As we packed up after the Buffalo game, I asked Fred if he could come up with an idea or two for the following week’s party. And when he emailed me a couple days later with suggestions for Italian-style sandwiches and Muffulettas.
I think Fred viewed these, which he pulled from Google, as possibilities. But they sounded good to me, and I viewed them as the menu for the San Diego State game.
Fred’s notes on the Italian sandwiches:
• 1 (5.3-oz.) container spreadable goat cheese
• 2 tablespoons refrigerated pesto with basil
• 1 (12-oz.) package ciabatta rolls
• 1 pound variety meats
• 1 1/3 cups firmly packed arugula
• 1/2 cup jarred roasted red bell pepper strips
• 1/4 small red onion, thinly sliced
Wasn’t in the mood for onion and decided to use the full loaves instead of rolls. Also, used mixed greens instead
of only arugula.
And then there were the Muffulettas. The olive spread meant that I wasn’t trying these — olives are one of a few foods that I really wish I liked — but everyone loved them. Here’s what Fred did with those:
• 2 16-oz. jars mixed pickled vegetables
• 3/4 cup pimiento-stuffed Spanish olives, chopped
• 2 tablespoons bottled olive oil-and-vinegar dressing
• 12 small dinner rolls, cut in half
• 6 Swiss cheese slices, cut in half
• 12 thin deli ham slices
• 12 Genoa salami slices
• 6 provolone cheese slices, cut in half
Used Costco Muffuletta spread instead of making my own. Used provolone only (because I forgot to buy
swiss). Used the same rustic loafs that I used for Italian sandwiches.
A couple of other tips from Fred:
- Best secret in making sub-style sandwiches: Slice open and hollow out the top of each loaf, hollow top slice and the fixins fit much better.
- Went to Wasserstrom Restaurant Supply for foil bins (used for serving) and beautiful bamboo toothpicks.
The next game is a noon start, which means it’ll be tough for Mrs. Crappy and me to cook. Anyone have any suggestions?