Snake Sandwich

Get your freak on this Halloween with this utterly spooky and completely vegetarian Snake Sandwich! 😉

Sorry. I didn’t mean to freak you this way…. or maybe I did! 😛

It’s almost Halloween!!! If you’re planning to scare the daylights out of your friends and family, why not make this scary – yet delicious Snake Sandwich for dinner? They will be equally freaked and amused!

Actually, this is really nothing but a simple Veggie Sub just shaped like a Snake to suit the Halloween mood. If you make bread often, then this would be no biggie! Let me tell you – people will love it and appreciate your enthusiasm! 🙂

And just think – you can actually ask someone if they want the snake’s tail! 😀

Halloween Snake Sandwich Recipe

Part – I: Making the Snake shaped bread. (You can do this a day ahead if you wish)

For the dough, you’ll need

Mix yeast sugar & warm water. Let it rest for 2 minutes

In a mixing bowl, add all other ingredients and mix well.

Add yeast water to the dry mixture & start mixing

When it starts coming together, knead for about 10-15 minutes until you have a smooth elastic dough. Place in an oiled bowl. Also oil the top of the dough to prevent a dry skin from forming

Cover with plastic wrap or moist kitchen towel and place in warm spot and let it double up in volume. It’ll take anywhere from 1-2 hours.

Grease the baking sheet well and sprinkle generous amounts of semolina or cornmeal so that the bread doesn’t stick

On a floured surface, take the dough and pat it down

If you want one long snake, roll the dough into a thick, long rope.

Place one end of the dough-rope on one side of the baking pan.

Carefully lift off the dough rope one part at a time and form a somewhat snake shape “S”. (Don’t twist more than once or twice as the bread tends to bread near turnings)

Cover the pan with moist kitchen towel and let it rise for about 45 minutes – 1 hour. You can se that the snake-bread has plumped up significantly

Preheat oven to 200 C. With a knife, gently make indentations on the top. Or what you can do is – With a gentle touch make a slight slit in the center starting from about 3 inches away from the “face” of the snake upto its tail. (This will give you an idea of where to cut the bun to stuff it with fillings)

Generously brush it with egg wash or melted butter or cream or milk

Bake at 200 C for 30 minutes or until the bread is fully cooked through. This is a slightly crusty bread. If you want, take a clean damp cloth and rub it on top of the bun.

Let it cool a bit before you cut it. Follow the slit you made and cut the snake bread from the center starting a few inches away from face and stopping few inches from end of tail. While cutting into the bread, do not go all the way down. Just go upto 3/4th of the height

For the mouth, make a thin slit at the end of the face

Part II – Stuffing (I decided to fry some peppers and tomatoes along with cottage cheese because that’s what I had on hand that day. But you can make ANY filling and use ANY sauce / pesto etc. of your choice!)

Heat oil in a pan and add peppers and tomatoes (I’m adding tomatoes now coz I want them to reduce and almost become like a sauce. I’m not looking to retain its freshness here)

Add the spices and salt and mix. Fry for 6-8 minutes on medium stirring occasionally.

Fry for another 2 minutes. Remove and set aside

Mix all ingredients for “batter” in a bowl and mix well

Add paneer cubes into it and coat them with the batter

In a pan with oil, add the battered paneer pieces. Fry on all sides for 2-3 minutes to get a crunchy texture.

Set aside. Alternatively, you can use fresh crumbled Feta cheese and skip the “frying” part

Part III – Building the sandwich

If you have RED bell pepper (capsicum), then cut a very thin slice for the tongue. Since I didn’t have, I cut a thin wedge of tomato and removed the flesh.

Place it inside the mouth slit

For the eyes, preferably use black olives. Carve out little pieces of bread from the face to place the olives. I didn’t have olives, so I just used CLOVES and stuck them where there would be eyes (I know snakes don’t have eyes…. but to make them look scary-cum-cute, please DO use olives! :D)

Add Mayo / Favorite Sauce / Pesto and spread it all over the inside of the bread. Fill evenly with prepared stuffing

Top it of with the fried cheese & Serve!

Snake Sandwich

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★★★★★

4.7 from 3 reviews

• Author: Kavitha
• Prep Time: 3 hours
• Cook Time: 1 hour
• Total Time: 4 hours
• Yield: 1 long roll or 4 small rolls 1x

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Ingredients

For the SNAKE SHAPED BREAD

• 2 cups All purpose flour or bread flour
• 2/3 Warm Milk
• 1 teaspoon Sugar
• 1 teaspoon Yeast
• 2 Tablespoons Melted Butter or Oil
• 1/4 teaspoon Salt (*adjust to taste)

For the STUFFING Part I- (Make this or any filling of your choice. See notes below for ideas)

• 2 Tomatoes, finely chopped
• 1 large Bell pepper/Capsicum, finely chopped
• 1 medium Onion, finely chopped
• 1 teaspoon grated Garlic
• 1 teaspoon Red Chilli powder or Paprika powder
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Herbs (your choice – piri-piri, oregano, thyme, cumin etc.)
• 1/2 teaspoon Salt (adjust to taste)
• a pinch of sugar
• 2 teaspoons Vegetable Oil

