The Ultimate Game Day Hoagie
Wondering what to serve a hoard of hungry football fans? Our hearty Hoagie sandwich is the ultimate Game Day snack.
Ingredients
For the Homemade Mayonnaise:
- 2 California prunes
- 2 large eggs if you're concerned about eating raw eggs, you can use pasteurized eggs
- 1 ½ cups California Extra Virgin Olive Oil
- ½ teaspoon dry mustard
- ¼ teaspoon kosher salt or more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons apple cider vinegar
For the Pistachio Pesto:
- 3 cups packed fresh basil leaves
- 1/2 cup freshly grated Parmesan
- 1/3 cup shelled pistachios
- 3 cloves garlic
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 cup extra-virgin olive oil
For the California Club Sandwich:
- 1 loaf Everything Bagel French Bread or regular French Bread
- Olive oil
- ½ cup homemade mayonnaise
- 6 slices assorted cheese: Jalapeno Jack Cheddar, Swiss, Colby Jack.
- ¼ pound – ½ pound thinly sliced turkey
- 6 strips cooked bacon halved
- 1 head iceberg lettuce leaves separated and torn into manageable sized pieces
- 2 packed cups assorted leafy greens: baby spinach tat soi, arugula, buttercrunch, Romaine
- ½-¾- pound red slicing tomatoes sliced thin on a mandoline
- ½ of a large red onion sliced thin, slices soaked in ice water of desired, see note
- ½ cup thinly sliced roasted bell pepper strips
- ½ cup pickled jalapenos
- ½ cup pistachio pesto
Instructions
To make the mayonnaise:
- In a small bowl, place the prunes and pour hot water to cover completely. Let them soak until they’re rehydrated and softened, about 10 minutes.
- Remove the prunes from the water, then finely chop them. Use the side of a chef’s knife or the back of a large spoon to mash the prunes until broken down into a paste. Set aside.
- Place the eggs in a wide-mouth, quart mason jar. Using an immersion blender, blend from the bottom while slowly pouring in the oil, until completely emulsified.
- Add the dry mustard, salt, and pepper, blending until combined.
- Once combined, add the apple cider vinegar and the prunes and blend again to mix well. taste for seasoning and adjust if needed.
- Cover and refrigerate; can be used for up to 5 days.
To make the pistachio pesto:
- In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped.
- With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
- Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
To assemble the sandwich:
- Preheat the oven to broil. Split the French loaf in half, lengthwise, being careful to not slice all the way through. Drizzle the inside of the loaf with olive oil and toast under the broiler for 1-2 minutes until lightly toasted inside.
- Spread the prepared mayonnaise on the bottom of the French loaf. Top with the cheese slices, alternating colors/flavors if using a variety. Layer on slices of turkey and bacon pieces.
- Begin to fill in the sandwich with greens on top of the turkey. Start with the iceberg lettuce then fill in any gaps with other leafy greens. If using varying shades/flavors of leafy greens, be sure to have a visual mix of varieties across the entire loaf of bread. Season the greens layer liberally with fine sea salt and freshly cracked black pepper.
- Gently fold thin slices of tomato in half and tuck, skin side out, into the sandwich. This will ensure any seeds or liquid from the inside of the tomatoes sops up into the bread and doesn’t drip down the outside of the sandwich.
- Repeat the process of folding and tucking with the thin slices of red onion. Tucking and layering in- between the tomato and leafy greens.
- Fill in any gaps with thinly sliced roasted red bell peppers and pickled jalapenos.
- Finally, spread pesto inside across the top of the toasted French loaf.
- Serve on a platter as one big sandwich for a crowd or slice into individual sandwiches right before serving.
Notes
Prep ahead:
Cook the bacon, make the mayonnaise and prep the pesto the day before you would like to serve this sandwich for easy prep on game day!
Styling tips:
Want to ensure that your game day sandwich is as beautiful as ours? Here are a few sandwich making tips to ensure yours is photo ready!
1. Use a mandoline to make thin, uniform slices of tomato and onion.
2. Use 2 types of cheese slices in varying colors and flavors instead of just one.
3. When choosing leafy greens, use a cold iceberg lettuce for its trademark crunch, but fill in with darker leafy greens that are unexpected and have slightly different flavor profiles and textures. Taste tips: Like a sweeter green? Go for tatsoi. Want a peppery punch? Go for arugula. Raw red onion a little too potent of a flavor for you? Here is how to take the bite out of raw onion slices! Just peel and slice the red onion as called for, then submerge the slices in a bowl of ice water. Allow them to sit in the water for at least ten minutes, stirring once or twice. Then drain and pat dry, if necessary, before using them in your recipe. Traveling with your Club Sandwich to a Game Day party? Build the sandwich as instructed above then wrap the sandwich tightly in sheets of parchment paper then wrap the entire thing tightly in plastic wrap.
1. Use a mandoline to make thin, uniform slices of tomato and onion.
2. Use 2 types of cheese slices in varying colors and flavors instead of just one.
3. When choosing leafy greens, use a cold iceberg lettuce for its trademark crunch, but fill in with darker leafy greens that are unexpected and have slightly different flavor profiles and textures. Taste tips: Like a sweeter green? Go for tatsoi. Want a peppery punch? Go for arugula. Raw red onion a little too potent of a flavor for you? Here is how to take the bite out of raw onion slices! Just peel and slice the red onion as called for, then submerge the slices in a bowl of ice water. Allow them to sit in the water for at least ten minutes, stirring once or twice. Then drain and pat dry, if necessary, before using them in your recipe. Traveling with your Club Sandwich to a Game Day party? Build the sandwich as instructed above then wrap the sandwich tightly in sheets of parchment paper then wrap the entire thing tightly in plastic wrap.
Nutrition
Calories: 800kcalCarbohydrates: 29gProtein: 18gFat: 69gSaturated Fat: 13gPolyunsaturated Fat: 11gMonounsaturated Fat: 37gTrans Fat: 0.03gCholesterol: 70mgSodium: 1089mgPotassium: 386mgFiber: 3gSugar: 6gVitamin A: 1757IUVitamin C: 17mgCalcium: 264mgIron: 3mg
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