You created six new sandwiches for Food Network specifically for the big game this Sunday. How did you come up with them?
JM: They are easy sandwiches I would want to eat while watching a game. Plus, they hold well so they are going to remain fresh and tasty, at least until halftime, when they’re all gone.
Which one can we expect on your menu?
JM: My good friend is actually hosting an engagement party the day of the big game, which is not only grounds for a man-card revocation, but also cuts into my prep time. That’s why I’m making the Rueben Meatball Sliders. They are easy to make ahead, as well as the Monster Muffaletta, which really involves no cooking.
It seems like bread can make or break a sandwich. How do you know which type to use?
JM: Start with fresh bread treated right. The texture and mass of the bread cannot overpower the sandwich’s contents. If you are using day-old rolls or buns, make sure to butter and griddle them. Reactivate the supple qualities and make it a pillowy vehicle for what lies in between.
Why sandwiches for the Super Bowl?
JM: You save on purchasing and washing tons of silverware. Plus, it frees up one of your hands when it’s time to cheer, have a drink or bet a square.
What else is on your menu?
JM: Bowls of chips. Got to have chips. Lots and lots of chips. And, just in case, a bottle of Gout medication.
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