EspañolThis cute Halloween Monster Sandwich requires minimum effort on your part while still allowing you to enjoy the taste and aroma of freshly baked bread. No mixing, no kneading, no messy prep. Learn how to make it with our step-by-step recipe. Let’s go!
Post sponsored by Bridgford
An Easy Halloween Recipe
When it comes to Halloween foods for kids, including kids at heart, I always go for something easy to prepare, something that’s yummy and fun. That’s how this recipe was born.
On Halloween, I don’t want to spend hours in the kitchen, it’s a day for family fun, and I bet you’re the same. As for me, my kids always wanted to go trick or treating as soon as possible, and I always want to feed them a nutritious meal before taking them to the streets.
Enter the Halloween Monster sandwich. I do love the mouthwatering smell of freshly baked bread, and thanks to Bridgford, I can have both the no-fuss easy Halloween meal I want, and the freshly baked bread.
It’s as easy as 1,2,3; defrost the dough, let it rise, and bake it. Most of the time involved in this recipe you don’t have to do anything but wait for the dough to do its thing; it will be working on its own while you’re playing. The result is a loaf of bread that is soft and tastes as if you prepared it from scratch.
A Monster Sandwich for Kids and Kids at Heart
Creating this monster sandwich is both fun and easier than you might think. It’s cute, soft and tasty, but most of all, versatile. You can make it as simple or as fancy as you like. Let your creativity loose!
This is what you will need.
Ingredients and Variations
Bridgford Frozen Ready-Dough® – You will need 1 (1 lb) loaf to feed 5-6 people, but if you want leftovers or to have an even longer, slithering monster, you can double the recipe.
Deli meats – Choose your favorites. I like the combo of ham and turkey. But you can also use bacon or chicken.
Cheese slices – We love sharp cheddar and pepper Jack cheeses, which also give a color contrast to the sandwich. Mozzarella and Monterrey Jack are also great.
Greens – I like how curly the green leaf lettuce is, but you can also use romaine, iceberg, or butter lettuce. Spinach is also another good option.
Condiments – For this sandwich, I’m using the classic mayo and mustard combo.
Other fixings – I love making sandwiches with lots of goodies inside. For this recipe, I’m adding avocado, tomato, and pickles.
Olives – We will use them to form the Monster’s eyes. I’m using black olives but you can use any other kind and color you like. You can even use cherry tomatoes if you want to give them a different look.
Make it spicier – For the pepper lovers out there, and I know you’re out there, add a few slices of pickled jalapeños.
Make it vegetarian – Skip the deli meat and add different cheeses and raw or roasted veggies.
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About the Bread
The Bridgford Frozen Ready-Dough® bag comes with 3 (1lb) loaves. For this recipe, you will use one, but you will have plenty in case you want to double or triple the recipe.
I like having a bag in my freezer for those days when I want fresh bread but I don’t have a lot of time, like on Halloween!
I love that Bridgford loaves are non-GMO, vegetarian, and have no preservatives. Give them a try. You can find them close to you with this locator. And get your Bridgford coupons here.
More Recipes with Bridgford Products
- Macadamia Bacon Chicken Salad with Dates Sandwiches
- Vegetarian Chorizo Cheese Braid
- Chicken Enchilada Pinwheels
Now, let’s make it!
How to Make a Halloween Monster Sandwich
5 portions
Ingredients
For the Bread
- 1 (1lb) loaf Bridgford Frozen Ready-Dough®
- 1 ½ teaspoons olive oil
- 1 egg yolk
- Black and white sesame seeds (optional)
For the Filling
- 1 Green leaf lettuce
- 1 large tomato
- 1 large avocado
- 2 Tablespoons mayonnaise
- 1 Tablespoon yellow mustard
- 4 oz sliced turkey
- 4 oz sliced deli ham
- 2 slices cheddar cheese
- 3 slices pepper jack cheese
- 10-12 bread & butter pickle chips
For the Eyes
- 2 toothpicks
- 2 black olives
- Pickle chips (mentioned above)
Utensils
- 1 8 ½ x 4 ½ inch bread loaf pan (21.59cm x 11.43 cm)
- Pastry brush
- Plastic wrap
- Baking sheet 11 ½ x 16 ½ inches (29 x 42 cm)
- Parchment paper or silicone baking mat
- Kitchen towels
- Kitchen shears
- Cutting board
- Knife
- Bread knife
Process
Important note: You need to defrost the dough in advance—the easiest way to do it is overnight on October 30th. However, if today is Halloween and you are just reading this, the bag gives microwave thawing and quick-rise instructions to speed up the process.
Thaw the Dough
Oil the loaf pan. Take one of the three frozen dough logs from the freezer and place it bottom side up in it. Brush the loaf with more olive oil or spray with cooking spray.
Cover with plastic wrap and place in the refrigerator overnight.
Let the Dough Rise
Take the dough out of the fridge (approx 5 hours before you plan on serving it) and let it rise in a warm place (up to but not over 110 degrees F), away from drafts, until the dough is 1 inch taller than the pan, approximately 3 hours.
I usually raise the dough in my oven. First, I turn my oven to the lowest setting for a few minutes, then I turn it off and check to be sure that the temperature is 100 degrees F (37 degrees C) or below; I usually use an infrared thermometer. Finally, I place the dough inside and close the door.
Important note: the weather affects the rising of any dough. If it’s cold or rainy, it may take 30-60 minutes more. If the day is sunny and warm, it may take less time. Take this into consideration.
