare to have your mind blown! We just gave this classic the full Bundtwich treatment, so it’s easy to share the greatness of this famous sandwich with all of your closest friends and family. (Never had a Monte Cristo? The unique combination of turkey, ham, Swiss cheese and strawberry jam inside a buttery crescent sprinkled with powdered sugar is 100% worth trying—we promise!)

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 30 to 33 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, 40 to 50 minutes.

Line 18x13-inch pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally; place bread rings cut sides up on pan. Brush both sides of each ring with melted butter.

Use decorative side of bread ring for top of Bundtwich. Place 12 of the cheese slice halves evenly in decorative side of bread ring. Top with ham. Place remaining cheese slice halves, followed by jam and turkey, evenly in other side of bread ring. Bake 8 to 12 minutes or until cheese is melted and rings are hot.

Bake your dough up to 4 hours ahead of time so the Bundtwich is ready to assemble for a quick meal!

Use a fine mesh sieve to sprinkle the powdered sugar on the finished Bundtwich. Black forest ham and Virginia ham are some of the best deli hams available.

We did not hollow out the bread in this Bundtwich because the crescent dough’s sweet flavor is key to this sandwich.

Be sure to pinch the crescents together completely so that they bake together in the pan.

We used strawberry jam in this recipe, but feel free to experiment with other jam flavors as you’d like!

Prep 25 min Total 1 hr 45 min Ingredients 8 Servings 8

Forget breakfast casseroles, and make this showstopping sandwich the star of the menu at your next brunch party. The presentation of this bundtwich is seriously impressive-looking, but it’s practical too! Instead of making individual sandwiches for each of your guests, take it easy and make one crowd-sized sandwich that can be sliced into portions. And it tastes amazing, too! We start by baking French bread with everything bagel seasoning; then we fill it with cheesy eggs, crispy bacon, cream cheese spread and fresh spinach. It’s crazy awesome, and we guarantee you’ve never made anything like it before.

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Add half of the seasoning blend to rimmed baking pan or shallow dish.

Remove dough from one can; do not unroll. Roll outside of dough (except for the ends) in seasoning blend; place on one side of cake pan. Repeat for remaining seasoning and can of dough, placing dough on other side of cake pan. Pinch both ends of dough firmly together to seal into 1 ring.

Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack to cool completely, about 30 minutes. With serrated bread knife, carefully slice bread in half horizontally; place halves on cutting board. Pinch or tear bread from top and bottom halves, leaving about 1/2-inch shell; discard or save bread pieces for another use.

In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour eggs into skillet. Cook until firm but still moist, stirring occasionally from outside edge to center, allowing uncooked egg to flow to bottom of skillet. Top eggs with Cheddar cheese. Remove from heat; cover skillet to melt cheese.

Carefully spread cream cheese on cut sides of top and bottom of bread rings. Place bacon on top ring; press lightly into cream cheese. Place spinach on bottom ring; top evenly with egg and cheese. Carefully replace top bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve.

Everything bagel seasoning can be purchased in a jar. However, it’s also easy to make at home! Mix 4 teaspoons each of dried chopped onion, dried minced garlic, poppy seed and sesame seed with 2 tablespoons kosher salt. Any leftover seasoning mix can be stored covered in small jar or resealable food-storage plastic bag to be used on everything from scrambled eggs to cooked vegetables.

Precooked, packaged bacon can be found next to the deli meats in the refrigerated section of the grocery store. Precooked bacon is convenient in this recipe because it eliminates the mess of having to cook your own bacon. However, you can cook your own if you’d like, or use leftover cooked bacon.

For a plain-bagel version of this breakfast sandwich, omit the seasoning blend coating.