Tailgate Trifecta Sub

Tailgating with Two Brothers Deli

Cheering on your favorite team inevitably makes you hungry. Knowing that, we recommend planning ahead before your next game to make sure you’re taking your appetite into consideration. Whether you’re rooting from the road, from the comforts of your couch, or at a friend’s house, these two recipes are a great addition.

Tailgate Trifecta Sub

Tailgate Trifecta Sub

Yield: 6-8 servings

Ingredients: 

  • 1 oval loaf rustic Italian bread (about 1 lb) 
  • 1 large bunch broccoli rabe, ends trimmed
  • 2 TB extra-virgin olive oil
  • 3 cloves garlic, sliced
  • ½ tsp red pepper flakes
  • 1 TB lemon juice
  • ⅓ cup sliced pepperoncini (optional)
  • ½ lb sliced Two Brothers Hot Pepper Jack cheese
  • ⅓ lb sliced Two Brothers Black Forest Honey Ham
  • ⅓ lb sliced Two Brothers Roast Beef
  • ⅓ lb sliced Two Brothers Oven Roasted Turkey Breast

Method:

Bring a large pot of salted water to a boil. Heat broiler to HIGH. Slice bread in half lengthwise; remove and discard some of the bread from inside each half to make room for the filling. Place cut side up on a baking sheet.

Add broccoli rabe to the boiling water. Cook 4 minutes; drain. Heat oil on medium-high in a large sauté pan. Add garlic and red pepper flakes; cook 1 minute. Add broccoli rabe and cook 2 more minutes. Stir in lemon juice and, if using, pepperoncini. Remove from heat.

Place half the cheese on the top half of the bread, then add broccoli rabe. On bottom half of the bread, alternate ham, roast beef and turkey; add the remaining half of the cheese.

Broil on HIGH for 3 minutes, or until cheese is melted. Cool 1 minute, then carefully turn top half of the bread onto the bottom half. Slice and serve.

Note: Want to take this sub on the road? Wrap it tightly in foil after broiling to stay warm. Place it on the grill, still wrapped in foil, for several minutes to reheat. It also tastes great at room temperature.

——————–

Pastrami Potato Salad

Pastrami Potato Salad

Yield: 6-8 servings

Ingredients:

  • 2 lbs small waxy potatoes (about 2 inches wide) 
  • ¾ cup mayonnaise
  • ¼ cup buttermilk or milk
  • 2 TB grainy mustard
  • ½ tsp sweet paprika
  • ½ tsp coarse black pepper
  • ¼ tsp ground coriander
  • ½ lb Two Brothers Uncured Beef Pastrami, sliced ½-inch thick at deli counter

Method:

Place potatoes in a pot and cover with 1 inch cold water. Bring to a boil. Reduce to a simmer, cover and cook 12 minutes, until fork-tender. Drain and cool slightly, then dice into 1-inch pieces.

Whisk mayonnaise, buttermilk, mustard, paprika, pepper and coriander until blended. Dice pastrami into bite-size pieces. Gently toss potatoes and pastrami with dressing. Season to taste.

Serve warm or at room temperature.

2 comments

  1. The circular is to small print and I can’t read it. I have shopped at Heines in Willoughby,Ohio since it opened 27 years and miss the ads.

Leave a Reply to Alyse Lamparyk Cancel reply

Your email address will not be published. Required fields are marked *