Shape and Bake the Dough
Line the baking sheet with parchment paper or cover with a silicone baking mat. Set aside
Transfer the dough to a clean surface and roll it until you get an 18-inch-long log. Lift it and place it on the baking sheet while creating your favorite slithery shape.
The dough will feel soft and flexible. Don’t be afraid to move it or pull it to get the exact shape you want as you create your monster.
At the end of the day, you are baking a sandwich monster, so the more crooked the shape, the better.
Flatten one of the ends a little to form the head of your monster. Cover with a kitchen towel and let it rest until the oven is ready.
Preheat the oven to 375 degrees F (190 degrees C).
Mix the egg yolk with 1-2 teaspoons (5-10 ml) of water until well combined. Before placing the dough in the oven, brush it with the egg wash.
Sprinkle the sesame seeds on top and, with the kitchen shears, make small cuts around the monster's body to create the texture, starting from the head down. This is optional; you can opt for a smooth body instead. But I think it looks cool.
Bake for 20-25 minutes or until golden brown. Take it out of the oven and let it cool down for 30 minutes.
Filling the Halloween Monster Sandwich
While it cools down, prepare the filling: Wash 1-2 leaves of lettuce, and thinly slice the tomato and avocado. Gather the rest of the condiments, the pickle chips, and the olives.
With the bread knife, cut the Monster bread in half horizontally. Spread the mayo on one half and the mustard on the other.
Add the layers of lettuce, tomato, turkey meat, ham meat, 4 slices of cheese, avocado and pickles.
Creating the Eyes and the Teeth
Take the Pepper Jack slice and make triangular cuts with a knife to create the teeth.
Choose two big pickle chips, dab them dry with a paper towel and cut a small circle in the center. Insert a black olive into each chip and a toothpick to hold the pickle and olive pairs together.
Place the teeth in the Monster's mouth and insert the eyes on the head.
Serve with fruit and other veggies.
Happy Halloween!
Print the Halloween Monster Sandwich Recipe
Halloween Monster Sandwich
Ingredients
For the Bread
- 1 1lb loaf Bridgford Frozen Ready-Dough®
- 1 ½ teaspoons olive oil
- 1 egg yolk
- Black and white sesame seeds optional
For the Filling
- 1 Green leaf lettuce
- 1 large tomato
- 1 large avocado
- 2 Tablespoons mayonnaise
- 1 Tablespoon yellow mustard
- 4 oz sliced turkey
- 4 oz sliced deli ham
- 2 slices cheddar cheese
- 3 slices pepper jack cheese
- 10-12 bread & butter pickle chips
For the Eyes
- 2 toothpicks
- 2 black olives
- Pickle chips mentioned above
Utensilios
- 1 8 ½ x 4 ½ inch bread loaf pan (21.59cm x 11.43 cm)
- Pastry brush
- Plastic wrap
- Baking sheet 11 ½ x 16 ½ inches (29 x 42 cm)
- Parchment paper or silicone baking mat
- Kitchen towels
- Kitchen shears
- Bread knife
Instructions
Thaw the Dough
- Oil the loaf pan. Take one of the three frozen dough logs from the freezer and place it bottom side up in it. Brush the loaf with more olive oil or spray with cooking spray. Cover with plastic wrap and place in the refrigerator overnight.
Let the Dough Rise
- Take the dough out of the fridge (approx 5 hours before you plan on serving it) and let it rise in a warm place (up to but not over 110 degrees F), away from drafts, until the dough is 1 inch taller than the pan, approximately 3 hours.
- I usually raise the dough in my oven. First, I turn my oven to the lowest setting for a few minutes, then I turn it off and check to be sure that the temperature is 100 degrees F (37 degrees C) or below; I usually use an infrared thermometer. Finally, I place the dough inside and close the door.
Shape and Bake the Dough
- Line the baking sheet with parchment paper or cover with a silicone baking mat. Set aside. Transfer the dough to a clean surface and roll it until you get an 18-inch-long log. Lift it and place it on the baking sheet while creating your favorite slithery shape.
- The dough will feel soft and flexible. Don’t be afraid to move it or pull it to get the exact shape you want as you create your monster. At the end of the day, you are baking a sandwich monster, so the more crooked the shape, the better.
- Flatten one of the ends a little to form the head of your monster. Cover with a kitchen towel and let it rest until the oven is ready.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix the egg yolk with 1-2 teaspoons (5-10 ml) of water until well combined. Before placing the dough in the oven, brush it with the egg wash. Sprinkle the sesame seeds on top and, with the kitchen shears, make small cuts around the monster’s body to create the texture, starting from the head down. This is optional; you can opt for a smooth body instead. But I think it looks cool.
- Bake for 20-25 minutes or until golden brown. Take it out of the oven and let it cool down for 30 minutes.
Filling the Halloween Monster Sandwich
- While it cools down, prepare the filling: Wash 1-2 leaves of lettuce, and thinly slice the tomato and avocado. Gather the rest of the condiments, the pickle chips, and the olives.
- With the bread knife, cut the Monster bread in half horizontally. Spread the mayo on one half and the mustard on the other. Add the layers of lettuce, tomato, turkey meat, ham meat, 4 slices of cheese, avocado and pickles.
Creating the Eyes and the Teeth
- Choose two big pickle chips, dab them dry with a paper towel and cut a small circle in the center. Insert a black olive into each chip and a toothpick to hold the pickle and olive pairs together.
- Take the Pepper Jack slice and make triangular cuts with a knife to create the teeth. Place the teeth in the Monster’s mouth and insert the eyes on the head. Serve with fruit and other veggies.
Nutrition
Notes
Did you make this recipe?
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