TAILGATING OR IN-FRONT-OF-THE-TV HAM AND TURKEY SUB

TAILGATING OR IN-FRONT-OF-THE-TV HAM AND TURKEY SUB

Whether you plan to tailgate at the game or watch the game from your easy chair at home, this sub sandwich will be a hit!

1 loaf (1 lb size) French or Italian Bread (whole-grain preferably!)
1/2 cup mayonnaise
1/2 lb deli thin-sliced honey ham
1/2 lb deli thin-sliced smoked turkey breast
6 to 8 slices cheddar or American cheese (your preference)
1 1/2 to 2 cups shredded lettuce
2 medium tomatoes, sliced thin
8 to 10 slices bacon, cooked and drained
1/2 red onion, sliced thin
banana peppers, sliced thin, optional

Split bread in half lengthwise without cutting all the way through; spread the mayonnaise over the bottom half of the bread.

Place layers atop the mayonnaise as follows; ham, turkey, cheese, lettuce, tomatoes, bacon, peppers-if using, and onion.

The file photo.

For tailgating, wrap sandwich tightly in plastic wrap until ready to serve.  Unwrap and cut into 8 to 10 equal pieces.  Otherwise, place sandwich on cutting board and cut into individual pieces.  Arrange on platter and carry to TV room! 

RAVIOLI & ZUCCHINI CASSEROLE

1 pkg (25-oz) frozen beef ravioli

1 tbsp olive oil

1 (approx. 8-oz) long, skinny zucchini, thinly sliced

1 large shallot, thinly sliced

1 can (14.5-oz) diced tomatoes with basil, garlic and oregano, drained

1 1/4 cups Alfredo sauce

1 cup grated mozzarella

1/2 cup grated Parmesan

Heat oven to 350-degrees. 

Bring a large pot of lightly salted water to boiling. Add ravioli and cook 2 minutes until still firm. Drain.

Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add zucchini and shallot and season with salt, if desired. (I recommend skipping the salt). Cook until the zucchini is softened, 4-5 minutes.

Place ravioli in bowl. Toss in zucchini mixture and tomatoes. Gently stir in Alfredo sauce. Spray a 1 1/2-quart baking dish with nonstick cooking spray. Spoon half of the ravioli mixture into the dish and top with half the cheeses. Add remaining ravioli mixture. Reserve the remaining cheeses at room temperature.

Cover the dish with foil and bake 30 minutes. Remove from oven and turn on broiler. Remove foil and sprinkle with the remaining cheeses. Broil 3-inches from the heat for 2 to 3 minutes until browned and bubbly. Cool slightly before serving.

Yield: 5 servings.

recipe and photo Woman's World 2026

 

BASIC MEAT MARINADE WITH TEX-MEX OPTION

1/2 cup olive or canola oil

1/2 cup apple cider vinegar
1 lemon, juiced
2 garlic cloves, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper

Whisk all the above ingredients together, add meat, and marinade according to the meat recipe.

The above is a basic marinade.  You can add other ingredients to make it a Tex-Mex marinade:

• 1/4 cup chopped cilantro
• 1/2 tsp hot pepper sauce
• replace the lemon above with lime and add the zest

file photo used for reference only