It's football season again and whether you prefer to tailgate at the stadium or to watch games from the comfort of your sofa, everyone knows there's got to be food. Now it's up to the host as to how simple or fancy the spread may be, but one thing is for certain, a special sandwich is always a winner.
Big, fat cold sandwiches loaded with meat, cheese, vegetables and tasty condiments, like the Super Sandwich, below, are perfect for making ahead. Just wrap tightly and keep chilled to prevent spoilage. Serve with a cup of hot soup, also made at home. Simply reheat on the trusty camp stove and listen to your crowd cheer.
For those fans near to an oven there's another Super Sandwich, a scrumptious combination of deli meats and cheeses baked to perfection along with the bread that surrounds it.
Prepare Parmesan Chicken Salad the night before and chill. The rich combination of flavors and crunchiness will make this sandwich filling MVP of any game.
And when it comes to sandwiches, who doesn't like a club? This special version has the classic ingredients of bacon, lettuce and tomato but also includes smoky deli meats, cheese, and a creamy dressing all wrapped up in a flour tortilla - so easy to pack in the cooler to go.
(A tailgater's dream.)
1 envelope onion soup mix
1 (16-ounce) container sour cream
1/2 cup pitted chopped black olives
1/2 cup chopped sweet pickles
2 loaves unsliced round bread (about 9-inch diameter)
1 1/2 pounds thinly sliced cooked roast beef
1/2 pound sliced Swiss cheese
2 tomatoes, sliced
2 green bell peppers, cut into rings
Directions: Combine onion soup mix, sour cream, olives and pickles. Chill. Cut thin slice off the top of each bread round; reserve tops. Hollow out center of each loaf, leaving 1/4-inch shell. Spread 3/4 cup onion soup mixture into each loaf. Line sides and bottom with lettuce leaves. Evenly layer roast beef, cheese, tomatoes and green pepper rings; top with remaining mixture. Replace tops on loaves. Cut into wedges to serve. Serves 8.
Couch-side Super Sandwich
(This one needs an oven. Prepare before the game, then at the end of the first quarter pop it in and bake until half-time.)
2 loaves frozen bread dough
8 ounces deli sliced ham
8 ounces deli sliced turkey
8 ounces deli sliced pastrami
8 ounces deli sliced salami
1 cup grated Cheddar cheese
1 cup grated Swiss cheese
1 cup grated Monterey Jack cheese
2 T. Dijon mustard
1 (8-ounce) can mushroom pieces, drained
1 tsp. dried parsley
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 T. poppy seeds
1 1/2 T. sesame seeds
Directions: Defrost bread dough in the refrigerator overnight. Lightly grease 10 1/2 x 15-inch jelly roll pan. On a lightly floured surface, roll 1 loaf of bread into a 15x5-inch rectangle. Spread 1 tablespoon mustard on dough to 1/2 inch from edges. Layer the meat and cheese in the following order: ham, cheddar, turkey, Swiss (*see directions that follow), pastrami, Monterey Jack, and salami. Combine the mushrooms and seasonings, except for the poppy and sesame seeds. *Spread the mixture on the Swiss layer and continue the sequence. Spread the remaining mustard on the salami layer. Brush edges of dough with water.
Roll out the second loaf to a 15x5-inch rectangle and place over top the meat. Gently stretch to meet the edges of first loaf and pinch edges of dough together. Brush loaf with water and sprinkle with the poppy and sesame seeds. Bake in 375 degree oven for 25 to 30 minutes, or until golden brown. Cut into slices. Makes 20 slices.
Parmesan Chicken Salad Sandwiches
(Prepare this flavorful salad at home, keep chilled and ready to serve on crusty rolls or hearty bread stadium-side.)
4 boneless skinless chicken breasts
1 tsp. salt
1/2 tsp. pepper
2 T. vegetable oil
3/4 cup shredded Parmesan cheese
3/4 cup mayonnaise
1/2 cup chopped pecans, toasted
1/2 cup celery, chopped
1/3 cup green onions, chopped
1 clove garlic, pressed
2 T. spicy brown mustard
Directions: Sprinkle chicken breasts with salt and pepper. In large skillet brown chicken in hot oil over medium-high heat 7 to 8 minutes per side, or until done. Cool chicken.
Chop chicken and combine with remaining ingredients. Cover and chill at least 2 hours. Serves 4.
1/2 cup creamy mustard-mayonnaise blend
4 (10-inch round) plain or flavored flour tortillas or wraps
1/2 pound thinly sliced smoked turkey
1/2 pound thinly sliced honey ham
1 cup shredded smoked provolone or mozzarella cheese
2 cups shredded lettuce
2 medium tomatoes, seeded and diced
1/2 small purple onion, diced
8 slices bacon, cooked and crumbled
1/2 tsp. each salt and pepper
Directions: Spread mustard-mayonnaise blend evenly over 1 side of each tortilla, leaving a 1/2-inch border. Layer turkey, ham, cheese, vegetables and bacon evenly over tortillas; sprinkle with salt and pepper.
Roll up tortillas and cut in half diagonally. Secure with wooden picks. Serves 4.