Game Day/Weekend Eats

Ingredients

• 1 piece Italian Sub Roll (12‑inch, fresh bakery roll)
• 2 Tbsp Unsalted Butter (softened for easy spreading)
• 0.25 tsp Garlic Powder (adds subtle garlic flavor)
• 2 Tbsp Mayonnaise (full‑fat for richness)
• 1 tsp Dijon Mustard (sharp, tangy mustard)
• 2 Tbsp Parmesan Cheese (freshly grated)
• 1 Tbsp Daily Dressing (light vinaigrette, optional)
• 4 oz Maple Glazed Turkey Breast (sliced thin)
• 4 oz Maple Glazed Ham (sliced thin)
• 3 oz Genoa Salami (thinly sliced)
• 2 Tbsp Olives (peppery olives, sliced)
• 0.25 medium Red Onion (thinly sliced)
• 1 cup Baby Arugula (washed and dried)
• 0.25 cup Barbecue Chips (crushed into fine crumbs)

Instructions

1. Slice and Prepare the Bread

   Place the Italian sub roll on a cutting board and slice it horizontally in half, then cut each half into two equal pieces to create four manageable sections.

   Time: PT2M

2. Butter and Garlic‑Season the Bread

   Spread 1 Tbsp of softened butter on each inner surface of the bread pieces. Sprinkle a light dusting (about 1/8 tsp) of garlic powder over the buttered sides.

   Time: PT1M

3. Toast the Bread

   Heat a skillet over medium heat. Place the buttered bread pieces butter‑side‑down in the pan. Toast for 2‑3 minutes until golden brown and fragrant. Remove and set aside on a plate.

   Time: PT5M

   Temperature: Medium heat

4. Prepare the Creamy Spread

   In a small mixing bowl, combine 2 Tbsp mayonnaise, 1 tsp Dijon mustard, 2 Tbsp grated Parmesan, and 1 Tbsp Daily Dressing. Stir until smooth.

   Time: PT2M

5. Chop the Veggies

   Thinly slice the red onion and olives. Rough‑chop the baby arugula just enough to fit comfortably on the sandwich.

   Time: PT5M

6. Layer the Meats

   On each toasted bread piece, spread a thin layer of the creamy spread, then layer maple‑glazed turkey breast, maple‑glazed ham, and Genoa salami evenly.

   Time: PT2M

7. Add the Veggies and Greens

   Top the meat with sliced red onion, sliced olives, and a handful of baby arugula. Drizzle a tiny extra splash of the creamy spread if desired.

   Time: PT2M

8. Finish with Crushed Barbecue Chips

   Place the barbecue chips in a zip‑top bag and crush them with a rolling pin until they form fine crumbs. Sprinkle the crumbs over the assembled sandwich for a crunchy finish.

   Time: PT2M

9. Serve

   Close the sandwich, give it a gentle press, slice diagonally if desired, and serve immediately while the bread is still warm.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

55g

Fat

28g

Fiber

4g

Ingredient Substitutions

• Instead of Italian Sub Roll: French baguette, hoagie roll
• Instead of Unsalted Butter: Margarine, olive oil
• Instead of Garlic Powder: fresh minced garlic, garlic salt (reduce added salt)
• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Dijon Mustard: whole grain mustard, spicy brown mustard
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Daily Dressing: Italian dressing, balsamic vinaigrette
• Instead of Maple Glazed Turkey Breast: roast turkey, smoked turkey
• Instead of Maple Glazed Ham: honey‑glazed ham, regular sliced ham
• Instead of Genoa Salami: pepperoni, hard salami
• Instead of Olives: green olives, black olives
• Instead of Red Onion: white onion, shallots
• Instead of Baby Arugula: baby spinach, mixed greens
• Instead of Barbecue Chips: plain potato chips, tortilla chips

Equipment Needed

• Cutting Board
• Chef's Knife
• Skillet
• Small Mixing Bowl
• Spoon or Small Spatula
• Serving Plate

Critical Steps — Do Not Skip

• Toasting the buttered bread to a golden crisp without burning the butter.
• Crushing the barbecue chips just before assembly to retain crunch.
• Keeping meat layers thin to prevent the sandwich from becoming soggy.

Chef Tips from the Video

• Use a high‑quality Italian roll with a soft interior and a slightly crusty exterior for the best texture.
• If you can find real maple‑glazed turkey and ham, the sweet‑savory contrast shines; otherwise, drizzle a little pure maple syrup on plain turkey/ham.
• A light drizzle of extra‑virgin olive oil on the arugula adds a pleasant sheen and helps the flavors meld.

Troubleshooting

Storage

Refrigerator: Store the sliced meats, veggies, and spread in airtight containers for up to 2 days. Re‑toast bread before assembling if needed.

Freezer: Meats can be frozen individually for up to 3 months; thaw before use. Do not freeze assembled sandwich.

Room temperature: Assembled sandwich is best eaten within 2 hours at room temperature.

Make-Ahead Tips

• Slice and butter the bread a few hours ahead; keep wrapped in foil.
• Prepare the creamy spread and store in a sealed container in the fridge.
• Pre‑slice all meats and veggies; keep them separate to maintain texture.

Frequently Asked Questions