Grinder Salad–Stuffed Puff Pastry Braid

Instructions

1️⃣ Make the Grinder Salad

1. In a medium bowl, combine mayonnaise, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Whisk until smooth and creamy.
2. Add the shredded iceberg lettuce, sliced onion, and pepperoncini. Toss well until all the vegetables are coated in the dressing.
3. Refrigerate the salad while you prepare the puff pastry — chilling keeps it crisp and enhances the flavors.

2️⃣ Prepare the Puff Pastry

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
2. Roll out the puff pastry sheet into a large rectangle (about 10×12 inches) directly on the parchment paper.
3. Visualize the sheet divided into thirds lengthwise. Arrange the turkey slices down the center third, slightly overlapping each piece.
4. Lay the Provolone cheese slices evenly over the turkey, ensuring full coverage for a melty center.

3️⃣ Add the Salad & Form the Braid

1. Spoon a generous layer of the prepared grinder salad over the cheese layer, spreading it evenly but avoiding excess dressing that might cause sogginess.
2. Using a sharp knife or kitchen shears, cut 2.5 cm (1-inch) wide strips along both sides of the pastry, leaving the center (with filling) untouched.
3. Fold the strips over the filling, alternating from left to right to form a braided pattern. Tuck in the ends neatly to seal.

4️⃣ Finish & Bake

1. In a small bowl, whisk the egg with a splash of water to create an egg wash. Brush it lightly over the entire braid for a glossy, golden crust.
2. Sprinkle sesame seeds on top for extra crunch and color (optional).
3. Bake for 25–30 minutes, or until the pastry is puffed and golden brown all over.
4. Remove from the oven and let it cool for about 5–10 minutes. This allows the creamy center to set slightly for cleaner slicing.

5️⃣ Serve & Garnish