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