Fall, football and tailgating mean it’s time for an overstuffed sandwich on a roll
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KATIE WORKMAN
Associated Press
And, just like that, it’s fall! Whatever mixed emotions you have about summer ending, if you’re a football fan, this may be the most wonderful time of the year. And while many of us will be hosting game-day watch parties, the diehards are not sitting in front of the television — they’re tailgating.
The subject of tailgating food can be a very personal matter. For some people, it’s “go big or go home,” with feasts complete with grills, crock pots and warming trays. For others, it’s just a light pre-game gathering with some take-out burgers and a cooler of drinks.
The star of many a tailgate is a submarine, or sub, sandwich. Or, depending where you’re from, you might call it a grinder, hoagie, hero, po’ boy, spukie or Italian sandwich. Old comic strip fans might call it a Dagwood. Whatever the name, we’re talking about an overstuffed sandwich on a roll, composed of layers of meats, cheese, condiments and so on. And while it’s easy to pick up at a local sandwich joint, if you want to give your friends and family a treat, why not hit the deli, stock up on your favorite fillings and make your own?
GATHERING THE INGREDIENTS
Making a fabulous sub requires minimal kitchen skills. It’s all about the ingredients, and a few smart finishing touches. The classic deli sub tends to be Italian in nature, including the meats, cheeses and some other deli staples. Favorite grinder meats in our house include sopresetta, ham, prosciutto, mortadella and various types of salami. Turkey is another option, as is roast beef.
Lots of choices in cheeses, but my favorite is provolone, with its smooth texture and light sharpness. American cheese, cheddar, Swiss, Munster, fontina and Havarti are also fine choices. The meats and cheeses should be sliced thinly but piled high. This is not a moment for restraint.
