Italian Bundtwich

Name: Italian Bundtwich
Prep time: 20 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Italian
Ingredients: 2 cans (11 oz each) Pillsbury™ refrigerated French bread; 1/2 cup mayonnaise; 1 tablespoon refrigerated basil pesto; 10 oz deli sliced smoked ham; 4 oz deli sliced salami; 6 slices (3/4 oz each) provolone cheese; 2 medium tomatoes, cut in 1/4-inch slices; 1 1/2 cups shredded romaine lettuce

7 Ratings

6 Reviews

Kitchen Tested

Prep 20 min
Total 1 hr 50 min
Ingredients 8
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!

By Pillsbury Kitchens

Updated January 31, 2019

Ingredients

2 cans (11 oz each) Pillsbury™ refrigerated French bread
1/2 cup mayonnaise
1 tablespoon refrigerated basil pesto
10 oz deli sliced smoked ham
4 oz deli sliced salami
6 slices (3/4 oz each) provolone cheese
2 medium tomatoes, cut in 1/4-inch slices
1 1/2 cups shredded romaine lettuce

Steps

1

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2

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.
3

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.
4

In small bowl, stir mayonnaise and pesto until well mixed. Spread mayonnaise mixture on cut sides of top and bottom of bread rings. Note that bottom of bread ring is more decorative, so use it for top of Bundtwich. Fill bread ring with ham, salami, cheese, tomatoes and lettuce. Cut into 8 wedges.

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 410

Calories from Fat: 210

Total Fat: 23g; 35%

Saturated Fat: 7g; 33%

Trans Fat: 0g

Cholesterol: 50mg; 17%

Sodium: 1190mg; 50%

Potassium: 280mg; 8%

Total Carbohydrate: 31g; 10%

Dietary Fiber: 1g; 5%

Sugars: 4g

Protein: 19g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;