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Sweet Club Sandwich

"I first tasted this delicious layered loaf at a potluck at work," recalls Joanne Klopfestein from North Liberty, Indiana. This stacked sandwich seems fancy with its raspberry jam surprise, yet it's convenient because it can be assembled ahead of time and then warmed just before serving.
Sweet Club Sandwich
Sweet Club Sandwich Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. + cooling Bake: 10 min.
  • Makes
    8 servings

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 tablespoons butter
  • 4 tablespoons honey, divided
  • 6 ounces thinly sliced deli turkey
  • 6 ounces sliced Muenster or Monterey Jack cheese
  • 6 ounces thinly sliced deli ham
  • 1/3 cup raspberry preserves
  • 1 tablespoon sesame seeds

Directions

  • Unroll each tube of crescent roll dough into 2 rectangles. Place 4 dough portions 2 in. apart on ungreased baking sheets; press perforations to seal.
  • In a small bowl, combine butter and 2 tablespoons honey. Brush over dough. Bake at 375° until lightly browned, 10-12 minutes. Cool on pans for 15 minutes.
  • Carefully transfer 1 crust to a greased 15x10x1-in. baking pan. Layer with turkey, second crust, cheese and ham. Add third crust; spread with preserves.
  • Top with remaining crust; spread with remaining honey. Sprinkle with sesame seeds. Bake, uncovered, at 375° until crust is golden brown and loaf is heated through, 10-15 minutes. Carefully cut into slices.
Nutrition Facts
1 slice: 343 calories, 18g fat (8g saturated fat), 49mg cholesterol, 938mg sodium, 30g carbohydrate (19g sugars, 0 fiber), 15g protein.
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Reviews

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Average Rating:
  • s_pants
    Feb 21, 2012

    We really enjoy the flavors of this sandwich. Next time I am going to use parchment paper when cooking the dough because the honey butter runs off and makes the slices hard to remove. I did use parchment paper when cooking the entire sandwich and that worked out well. Each time I have made this it seems that the top slice gets too brown before it gets heated through.

  • TFR1959
    Dec 5, 2006

    No comment left

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