Submarine Sandwich Roll
Print Recipe

Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Peanut-Free Corn-Free

This is a delightful ciabatta-style, chewy and soft bread that will truly stand up as a submarine sandwich.

Ingredients

    Yield: Two 13" loaves

    • 4 cups or 2 small bags of Pamela's Pizza Crust Mix, reserve 1 TBSP for sprinkling on top
    • 2 TBSP yeast
    • 1 tsp salt
    • pinch of cayenne
    • 16 oz. club soda, room temperature
    • 2 TBSP white vinegar
      Equipment
    • 2 pieces 12' x 16" parchment paper
    • stapler
Directions

    In the bowl of stand mixer, whisk together dry ingredients. Add club soda and vinegar, and mix on low until well blended, scraping sides as needed. Turn up to medium high and beat for three minutes.

    Gently scrape dough into a ball and divide in half. On a piece of 12' x 16" sprayed parchment, drop pieces of dough in the center of the parchment to make a loaf about a foot long. With wet hands, shape into a long baguette style loaf, trying to fill in empty spots with extra dough. Smooth gently with wet hands or spatula, always moving in an upward motion (not pressing dough downward). Once shaped about a foot long, sprinkle about 1 TBSP of pizza mix on top of loaf to give a rustic look.

    Bring sides of parchment up to meet at the top, fold the two sides over about ½ inch, and staple the entire length, creating a tube for the bread to rise in. Gently fold ends together and staple shut. The dough is now enclosed in a parchment bag. Pick up by lifting the ends and move to a sheet pan, leaving room for the other loaf next to it. Repeat with second piece of dough. Once both loaves are enclosed in the parchment bags, they need to rise. This can be done overnight in the refrigerator and then baked the next day as directed below, or set in a warm place to rise for an hour or more, until the dough has filled the sides of the tube in the center.

    Pre-heat oven to 500°, with a pizza stone in the oven if you have one. Put the sheet pan on the pizza stone to bake, 28 to 32 minutes. (Do not attempt to remove the bread from the sheet pan before baking -- this can cause the bread to fall.) Remove from oven, cut open paper right away to release steam, remove from paper and place on wire rack to cool completely, about two hours or more, before cutting.

    Slice when completely cool with a serrated knife for best results. If you slice while warm, the dough will get gummy and stick to the knife, leaving a torn surface. It will slice beautifully when cool. Do not put in plastic bag before cutting.

    © Pamela's Products, Inc.

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7 Item(s)

shirley 05/146/2017 05/27/2017
This looks so good! Is it possible to just place scoops of the dough mixture into a baguette or french loaf pan? Would that do the same thing as wrapping it in parchment?
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    • It sure does work. The first time I made it I spooned it into a well greased double french loaf pan and it made two very nice sized loaves. I split it open and added homemade salami, lettuce and tomato and it went over extremely well. I have now made it three times in the last week or so and needless to say I love it and will continue making it. The bread is soft and chewy on the inside and nice and crispier on the outside.
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    • Hi Shirley, Yes, you can definitely scoop the dough into a baguette pan, but you still may want to use parchment paper in the loaf pan.
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S.P. 08/216/2017 08/05/2017
Will this recipe work with the Non-Dairy Bread Mix or is the Pizza Crust Flour too different? Stores in my area only carry the Bread Mix.
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    • Hi S.P., The Pizza Crust Mix makes a crunchy and chewy roll. The Bread Mix is softer, but you can make a roll with the Bread Mix. Try these recipes: Crispy French Bread Loaf or Hot Dog Buns.
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Hazel Nieva 09/266/2016 09/23/2016
This bread is fabulous! It's a good hearty bread that I enjoy with soup or sliced in half as garlic bread. I made the recipe with Pamela's bread mix because that's all I had, and it turned out so so good! Make sure not to put in too much water, though, stick to the actual instructions or it could be a disaster. I accidentally put in too much water once, and it turned into a flatbread even though I tried to balance it out with more mix.
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rosemary 10/293/2015 10/21/2015
I made this recipe twice. It was the best tasting bread, gf or not!! Nice and crispy. I did have a question though. The first time I made it I used the yeast in the bag. Although it tasted wonderful, it did not rise really high. It was slightly dense. I tried the second time with my own yeast, and still did not rise the way I would have liked. When closing it in the parchment paper, shouldn"t it rise to almost the top? It kind of rose sideways instead of up. Am I doing something wrong? I let it rise for over an hour.
Thanks
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Venus K 07/189/2015 07/09/2015
I just saw Nancy's comment and in case it helps I have made this recipe maybe 10 times and I LOVE it. I have also made their traditional recipe and I like this one more because the removal of the egg and oil reduces the calories, but it still turns out light and fantastic. I highly recommend this recipe. It is one of my favorites (and I am a long time Pamelas products fan).
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Pamelas Customer Service 08/235/2015 08/24/2015
Hi Nancy,

The rustic dinner rolls are chewier while the submarine sandwich roll is a little softer and lighter. Hope that helps.
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Nancy Hull 08/231/2015 08/20/2015
I have not made this recipe but am thinking about it, since I cannot eat eggs anymore.
I have compared it to the Rustic Dinner Rolls made with the pizza crust mix.

That recipe has oil, this one does not, which seems odd to me.
This recipe has bubbly soda to help it rise.

This seems like it would be very crumbly with no shortening.
Neither recipe has any reviews, so that's no help.

I guess I am just wondering about the difference in the texture between the two recipes.
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