Bundtwich Party Sandwich and a Father’s Day Feast (with Recipes)

This giant party sandwich, or “Bundtwich” is made for sharing! Layers of your favorite sandwich toppings are all assembled on a scratch-made white bread bun that has been baked in a bundt pan.

Father’s Day is coming up, and I’ve been cooking up a new menu for an all-around crowd pleasing feast. This giant party sandwich, or “Bundtwich” is the main attraction, and just perfect for the occasion. Not only is it a delicious sandwich piled high with deli meats and cheeses, it also makes a pretty great party centerpiece. Just look at it! Also, the special dads in my life are true sandwich connoisseurs, so this was a no-brainer.

So, what’s a Bundtwich? Plainly, it’s a giant ring-shaped sandwich made by baking bread in a bundt pan and then slicing it horizontally to fill with various sandwich ingredients. Reportedly, it was invented in 1986 by Dorothy Dalquist, wife of bundt pan inventor and Nordic Ware founder H. David Dalquist. It has since been made popular by Pillsbury, utilizing their canned breads to make the bundt-shaped sandwich buns. Much as I love a shortcut, this bundtwich bun is made using a scratch-made Amish white bread recipe. It’s sturdy and slightly sweet, which makes it perfect for splitting and stacking on all kinds of savory deli meats, cheeses, and dressings. And it’s not too hard to make – promise!

Feasting Ahead

Along with the big, beautiful, bundtwich, there are appetizers and sides linked in this post – in case you need help making your own Father’s Day spread. Although there are some heavy, meaty items on the menu that are widely considered “Dude Food”, I think the appeal is much wider. The fare is meant to feed your guests well. And any of these would be right at home at a family reunion, potluck, picnic, birthday – you get the idea.

Or if you’re totally up for the Father’s Day theme – complete with adorable Necktie Wreath (pictured) – then you can find Rachel Nelson’s DIY . It’s a no sew project to boot!

But first – let’s make a bundtwich bun.

Make the Dough

Start by mixing up warm water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. After 5 minutes, when the yeast is activated, add in bread flour a little at a time until a shaggy dough forms. Then, switch the the dough hook. Mix, adding just enough flour to form a cohesive soft dough. Knead for about 7 minutes. For more visuals, see the video just above the recipe card in this post.

Let the dough rise until doubled, which takes about an hour.

Shape the Dough

Knock the air out of the dough. Then, turn it out onto a lightly floured surface and pat it down, keeping its circular shape. Use a 3″ cookie cutter or pastry ring to cut a hole in the center of the dough.

Put it in a Bundt Pan and Bake

Place the dough in a greased and floured bundt pan, threading the hole in the bread over the bundt pan’s center tube. Use your fingertips to lightly tamp the dough down evenly. (Kind of like poking focaccia, but not as forceful.) Then, cover the pan and let rise until the dough reaches the top of the pan. About 45 minutes.

Bake and Butter the Bun

Bake the dough for 35-40 minutes, or until an instant read thermometer tests to 190°F (mine baked in 36 minutes). Turn the giant bun out onto a wire rack and brush it with melted butter. Not only does this add flavor, but it removes excess flour from the loaf. I chose to sprinkle the top with some sesame seeds (and you can too!) – bake for 5 more minutes to toast and set them.

Add Your Favorite Fillings

Prep the bun: Cut it in half and set the top aside. Use a fork to remove some of the middle of the bread to hollow it out. This makes more room for all the fillings. And save the bread scraps! They make excellent breadcrumbs.

Begin your fillings with some mayo or other dressing to keep the sandwich bread moist and flavorful (I also like blue cheese dressing on my sandwiches). Next, fill the hollow with shredded lettuce, or other veggies. I’m a self proclaimed ‘Two Salad Sue’ so I topped mine with even more greens, some leaves of romaine.

Create a Sampler Bundtwich

Add a variety of meats and cheeses for the ultimate party sub sampler. Here I’ve assembled a trio of Black Forest ham, roast turkey, and roast beef deli meats. Also three cheeses: Swiss, Colby jack, provolone. Of course, you can simplify it with only one type of meat and cheese. The curation is all up to you!

Add red onion and tomato – and anything else you’d like, such as a shake of Italian seasoning, oil and vinegar – to your party bundtwich. Let your favorite sandwich shop sub be your inspiration.

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This Bundtwich is large and in charge! It’s both a tasty sandwich and party centerpiece. It will feed at least a dozen guests, or 8 very hungry people with big appetites.

Here’s the entire spread – complete with some easy sides, appetizers, and desserts. Following is a rundown of some menu items – with some favorite recipes from the Sprinkle Bakes archives linked.

Pepperoni Pizza Monkey Bread

This super scrumptious and EASY is made with ready-made pizza dough from the grocery store. Each little pizza dough nugget is stuffed with mozzarella cheese and pepperoni. The original recipe is baked in a bundt pan, but it’s just as easy to make them in a muffin tin. Instructions for making them into muffins is in the recipe’s notes .

Jalapeno Poppers

Delicious and and oh-so snackable – these are real crowd pleasers. They’re not hard to put together, and you can assemble them a day ahead and store them in the refrigerator. So cheesy! Remove the jalapeno seeds for less heat, or keep them in for a real kick! One of our favorite appetizers, ever.

Blondies and Brownies

My dad loves peanut butter anything! So these a pan of is a must! They’re so chewy and satisfying. Or, for the beer enthusiast in your life, try my which are so fudgy in their centers with crackled tops. The Guinness flavor is subtle, and somehow, makes the cocoa in the brownies taste even more chocolaty!

A Few Convenience Foods

To maximize the spread and shortcut the work, consider getting a couple of things ready-made from the grocery store. Pigs in blankets and potato skins from the freezer section just need a short bake in the oven. Salsa and chips and mixed nuts are party favorites, and simply need to be plated.

I like to serve a couple of special beverages, aside from sweet tea (house wine of the south) and pitchers of ice water. Bottles of dad’s favorite beer, and mixed drinks such as well-garnished bloody mary cocktails will get the party started. For those who don’t imbibe, I often serve bottled soft drinks such as Mexican Coca-Cola and root beer.

This Bundtwich is endlessly customizable! It’s so easy to switch up with your favorite sandwich dressings and fillings. I think an Italian themed bundtwich would be delicious, dressed with pesto, provolone, and salami. How about a Philly cheesesteak version? Or a vegetarian version loaded with crunchy veggies, greens and cheeses? I’m totally up for all of them!

The real MVP of this dish is the scratch-made white bread bun. It holds everything together beautifully. The recipe will yield one bundt bun, or can be made into two 9×5 inch loaves. If you’re just hankering or some really good, lightly sweet white bread.

Enjoy!

Publisher note: From a small online publisher to freelancers and publishers for larger kitchen-centric blogs – If you are mining my blog for content ideas, please wait a few weeks to publish your very similar content so it’s not so obvious. That said, I’m truly grateful for anyone who chooses to read my blog, and I understand that online creators inspire each other. Sincerely, -h.

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