Honey Wheat Pocket Sandwiches with Ham & Swiss

Honey Wheat Pocket Sandwiches with Ham & Swiss

You can’t beat a sandwich on fresh baked bread.  These pocket sandwiches are filled with ham and swiss cheese inside a delicious honey wheat roll, simple and quite delicious.  The bread is adapted from the 40 Minute Hamburger Buns from The Best of Country Breads cookbook from Taste of Home.  I have had a few comments about the amount of yeast, and it does seem like a lot, but it allows you have homemade bread in under an hour.  Pocket sandwiches are so nice especially with kids, everything is contained and not too messy.  I have made these sandwiches many times and sometimes the cheese seems to absorb into the bread, so this time I wrapped the ham around the cheese and they turned out great!  These can be made ahead and stored in an airtight container in the refrigerator for a day or two.  Perfect for picnics and  school lunches, which seem to be lurking right around the corner!

Honey Wheat Pocket Sandwiches with Ham & Swiss


1 1/4 cups warm water

2 tablespoons active-dry yeast

1/4 cup honey (or sugar)

1/3 cup oil

1 egg

1 teaspoon salt

2 cups whole wheat flour

1 1/2-2 cups all purpose flour

24 slices of thin sliced ham

6 slices swiss cheese, cut into fourths

3 tablespoons butter, melted

Cooking Directions:

In a mixing bowl, dissolve yeast in warm water.  Add oil and honey; let stand for 5 minutes.  Add the egg, salt, wheat flour and enough all purpose flour to form a soft dough.  Turn onto a floured surface; knead 3-5 minutes.  Divide dough into 12 equal pieces.  Flatten each piece into about a 4 inch round, cover with a damp cloth or plastic wrap and set aside.

For each sandwich you will need 2 slices of ham and 2 pieces of the cheese.  Layer ham and place cheese in the center, folding ham around cheese.  Place 1 ham and cheese bundle in the center of one flattened piece of dough.  Wrap dough around ham bundle, pinching seams to seal and place seam side down on a greased or lined baking sheet.  Repeat with remaining  ham and bread dough.  Cover and allow to rest for 15 minutes.  Brush each sandwich with melted butter and bake for 12-15 minutes at 425 degrees.  Remove to a wire rack to cool slightly.  Serve warm or at room temperature.



Print Friendly