We’re going to the Super Bowl.
It never gets old, and it never gets any less exciting! The opportunity to celebrate our hometown heroes’ hard-fought victories, to witness their individual and collective record-breaking achievements, is such a unique pleasure and privilege.
Season after season, game after game, play after play, the New England Patriots are able to make history and seemingly defy the laws of gravity and physics to defeat skilled rivals on their sometimes bumpy and battered path to victory. The team has redefined the term momentum.
It is a marvel of athletic achievement and teamwork that they somehow seem to defy all odds, overcome injuries and beat the clock to make it happen. And they don’t always make it look easy, taking their fans along for the emotional roller-coaster ride.
In the face of gossip, innuendo and negative publicity, the players remain laser-focused, united and determined to “bring it home” for their coaches, fans, families and, most importantly, each other.
Heroes, otherwise known as “destroyer” sandwiches and “torpedo” sandwiches, are fitting fare for any Patriots fan to enjoy during our next date with destiny.
I look forward to the exhilaration of Super Bowl LII and wish for no injuries on either team and another shining Lombardi Trophy for the Pats.
THE ITALIAN HERO
The classic Italian sub is said to have originated in New England in the late 19th century. My hero has a few tweaks, including Italian prosciutto di Parma and flavorful, spicy-hot capocollo in place of the typical “mystery meats,” salami and mortadella. Your meats and cheeses should be very thinly sliced, with no more than a single layer of each. The quality and texture of the bread is also key. Both Annarosa’s Bakery in Salisbury and Joppa Fine Foods in Newburyport have exceptional baguettes.
Servings: 5
1 20-inch French baguette
2 tablespoons hot crushed pepper relish
3 slices Italian prosciutto di Parma (very thin)
3 slices Krakus Polish ham (very thin)
5 rounds hot capocollo
2 slices smoked, aged provolone cheese
3/4 cup Roma or cherry tomatoes, chopped
3/4 cup iceberg lettuce, roughly chopped
1/4 red onion, diced
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
For the red wine vinaigrette:
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon red pepper flakes
Slice the baguette in half lengthwise.
Top the bottom slice with an even layer of relish. In single layers (folding if necessary to fit the width of the baguette), top with the prosciutto di Parma, ham, capocollo and cheese, in that order. Top with the tomato.
Spread the top half of the baguette with the lettuce and onion.
Whisk together the vinaigrette ingredients, and drizzle over the top layer of the baguette just before serving. Using a serrated knife, cut the hero into 2-inch slices.
TURKEY CLUB HERO
This American classic is fantastic for game day. I like to use local bacon and freshly roasted turkey from Tendercrop Farm in Newbury and a crisp French baguette from Joppa Fine Foods to make it extra-special. Assembly and preparation are a breeze, and you can cut the hero into 2-inch slices and serve right on a cutting board. That way, your guests can help themselves, and trust me, they will! If you’re going to be serving a crowd, plan to make two or three sandwiches.
Servings: 5
4-5 slices local bacon, cut into 1-inch pieces
1 20-inch French baguette
1/4 cup mayonnaise
2 slices sharp cheddar cheese
8 ounces roasted local turkey breast, sliced
4-5 Roma or cherry tomatoes, sliced
1 cup red leaf lettuce, roughly chopped
1 ripe avocado, sliced
Cook the bacon pieces in a skillet over medium heat until crisp, stirring frequently, about 3-4 minutes. Drain on paper towels.
Slice the baguette in half lengthwise. Spread an even layer of mayonnaise on both halves. In single, even layers on the bottom half of the baguette, place the cheddar, turkey, tomatoes and bacon, in that order.
On the top half, spread the lettuce and top with the avocado slices. Carefully place the top half of the sandwich over the bottom half.
Using a serrated knife, cut the hero into 2-inch slices. Serve at room temperature.
BUFFALO CHICKEN SLIDERS WITH BLUE CHEESE COLESLAW
Buffalo wings may very well be the most popular game-day food of all time, but it is very messy eating deep-fried wings, dripping with creamy blue cheese dressing, with your fingers. These mini heroes, or sliders, are the perfect solution. Tender local chicken breasts (I get mine at Tendercrop Farm) are pan-fried, bathed in buffalo sauce while still hot, served on mini sub or snowflake rolls, and topped with scrumptious blue cheese coleslaw. The slaw is also excellent on its own, and you’ll have a bit extra to serve on the side.
