Ankersrum USA

Pull-Apart Meat and Cheese Bread

A play on a deli sandwich, this fun pull-apart bread features deli meat, cheese and condiments baked right into the bread, and then brushed with a classic oil/vinegar/herb dressing once it comes out of the oven.

From AnkarsrumUSA recipe developer, Carmi Adams:

Before beginning the dough, go ahead and mix up the herb dressing.  This gives the herbs times to infuse the oil and vinegar.

The Italian herb blend can be swapped out for a variety of herbs depending on your taste and sandwich fillings.


Knead the dough in the stainless-steel bowl with the roller/scraper.

Once kneaded, cover and let rise until doubled in size.


Once dough has risen, it is rolled out into a large rectangle and spread with condiments.  I went with the classic combo of mayo and mustard, but any condiments can be used.  Just stick to the same amount.  The same goes for the meat and cheese.  I used provolone and chicken but use whatever deli meat and cheese you prefer.

Top Left: spread rolled out dough with condiments and cut into sections. Top Right: layer with meat and cheese. Bottom Left: fold up and place in loaf pan. Bottom Right: let rise until dough is peaking over loaf pan by about an inch.


Brush top with half of herb mixture, bake 5 more minutes, then drizzle with remaining herb mixture and let cool.


Serve with your favorite pickles and if desired, extra herb dressing.  Enjoy!


Pull-Apart Meat and Cheese Bread

Prep Time: 30 minutes

Cook Time: 30 minutes

Inactive Time: 2 – 2 1/2 hours


Herb Dressing:

1.5 g. (1 tsp.) dried Italian herb blend

14 g. (1 Tbsp.) olive oil

15 g. (1 Tbsp.) white wine or red wine vinegar

generous pinch kosher salt

freshly ground black pepper, to taste


284 g. (1 cup plus 3 Tbsp.) warm water, 100° – 105° F

9 g. (2 1/4 tsp.) instant dry yeast

15 g. (2 tsp.) honey or date syrup

400 g. (3 1/3 cup) all-purpose flour

5 g. (1 tsp.) kosher salt


36 g. (2 Tbsp.) stone ground mustard, or condiment of choice

36 g. (2 Tbsp.) mayonnaise, or condiment of choice

8 large sandwich size slices cheese of choice

8 slices deli meat of choice


For the herb dressing:

In a small bowl, whisk together all ingredients.  Set aside until ready to use.  If desired, triple or quadruple the ingredient amount to have extra to serve with the bread.

For the dough:

Line an 8×4 inch loaf pan with parchment paper or thoroughly grease pan.  Set aside until ready to use.

In the stainless-steel bowl with the roller/scraper, combine the water, yeast and honey.  Mix together on medium speed (3 o’clock) until thoroughly combined.

Reduce speed to medium-low (2 o’clock) and slowly add in flour.  Add in salt.

Lock arm in place 1/2 inch from side of bowl.  Set timer to knead for 12 minutes.

Once kneaded, gather dough up into a ball, cover and let rise until doubled in size, approximately 1 – 1 1/2 hours.

Once risen, turn dough out onto a lightly floured surface.  Roll into an rectangle.  Spread with mayo and mustard.  Cut into 8 equally sized rectangles.  Top each rectangle with 1 piece of cheese and 1 piece of deli meat.  Fold each section in half and place, open side up, in prepared loaf pan.

Cover and let rise until dough is risen about an inch above top of loaf pan.

Preheat oven to 350° F.

Bake for 40-45 minutes, until top is browning and is bubbling and browning on top.  Brush top with half of herb dressing and bake 5 more minutes.

Brush remaining herb dressing over bread while still hot.  Let cool in pan for 10 minutes and then remove to a cooling rack to finish cooling.  Bread can be served while it is still warm if desired, just let cool for at least 10-15 minutes before pulling apart.


Yield: 8 servings


-All-purpose flour can be replaced with whole wheat flour.  If milling at home, use a hard white wheat.

It is important to remember when replacing all-purpose flour with whole grain flour that the texture and taste of the finished product will vary from the original recipe.



Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.