Ask me who won the Super Bowl last year. Or which teams were even in it. Was it the Deflate-gate game? Did Janet Jackson’s top fall off mid-halftime-show? Was Lawrence Taylor MVP? I’m not proud of my ignorance, but at least I have some company. As we head into Super Bowl 51 weekend, there’s a good chance that one of my daughters might ask me with a straight face if the Knicks are playing in it this year. Sorry to deliver on gender stereotypes here, but the women in the DALS house are shameful football fans.
I’ll tell you one detail about 2016’s game that we can all remember, though: Heidi’s Ohio Sammies. Heidi, you may recall, is the genius behind the Hummus Hack, and last year, when she and her husband Will invited us over for a Super Bowl party, she blew all our minds when she presented a tray of buttery baked ham and swiss sandwiches that had been in the works for 24 hours. I know, what’s the big deal about ham-and-cheese sandwiches? Well, for starters they’re made with sweet Hawaiian rolls — what Dayton-raised Heidi calls a “midwestern speciality item.” (You can use slider buns or challah, too.) But what takes them from good to great, in my mind is that once they’re assembled, the sandwiches are “pressed,” panini-like for hours, allowing them to soak up the buttery-mustard sauce that’s been drizzled on top of them. Yes, buttery-mustard sauce.
Anyway, we are lucky enough to invited back for Ohio Sammies as we watch the Steelers take on the Braves this Sunday (what?), but below is her recipe along with a vegetarian sub option from my book (shown above, the one on top). My favorite thing about them? They’re easy to eat on the couch and you can prepare them ahead of time. Add some beer and chips and you’ve got yourself a game. Go Yanks!
We’ve made this for birthday parties alongside a classic Italian sub (both recipes are in the birthday section of How to Celebrate Everything) and it usually serves about five kids or four adults.
1 12-inch baguette, the best quality you can find
1 avocado, halved and sliced into thin half-moons
3 ounces Swiss or provolone cheese 24 thin slices of hothouse cucumbers (the narrow kind you don’t have to peel or seed that usually comes wrapped in plastic), from about 1 small cucumber
1 large tomato, the best you can find, sliced (very thin) horizontally and then in half
8 to 10 lettuce leaves from a head of Bibb, Boston, romaine, or oak leaf
1⁄4 small red onion, very thinly sliced
1⁄4 cup red wine vinegar 1⁄3 cup good-quality olive oil 1⁄2 teaspoon dried oregano
1 tablespoon mayonnaise
Slice the baguette in half lengthwise and on the bottom half, start by layering the avocado and cheese, slightly overlapping as you go. Lay down the cucumbers in two adjacent rows, overlapping slightly, on top of the cheese. Distribute the tomato halves, overlapping as well, then the lettuce and onion.
When ready to serve, whisk together the red wine vinegar, olive oil, and oregano until emulsified, then drizzle on the top baguette half. Spread the mayo on top of the vinaigrette. Close the sandwich with the top baguette half, then place on a cutting board and slice into separate sandwiches.