Servings: 6
6 mini sub or snowflake rolls
For the chicken:
6 4-ounce local boneless chicken breasts
1 egg
1 cup fat-free buttermilk
1 teaspoon hot sauce
11/2 cups all-purpose unbleached flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3-5 tablespoons extra-virgin olive oil
For the coleslaw:
4-5 cups green cabbage, thinly sliced
2 carrots, peeled and coarsely grated
2 celery stalks, thinly sliced
2 cloves garlic, minced
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup mayonnaise
2 tablespoons fat-free buttermilk
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup blue cheese, crumbled
1/2 cup scallions, thinly sliced
1/4 cup fresh parsley, roughly chopped
For the buffalo sauce:
1/2 cup Frank’s RedHot sauce
3-4 dashes Tabasco sauce (optional)
1/4 teaspoon ground cayenne pepper
3 tablespoons unsalted butter
Trim excess fat off the chicken. Rinse with cold water, and pat dry.
Whisk the egg, 1 cup buttermilk and hot sauce together. Place the chicken breasts in a large, gallon-size bag, and pour in the buttermilk mixture. Allow to marinate in the refrigerator for a half-hour.
In a large shallow bowl, combine the flour and 1/2 teaspoon each of salt and pepper. Set aside. Slice and lightly toast the mini sub or snowflake rolls.
In a medium stainless steel bowl, combine the cabbage, carrots and celery. In a separate bowl, whisk together the garlic, vinegar, honey, mustard, mayonnaise and buttermilk. Pour over the slaw, coating evenly. Season with salt and pepper. Stir in the blue cheese. Top with the scallions and parsley. Gently combine, and set aside.
In a large saucepan, heat the Frank’s sauce and Tabasco (if using), cayenne pepper, and butter over low heat, stirring occasionally.
Once the chicken has marinated, heat 3 tablespoons of olive oil over medium-high heat in a large cast-iron skillet. Shake excess buttermilk mixture off the chicken, and dip chicken into flour, turning and pressing.
Place the chicken in the skillet in a single layer, and cook for 4 minutes, until crisp and golden. Turn gently, and cook for 3-4 minutes longer. You may need to add 1-2 tablespoons more olive oil at this point if the skillet becomes too dry. Immediately transfer the cooked chicken to the saucepan with the hot sauce mixture, turning each piece to coat evenly.
Place the chicken on the rolls, and top each with 1/4 cup coleslaw. Serve with additional slaw on the side.
THE CUBANO
This hero requires a bit more work and advanced preparation than the others but is well worth the effort. The key to making this exceptionally tasty and satisfying sandwich is in the quality of ingredients you use. Roast local pork loin — which I get from Tendercrop Farm, along with the ham — is a must, as is a rustic, freshly baked ciabatta. You need a bread that is hearty and earthy, and I recommend the ciabatta from Annarosa’s Bakery.
Servings: 6
1 to 11/4 pounds local pork loin
2 tablespoons olive oil
1 large Spanish onion, sliced
1 large loaf ciabatta
1/4 cup Dijon mustard
1/2 pound local ham, sliced
4 slices Swiss cheese
4 dill pickles, thickly sliced
2 tablespoons unsalted butter, softened
For the marinade:
Juice and zest of 1 tangerine
Juice and zest of 1 lime
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Trim the pork loin of excess fat. Combine all the marinade ingredients in a small food processor, and pulse until just combined, 1 minute.
Place the pork in a large, sealable plastic bag, and pour in the marinade. Refrigerate for a minimum of 1 hour or up to 24 hours.
Heat the oven to 450 degrees.
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil. Remove the pork loin from the marinade, and pat dry. Reserve the marinade.
Sear the loin for 2 minutes on each side. Turn off heat, scatter the onions around the pork and pour the reserved marinade over the onions. Place the skillet in the oven, and roast for 20 minutes. Remove from the oven, tent with foil and allow to rest for 10 minutes. Cut into thick slices.
Meanwhile, slice the ciabatta in half lengthwise with a serrated knife. Spread both halves evenly with mustard. Layer on the pork, and top with the ham, cheese and pickles, in that order. Cover with the top layer of ciabatta, pressing down firmly.
Heat a panini press griddle on medium. Spread the butter on the outside of the ciabatta. Griddle for 8-10 minutes, until the cheese has melted, pressing the panini press firmly. Allow to cool for 2-3 minutes.
Cut into 6 even wedges. Serve at once.
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Allison Lehane lives in Newbury, where she is a home cook who is passionate about locally sourced ingredients. Her recipes have been inspired by her world travels through her former career as an international home fashion buyer for TJX Corp. Contact her at [email protected].