First of all, let me apologize for my pictures…my darling angels seemed to have dropped my camera and when that happened, my lens bit the dust. 🙁 It also broke off my battery door! So you’ll have to excuse my poor excuse for pictures…now on to the recipe!
When I was in elementary school, everyone…and I mean EVERYONE loved Stromboli Sandwich day! I didn’t have a single friend (or really anyone I knew) that didn’t love Stromboli. As I got older, I looked back on that school lunch with happy memories. I must have talked about it more than once because my sweet niece (who is now 17) attended the same school that I did called me up and asked me if I’d eat lunch with her on Stromboli Day. I have to say, I was pretty excited! I hadn’t had it in about 10 years and it was just as good as I had remembered!
Years after that a friend of mine posted a recipe that she’d gotten from another friend for ham and swiss stromboli. I was so excited to try it! It was definitely yummy, but my oldest (and only solid food eating child at the time) wasn’t crazy about the swiss cheese. So I figured I’d go back to my roots and use medium cheddar cheese. It’s a HUGE family hit for us, and there is never even a bite leftover!
Ham and Cheese Stromboli Sandwich
(recipe and photos by Paula with The REAL Housewives of Riverton)
For the bread I use my breadmaker French Bread recipe, you can also use a premade french bread dough.
12 slices deli ham
1 to 1 1/2 cups shredded medium cheddar cheese
1 egg white and 1 tsp of water for egg wash (optional)
Preheat your oven to 350°F. Then you are going to want to roll your dough out about 1/4″ thick rectangle…maybe even a touch thinner. After that, sprinkle half your cheese, you are going to want to leave a 1/2 inch border. Next, lay out your ham slices out on top of the cheese, after that sprinkle the rest of the cheese. Now fold in the two short sides of your dough. Then roll up your dough lengthwise. Using wet fingertips, pinch together the seam to seal the dough. Sprinkle some cornmeal on a baking sheet or stone and lay the roll, seam side down on the baking sheet. Make several shallow slices on top of your roll. Cover with a dish towel and let rise for 10-15 minutes. If you wish, mix together the egg white and water and brush on top of your roll, this step is not necessary, but will give the top of your roll a nice, toasty brown color. Bake for 30-35 minutes. You want to make sure the bread inside the roll is totally baked, so the top and bottom of your roll should be a nice, golden brown. After you remove it from the oven, let it sit for just a few minutes before slicing. I always slice at a diagonal because I think it looks prettier.
This recipe is super simple and is sure to be a crowd pleaser! I hope you enjoy!