Monster Finger Sandwiches

There are a few things that are musts in our house every Halloween season: the skeletons come out of their hiding places, spiderwebs hit the fire place bricks and monster sandwiches are on the menu. These are one of our favorite holiday menu items and I end up making them at least once, if not a couple of times. They are super yummy, look amazingly cool and they warm up well for lunch the next day.

Ingredients:

Bread Dough (You can use my homemade recipe HERE or get the frozen stuff)

12 slices deli turkey

12 slices provolone cheese

12 slices deli ham

12 slices cheddar cheese

mustard

2 Roma tomatoes, sliced thin

1/2 yellow pepper, sliced in thin strips

2 cups fresh spinach

Directions:

Make your bread dough - either by hand with the recipe above, use your favorite bread recipe, or if your short on time (or bread making just isn't your thing - I won't judge!) then thaw out and raise your frozen bread dough.

Once dough is ready to bake, divide into 6 equal parts per loaf. My recipe makes two loafs of bread, so we will be making 12 sandwiches if you are using it like I do. Make one sandwich at a time, or if you can get your family involved it's fun to do this in an assembly line fashion. Now, preheat your oven to 375 degrees.

Roll each dough section into a rectangle, approximately 6 inches wide and 8 inches tall. Spread a dollop of mustard onto dough and spread evenly around - your love of mustard will determine how much you put on here. 

On one side of your dough rectangle add your sandwich ingredients. I did three kinds of sandwiches:

1. three slices turkey, one slice provolone (cut into three strips)

2. three slices ham, one slice cheddar (again, cut into three strips)

3. the last one I made veggie w/ tomato slices, pepper strips and spinach.

Put on your sandwich what your family loves, it doesn't matter. Roast beef, ham, turkey, meat balls, veggies, cheese - skies the limit. Just don't put too much as you have to be able to close your sandwich.

Now, fold the half of the dough that doesn't have ingredients on it over the top of the all your sandwich stuffings. Pinch the dough to seal it (you don't want cheese bubbling out!) and roll your seam to the bottom of the sandwich. Shape into a "finger" shape. Using a sharp knife, score a fingernail and knuckles into the top of the sandwich. I then use a few drops of food coloring, diluted with a few drops of water, and brush this onto the fingernail.

Repeat with the rest of your dough sections.

Bake for 15 minutes, or until bread is golden brown and not doughy on the bottom any more. Allow to cool for a few minutes before serving, as the center can be quite hot at first.

Enjoy everyone's oohs, and ahhs!