No more boring, flat sandwiches! These Soup Can Sandwiches stand upright and everything stays in when you bite into them. Great for kids or a crowd!
Soup Can Sandwiches
What’s NOT to love about these cylindrical sandwiches? You can eat them without all the contents spilling out the back, they stand upright on your plate, you can eat them with one hand, and they just look cool. Guests will be impressed and kids will love them!
I got this idea from eating at one of my favorite sandwich places in Washington called Staggering Ox. I thought the cylindrical bread was such a fun idea and I just had to duplicate it! This particular recipe that I am sharing with you today is a variation of my favorite sandwich on their menu. My favorite part is the Creamy Basil Dressing (which I shared with you a couple weeks ago).
Methods Behind the Goodness
There are so many ways you can prepare these sandwiches. My favorite way is to cut up all the ingredients, put them in a large bowl with some dressing, and toss it all together before adding it to the middle of your sandwich. Another way is to spread the dressing around the inside of the cylinder and then stuff the other ingredients in.
If you want to make a hot sandwich, make a vertical cut down the middle (top to bottom) to make two halves, THEN hollow out the centers to make 2 “boats”. Put a little meat and cheese in each “boat” and melt in the oven for a few minutes. Add your toppings and then put the two halves back together (it should look like a cylinder again but it won’t stand upright). Delicious! You can do anything from chicken salad sandwiches to meatball sandwiches to just a plain ol’ ham & cheese. As noted in the recipe below, if you aren’t going to eat the sandwich right away or if you are making them for lunchboxes, line with cheese first. Make sure you get good coverage all over the inside and especially the bottom so the bread doesn’t get soggy. ALSO, be sure to serve the dressing on the side (you don’t want the lettuce to get soggy either).
What Cans Should I Use?
For the soup cans, you will want to get the “family-size”(26 oz.) soup cans and empty out the contents (feel free to serve the soup with your sandwiches!) You can make “kid-sized” soup can sandwiches by using a regular 10.5oz. soup can or even a little fruit can. Use a small tomato paste can (the small and skinny one) to make appetizers for a party (it looks so fancy when you have a bunch of them standing up on a tray.. way better than little, flat sandwich squares). The possibilities are ENDLESS! Go nuts!
Soup Can Sandwiches
- Soup cans
- 1 loaf Rhodes frozen bread dough not the rolls, the actual bread loaf
- 1 avocado peeled, pitted, and mashed
- 2 slices provolone cheese
- 2 slices Swiss cheese
- 1/2 lb. sliced deli turkey cut or torn into smaller pieces
- 1/2 c. pineapple tidbits
- 1/2 c. sliced red or green bell pepper optional
- 1/3 c. olives sliced
- 1-2 c. lettuce coarsely chopped
- 1/3 c. Creamy Basil Dressing click here
- Thaw dough according to package directions (of course you can use homemade bread dough.. I am just lazy when it comes to sandwiches). Slice loaf into 3 equal sections and knead into balls. Rinse out soup cans (3) and spray with cooking spray. Place a dough ball in each soup can (it should take up about ⅓ – ½ of the can), cover with a kitchen cloth and let rise until bread starts to come out over the top of the can.
- Preheat oven to 350-degrees. Place the cans on a baking sheet and bake for appx. 15-20 minutes or until the top of the bread becomes golden brown. Adjust baking times if you are using different-sized cans. Remove from oven and remove bread from cans. If the bread seems too doughy, place back on the baking sheet (not in the can) and bake another few minutes.
- When bread has cooled a little, slice the “dome” off the top and hollow out the bread using your hand or a spoon. Don’t hollow it out too much because you don’t want the sides to get too thin. If you need to, just hollow out a little bit and press the bread outward toward the sides to make the sides more sturdy.
- Spread mashed avocado around the inside of each bread cylinder** and line with sliced cheeses. Combine remaining ingredients in a large bowl and toss to coat evenly with dressing. Fill each bread cylinder with the mixture– pressing the mixture down a little bit to get a nice filling.
- **If you aren’t going to eat the sandwich right away or if you are making them for lunchboxes, line with cheese first. Make sure you get good coverage all over the inside and especially the bottom so the bread doesn’t get soggy. ALSO, be sure to serve the dressing on the side (you don’t want the lettuce to get soggy either).