For STUFFING Part II – Fried Cottage Cheese / paneer (skip and just crumble fresh cheese if you want)

• 1 cup Paneer Cubes (cottage cheese)
• 2 Tablespoons cup Oil for shallow fry

***FOR THE BATTER –

• 1/4 cup All purpose flour
• 1 tablespoon ground black pepper or piri piri spice (or any herb you like)
• 1/2 teaspoon salt
• 1/4 teaspoon Sugar
• 1/8 cup Water (or as much required to make a thick batter)

Others – to finish the Sandwich

• Mayo / Tomato Ketchup / Pesto / Any Sauce you like (for spreading on the bread)
• Red Bell Peppers / Tomato for the TONGUE
• Black Olives for EYES
• Cheese Slices (optional)

Substitutes

• OLIVES – You can use CLOVES but they are tiny and don’t have the effect of olives
• Paneer – Use fresh crumbled Feta cheese instead. But do not fry then

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Instructions

1. Part – I: Making the Snake shaped bread. (You can do this a day ahead if you wish)
2. Mix yeast sugar & warm water. Let it rest for 2 minutes
3. In a mixing bowl, add all other ingredients and mix well.
4. Add yeast water to the dry mixture & start mixing. When it starts coming together, knead for about 10-15 minutes until you have a smooth elastic dough. Place in an oiled bowl. Also oil top of the dough to prevent a dry skin from forming
5. Cover with plastic wrap or moist kitchen towel and place in warm spot and let it double up in volume. It’ll take anywhere from 1-2 hours.
6. Grease the baking sheet well and sprinkle generous amounts of semolina or cornmeal so that the bread doesn’t stick
7. On a floured surface, take the dough and pat it down
8. If you want one long snake, roll the dough into a thick, long rope. (*See note 1)
9. Place one end of the dough-rope on one side of the baking pan.
10. Carefully lift off the dough rope one part at a time and form a somewhat snake shape “S”. (Don’t twist more than once or twice as the bread tends to break near turnings)
11. Cover the pan with moist kitchen towel and let it rise for about 45 minutes – 1 hour. You can see that the snake-bread has plumped up significantly
12. Preheat oven to 200 C
13. With a knife, gently make indentations on the top. Or what you can do is – With a gentle touch make a slight slit in the center starting from about 3 inches away from the “face” of the snake upto its tail. (This will give you an idea of where to cut the bun to stuff it with fillings)
14. Generously brush it with egg wash or melted butter or cream or milk
15. Bake at 200 C for 30 minutes or until the bread is fully cooked through. This is a slightly crusty bread. If you want, take a clean damp cloth and rub it on top of the bun. Let it cool a bit before you cut it.
16. Follow the slit you made and cut the snake bread from the center starting a few inches away from face and stopping few inches from end of tail. While cutting into the bread, do not go all the way down. Just go upto 3/4th of the height
17. For the mouth, make a thin slit at the end of the face

Part II – Stuffing (I decided to fry some peppers and tomatoes along with cottage cheese because that’s what I had on hand that day. But you can make ANY filling and use ANY sauce / pesto etc. of your choice!)

1. Heat oil in a pan and add garlic, peppers and tomatoes (I’m adding tomatoes now because I want them to reduce and almost become like a sauce. I’m not looking to retain its freshness here)
2. Add the spices and salt and mix. Fry for 6-8 minutes on medium stirring occasionally. Fry until you like the consistency. Remove and set aside
3. Mix all ingredients for “batter” in a bowl and mix well
4. Add paneer cubes into it and coat them with the batter
5. In a pan with oil, add the battered paneer pieces. Fry on all sides for 2-3 minutes to get a crunchy texture. Set aside.
6. Part III – Building the sandwich
7. If you have RED bell pepper (capsicum), then cut a very thin slice for the tongue. Since I didn’t have, I cut a thin wedge of tomato and removed the flesh. Place it inside the mouth slit
8. For the eyes, preferably use black olives. Carve out little pieces of bread from the face to place the olives. I didn’t have olives, so I just used CLOVES and stuck them where there would be eyes
9. Add Mayo / Favorite Sauce / Pesto and spread it all over the inside of the bread. Fill evenly with prepared stuffing
10. Top it of with the fried cheese. & Serve!

ALTERNATIVELY –

1. You can cut the Snake bread completely from the middle to have to pieces like a burger bun. Just add the filling and use the upper half to close the sandwich

Notes

1. Instead of making one long snake sandwich, you can choose to make individual servings. In such a case, divide the dough into equal sized portions, roll into medium thick rope and shape an “S”. You can make them in whatever size you want.
2. You can use fresh crumbled Feta cheese and skip the “frying cheese” part too.
3. I know snakes don’t have eyes…. but to make them look scary looking and cute, please DO use olives! 🙂
4. This bread recipe gives your a CRUSTY loaf. If you’d rather have a soft roll, please refer to the dough recipe for “Hokkaido Milk Bread” on Foodomania.com
5. For filling other than his, you could simply use raw vegetables or maybe make chicken/beef/veggie patties and stuff them inside.

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