Halloween Monster Sandwich
Dough
- 2½–3 cups soy-flour blend
- 2 tablespoons sugar
- 1 package (¼ ounce) fast-rising yeast
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup warm water
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Spread
- ¼ cup soft silken tofu
- ¼ cup low-fat ranch dressing
- ¼ cup finely chopped onion
- ½ teaspoon minced garlic
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Filling
- 6 lettuce leaves
- 6 ounces thinly sliced deli cooked ham
- 6 ounces thinly sliced deli cooked roast beef
- 6 ounces thinly sliced provolone cheese
- 1 tomato, thinly sliced
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Garnish/decorations
- 2 olives (eyes)
- 2 thyme sprigs (antennae)
- Sweet red pepper (mouth/fangs)
- Carrot wedges (feet)
- Cherry tomatoes (back)
- Cucumber halves (back)
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- Combine in large bowl, 2½ cups soy-flour blend with sugar, yeast and salt.
- Combine water and vegetable oil then add to flour mixture and blend well.
- Stir in enough remaining flour to make soft dough.
- Knead on lightly floured surface until dough is smooth and elastic, about 3–5 minutes.
- Form a rounded, smooth dough ball. Cover; let rest for 30 minutes.
- Lightly shape risen dough into an S-shape to resemble a reptile, with one end having a tapering tail.
- Cover; let rise in warm place until doubled in size, about 20 minutes. Using kitchen shears, make a horizontal cut on the opposite end from the tail for the mouth. Lightly spray opening with vegetable spray and place an aluminum-foil ball in the mouth to keep it open. Cut notches in dough with shears to form scales.
- Lightly brush finished monster with egg wash (1 egg beat with 1 Tablespoon water). Bake at 375 F for 20–25 minutes or browned and done. Remove from oven; remove foil ball; let cool. Slice cooled bread with serrated knife horizontally.
- Blend tofu and ranch dressing until smooth. Add onion and garlic; mix well. Spread mixture onto sliced bread.
- Layer with lettuce, meat, cheese and tomatoes on bottom half of bread. Top with other half of bread. Decorate with vegetables and attach with wooden picks to create a Halloween Monster Sandwich. Slice to serve.
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Serves 6