11
Sep
13

bread and meat.

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.

sammiches

Fred’s notes on the Italian sandwiches:

Italian-Style 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.

Fred found delicious stuff at Costco for these, not the least of which was the amazing crusty bread he used for both. The pesto on these, the Italians, also made these stand out.

Fred found delicious stuff at Costco for these, not the least of which was the amazing crusty bread he used for both. The pesto on these, the Italians, also made these stand out.

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:

Muffulettas

• 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.

Olive-y goodness.

Olive-y goodness.

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?

Heh.

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4 Responses to “bread and meat.”


  1. 1 johnmshort
    September 11, 2013 at 10:44 pm

    noon game = breakfast (duh). I’m thinking you might find some deviant inspiration here…
    http://voodoodoughnut.com/doughnuts.php (bacon maple-bar…)

    • September 11, 2013 at 11:02 pm

      It’s not so much picking the meal as it is finding the time to make it. I’m working on Fridays now, so we’re not getting to Columbus until 9 Friday night or later. And we’re old and need at least a little sleep…

      • September 12, 2013 at 1:06 am

        Well, I can certainly appreciate the old/need sleep part. Perhaps find a bakery that does a good maple bar – buy a dozen (or two) and slap a crispy bacon slice on top of each. At least one of the offerings at the pre-game festivities.


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2017 schedule

Aug. 31: vs. at Indiana, 8 p.m.
Sept. 9: Oklahoma, 7:30 p.m.
Sept. 16: Army, 4:30 p.m.
Sept. 23: UNLV
Sept. 30: at Rutgers
Oct. 4: at Maryland
Oct. 7: Maryland
Oct. 14: at Nebraska
Oct. 28: Penn State, 3:30 p.m.
Nov. 4: at Iowa
Nov. 11: Michigan State
Nov. 18: Illinois
Nov. 22: Indiana
Nov. 25: at Team Up North, noon
Dec. 2: B1G Championship, 8 p.m.

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