Sometimes it’s all about the food! Of course, the game is fun and all, but what people really get jazzed about is the spread… ahem, the food spread, we’re not in Vegas here.

Leading up to the big game the talk shows will cover how to decorate, mix drinks and make finger food. They’ll probably have some great ideas, but it can be overwhelming. There are so many possibilities; chili, nachos, pizza, enchiladas, guacamole… And then they’ll tell you that you have to gussy it up in the shape of a football!  😉

So what am I going to be serving? My favorite make-ahead, casual and infinitely adaptable go-to for gatherings such as these… killer sandwiches.

My method is simple. You buy a couple of long, soft baguettes. Nothing too crunchy, though sturdy enough that they won’t get soggy when made a few hours ahead of the big show. Cut the bread in half lengthwise, layer it with delicious goodness, close it up and put it back in the same bag the bread came in. Couldn’t be easier. When ready to serve, remove from the fridge, place the sandwich on a large wooden cutting board, slice and serve (right on the board, or on your favorite platter).

Here are a few fun and fresh ideas that are sure to get you lots of oohs and ahhs (between plays of course:)

I’d love to hear if you’re planning to make these- and of course if you have questions, or would like an ingredient substitution idea, just add a comment below and I’ll be happy to help out. Go team!

 

Print Recipe

5 from 2 votes

The Pretty Bird

Prep Time10 mins

Servings: 8 3" Sandwiches

Ingredients

• 1 2- foot long baguette
• Store-bought fried chicken about 2 breast pieces
• 2 cups shredded cabbage
• 1 tablespoon white wine vinegar
• ¾ teaspoon salt

For the Hot Honey

• 6 tablespoons butter
• 3 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ¼ teaspoon cayenne

Instructions

• Slice the baguette in half lengthwise so you have a long top and bottom.
• Cut the chicken into thin slices and set aside. In a small bowl, toss the shredded cabbage with the salt and vinegar.
• To make the hot honey place all of the ingredients in a small saucepan over low heat until the butter melts, stirring to combine.Remove from the heat and stir with a whisk or fork until emulsified. Let cool slightly. It should look like thick barbecue sauce.
• Assemble the sandwich. Lay the chicken pieces evenly on the bottom. Drizzle with the honey mixture, then top with the cabbage, leaving any accumulated liquid in the bottom of the bowl. Place the top of the bread on. You can slice and serve immediately, or wrap up and place in the refrigerator until ready to serve, up to 4 hours.

Print Recipe

5 from 2 votes

The Hipster

Prep Time10 mins

Servings: 8 3" Sandwiches

Ingredients

• 1 2- foot long baguette
• ½ pound deli ham
• 1 jar about 6 ounces fig jam
• 1 8- ounce brie cheese

Instructions

• Slice the baguette in half lengthwise so you have a long top and bottom.
• Slice the brie cheese into thick slices, about 1/4 inch. Layer the ham on the bottom half of the bread, then top evenly with the cheese.
• Spread the fig jam evenly over the top layer of bread. Place it on top of the lower half, and either wrap up and place in the refrigerator until ready to serve, up to 4 hours, or slice and serve immediately.

Tips & Tricks

* This sandwich is great warm, too. Simply wrap in aluminum, place in a warm (about 275 degree) oven for 10 minutes.

Print Recipe

5 from 2 votes

The Buffalo Vedge

Prep Time40 mins

Servings: 8 3" Sandwiches

Ingredients

• 1 2- foot long baguette
• 1 small head cauliflower
• 2 tablespoons olive oil
• ½ cup buffalo style hot sauce
• ½ teaspoon kosher salt
• 1 cup fresh cilantro coarsely chopped
• 6-8 ounces crumbled blue cheese
• 2 stalks celery diced

Instructions

• Preheat the oven to 375. Wash and cut the cauliflower into small florets. Toss with the olive oil and salt and roast until softened, about 30 minutes. Remove from the oven and pour the hot sauce over the cauliflower, stirring to coat. Return to the oven and cook another 5 minutes. Remove and let cool.
• Slice the bread lengthwise so that you have a long top and bottom. On the bottom of the bread, layer the cilantro, followed by the celery. Next layer the cauliflower, cutting any pieces that are larger than a walnut. Scatter the cheese evenly on top of the celery and top with the bread.
• Slice and serve immediately, or wrap and place in the refrigerator for 1-2 hours.

Tips & Tricks

* This is one that, due to the hot sauce, can get soggy if you make it too far ahead of time. Layering the cilantro down first will help create a barrier between the cauliflower and the bread to keep it from getting too moist.

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