Fan-tastic Sandwiches for Armchair Athletes
"Dagwood" Sandwich,
All Hands Sandwiches and
Baguette Hero
(Family Features) - Hungry sports fans will applaud the chef when they bite into
these crowd-pleasing sandwiches. Unlike the usual sports
play-off munchies, these snacks aren't loaded with the extra
fat and salt found in party mixes, chips and fried foods.
These sandwiches are made with a selection of Boar's Head
deli meats and cheeses sliced fresh at the deli counter.
Combined with a variety of lettuces, vegetables and
condiments, the result is a sandwich feast for famished
fans.
"Dagwood" Sandwich
Named after Dagwood Bumstead, a character in the "Blondie"
comic strip, this very tall sandwich is piled high with
meats, cheeses, condiments and vegetables for a dramatic
presentation. To keep layers from falling over, skewer them
on a spindle or with a bamboo skewer. Serves 5.
10 slices crusty white bread
Assorted fresh greens (green leaf, shredded romaine, red leaf and Boston lettuces)
1/4 pound each pepperjack cheese, white American cheese, white provolone cheese, cheddar cheese, thinly sliced
1/4 pound each turkey, pastrami, salami, Capocollo ham, pepperoni and roast beef, thinly sliced
1 ripe large-sized tomato, thinly sliced
1/2 yellow pepper, thinly sliced
4 pieces Boar's Head bacon, cooked crisp (available in the supermarket meat case)
Building the Sandwich
- Lay out five slices of bread. Layer two with green leaf
lettuce. Layer each of the remaining three with one of the
following: shredded romaine, red leaf lettuce or Boston
lettuce.
- Layer the first green leaf sandwich half with three
slices pepperjack cheese, next add turkey and top with four
tomato slices. Cover with another slice of bread and place
on spindle.
- Layer second green leaf sandwich half with three white
American cheese slices, add pastrami slices and top with
slice of bread. Place on spindle.
- Layer shredded romaine sandwich half with three slices of
provolone cheese; on top of cheese, shingle two slices of
salami, next fold one ham slice and place on salami. Then
shingle two slices of pepperoni, fold and add one ham slice;
top with yellow peppers and bread slice. Place on spindle.
- Layer red leaf sandwich half with three slices cheddar,
two slices tomato, fold and add roast beef; top with bread
slice. Place on spindle.
- Layer Boston lettuce sandwich with three slices tomato,
add four pieces bacon and top with bread. Place on spindle.
- Garnish top of completed sandwich with cherry tomato
skewered by a toothpick or miniature flag of favorite team.
All Hands Sandwiches
A little imagination can turn a platter of sandwiches into a
sensational assortment of unexpected combinations of meats
and cheeses, lettuces and vegetables. Serves 6.
1 sesame roll, two pieces of baguette cut on angle and sliced in half, two slices seeded rye bread, challah roll, four slices 8-grain bread
1/4 pound each salami, pepperoni, roast beef, bologna, thinly sliced
1/4 pound each pepperjack cheese, American cheese, cheddar cheese and Swiss cheese, thinly sliced
1/2 pound each Boar's Head Ovengold Roast Turkey and Black Forest ham, thinly sliced
Assortment of arugula, fresh basil and green leaf lettuces
Red and yellow peppers, thinly sliced
1/2 cup shredded lettuce
1/4 cup deli coleslaw
Russian dressing
1/2 red onion, very thinly sliced
1/2 tomato, thinly sliced
Building the Sandwiches
- Sesame roll: Layer sesame roll bottom with arugula, add
three slices pepperjack cheese, folded turkey slices, pepper
slices; cover with top half of sesame roll.
- Baguette (front): Cover baguette half with shredded
lettuce, shingle with salami, add three slices American
cheese, then shingle with pepperoni. Top with remaining
baguette half.
- Rye bread: Spread rye bread slice with coleslaw, add
folded slices roast beef, drizzle with Russian dressing, top
with two slices red onion. Cover with remaining rye bread
slice.
- Challah roll: Cover roll half with three slices American
cheese. Fold and add bologna, cover with shredded lettuce
and top with remaining roll half.
- Baguette (back): place several basil leaves on bottom
half of baguette. Fold turkey and place on sandwich. Top
turkey with three cheddar slices. Add several more basil
leaves and cover with remaining baguette half.
- 8-grain: Layer green leaf lettuce on slice of 8-grain
bread. Add three slices Swiss cheese. Fold ham and layer on
sandwich. Top with tomato slices and remaining slice of
whole grain bread.
- Garnish tops of sandwiches with olives, cherry tomatoes
and pickles skewered with toothpicks.
Baguette Hero
A simple baguette turns into a hearty sandwich when filled
with a variety of meats, cheeses and vegetables. Serves 6.
1 baguette, about 2 feet long
Assorted fresh greens (green leaf and shredded iceberg lettuces, arugula, Boston lettuce)
1/2 pound yellow American cheese, thinly sliced
1/4 pound each white American cheese, cheddar cheese, pepperjack cheese and Swiss cheese, thinly sliced
2 ripe medium-sized tomatoes, thinly sliced
1/2 yellow and 1/2 red pepper, thinly sliced
Tuscan pepper (pepperocini) slices
1/4 pound each bologna, pepperoni, roast beef, roast turkey, pastrami and ham, thinly sliced
Building the Sandwich
- Using serrated knife, cut bread horizontally, slicing all
the way through the bread; place on large cutting board.
- Layer bottom half of bread with greens. Vary greens every
four inches in this order: leaf lettuce, shredded lettuce,
leaf lettuce, arugula, Boston lettuce and leaf lettuce.
- Next shingle three slices of cheese across the lettuce
with cheese points sticking out. Vary cheeses every four
inches in this order: yellow American cheese, white
American, cheddar, pepperjack, yellow American and Swiss.
- Top the cheeses with vegetables. Vary vegetables every
four inches in this order: tomatoes, yellow peppers and
Tuscan pepper slices, tomato, red peppers, yellow peppers
and tomato.
- Fold sliced cold cuts and layer in four-inch segments in
the following order: bologna, pepperoni, roast beef, roast
turkey, pastrami and ham. With pepperoni and turkey, add
additional red and yellow pepper pieces between folds.
- Place top piece of baguette on sandwich. Cut into six
sandwiches.
Offer an assortment of condiments for munchers to slather on
their sandwiches, including Boar's Head mustards, herbed and
plain mayonnaise, Boar's Head Horseradish Sauce and Russian
and Ranch dressings.
For more information about Boar's Head deli products visit
www.boarshead.com.
SOURCE: Boar's Head®
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