Christmas Wreath Sandwiches

I sometimes make these for eating at home on Christmas Eve, but I mostly made them for taking to holiday work parties, church, and other potluck holiday parties.   It looks really fabulous if you alternate the layers of rolled meats with folded meats!   However, you can make it as simple or as decorative as you’d like on the inside, because all eyes will be on the outside!

Tam’s Christmas Party Wreath Dagwood Sandwiches

For Christmas potlucks and parties. 

1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 teaspoon salt
2 tablespoons canola oil
3-3/4 cups all-purpose flour (plus extra for flouring the kneading surface)
3 to 3-1/4 cups wheat flour
2 cups frozen chopped spinach, thawed and pureed in food processor, drained well
grape tomatoes
2 large yellow or orange bell peppers, sliced to form slivers
1/4 cup finely diced onion
a pinch of salt
green olives stuffed with pimento, well drained (optional)
spray oil or 1 Tablespoon olive oil

Preheat skillet with spray oil or olive oil then saute (to sweat out the excess moisture) onions and bell pepper with a pinch of salt until tender. Drain very well to remove excess moisture.

Grease two tube pans. Place small whole grape tomatoes and slivers of yellow bell peppers on the bottom spaced apart which will form the decorations on the outside of the wreath. You may add green olives if desired also and arranging so pimento stuffed inside it faces the bottom of the pans. Set aside.

Puree thawed chopped spinach in a food processor. Allow to drain in a colander then roll up in a lint free towel and wring to remove excess moisture.

In a large bowl, dissolve yeast and sugar in warm water. Allow to sit until yeast activates and becomes frothy.

Add the oil and 3 cups all purpose flour. Beat until smooth. Add spinach puree and onion and stir to combine well.

Stir in the remaining all purpose flour, then add the salt and add 1/2 cup at a time of wheat flour, to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Note: If desired, may knead right inside the bowl rather than mess up the counter top or use a stand mixer with the dough hook attachment .

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a ring shaped loaf to fit tube pans. Place in the two greased tube pans carefully so as not to disturb decorative arrangement. Cover and let rise until doubled, about 30-45 minutes.

Bake at 375° for 25 -45 minutes (depending upon altitude and individual oven variations) or until golden brown and bread sounds hollow when tapped or when the bread has an internal temperature of 200 to 210 F degrees when a quick/instant read thermometer tip is inserted into the center.

Remove from pans to wire racks to cool with decorative veggie side facing up. Be cautious since tomato juices may run and will be very hot.

Optional:

If desired, when fresh out of the oven and still very hot, brush tops lightly with melted butter or olive oil, sprinkle with finely minced fresh herbs and seasonings, and sprinkle shredded fresh or dried granulated Parmesan or Romano cheese on top. Recommend fresh parsley, basil, and oregano with onion powder, garlic powder, ground black pepper, and a decorative dusting of paprika.

Yield: 2 wreath loaves

 

Sample for Sandwich Filling Combo:

Lettuce
very thinly sliced tomatoes
Black Olives, sliced
thin slices of ham
thin slices of turkey
thin slices of corned beef
Swiss cheese slices
Cheddar cheese slices
Gouda cheese slices
Honey Dijon mustard
Vinaigrette dressing

When fully cooled, slice wreaths in half to create two sandwich halves, spread Honey Dijon mustard on the cut sides of both, and on bottom slice begin to layer on the sandwich fillings as follows before putting on the top slice:

Lettuce
Vinaigrette dressing (just a sprinkling)
Black olives
Tomatoes
Ham
Cheddar
Lettuce
Vinaigrette dressing (just a sprinkling)
Black olives
Tomatoes
Turkey
Swiss
Lettuce
Vinaigrette dressing (just a sprinkling)
Black olives
Tomatoes
Corned beef
Gouda

You can choose your own sandwich fillings, including condiments, and make both wreaths with the same or completely different fillings. The above (while one of my most favorite combinations) is just an example.

 

TIPS:

Be sure to slice tomatoes very thinly sliced to prevent sliding.

Thin slices of meats folded in half gives the best look for presentation with the least amount of fuss.

For an even better appearance the meats can be tightly rolled into tube shapes and placed so the rolled end faces out — with the seam facing down to help keep them from unrolling — although you will probably still need a helper to lend a hand to keep them from unraveling until tightly packed side by side. If doing alone, make your meat rolls and cram into a pan then you can place them on the sandwich with one hand while leaving the other hand free to keep them from unraveling. I just toothpick the first one in place then use my free hand to hold a few at a time in place until done. You could toothpick them all if easier for you — just be sure every toothpick is removed once they are all in place.

If desired, tomatoes can be sprinkled with Italian seasonings and herbs and drizzled with vinaigrette or simply use an Italian seasoned vinaigrette before placing on sandwich eliminating the need for sprinkling vinaigrette between the lettuce and tomato layers.

MOST IMPORTANT: Avoid using too much vinaigrette or being too heavy handed with the condiments which can cause a soggy sandwich and may be an unpleasant quantity to others.

Place wreaths on serving platters. If not serving right away, cover well with plastic cling wrap or store in an airtight container and refrigerate until actually ready to serve. Provide a bread knife so each may slice their own individual portions or pre-slice while carefully preserving the shape if desired before serving.

To make a homemade Italian Seasoning Blend and which also serves as a dry mix for making an Italian Vinaigrette:

 

About Seasonings and Seasoning Blends