Super Sunday Menus

No matter where we go these days, it seems like everyone has football fever and is gearing up for the big game. And where there are football fans, there's food! So we've come up with these unique menus for your game-day entertaining strategy. Use the whole menu, or pick and choose the recipes that you like.

Finger-Food Fan Fare | Super Soup & Sandwich Buffet | Chili-Lover's Football Feast

Super Soup & Sandwich Buffet Menu

Everyone loves a build-your-own-sandwich feast! Create a spread that includes the finest ingredients for cold and hot sandwiches, plus delicious renditions of classic sides. And don't forget the warm soup for that cold February day. It's a guaranteed touchdown!

And to prevent your guests from getting peckish late in the 3rd quarter, round out these menu ideas with fresh and pickled vegetable assortments, dips, and lots of crunchy things—nuts, chips and dips, popcorn. (How about topping the popcorn with butter and Nirmala's Kitchen Jamaican Jerk seasoning, Wildfire Chili Blend, or Peg Leg Porker Dry Rub?)


Smoked Turkey & Provolone Sandwiches
Smoked Ham & Swiss Sandwiches
Open-Faced Steak Sandwiches
Cuban-Style Sandwiches
Warm Potato Bacon Salad
Ham Bone & Split Pea Soup

Game-Day Strategy

Roast the pork for the Cuban-Style Sandwiches one to two days ahead.

The Ham Bone and Split Pea Soup takes about 3 3/4 hours to make.  Plan on making the soup the night before or the morning of your party. Begin by removing ham from the bone and wrapping the slices tightly in plastic wrap and refrigerate until party time.

Bring the Smoked Turkey Breast and Smoked Spiral-Cut Ham(s) to room temperature a couple hours before your party. In the meantime, prepare the Warm Potato Bacon Salad and fixings for the Steak Sandwiches.

Smoked Turkey & Provolone Sandwiches
Smoked Ham & Swiss Sandwiches


1 (4-6 lb.) Smoked Turkey Breast
1 (6-7 lb.) Spiral-Cut Half Smoked Ham
2 lbs. Provolone cheese, thinly sliced
2 lbs. aged Swiss cheese, thinly sliced
1 head Arugula
1 head Romaine
2 to 3 lbs. fresh tomatoes, sliced
1 lb. red onions, thinly sliced
Tracklements Cranberry Sauce with Port
Tracklements Horseradish Mustard
Wild Thymes Thai Chili Roasted Garlic Sauce
2 dozen hearty sandwich rolls


Planning Tip: The Ham Bone and Split Pea Soup takes about 3 3/4 hours to make.  Plan on making the soup the night before or the morning of your party. Begin by removing ham from the bone and wrapping the slices tightly in plastic wrap and refrigerate until party time.

1. Take the turkey out of refrigerator and bring to room temperature, about 1 1/2 hours. Slice the turkey into 1/4-inch slices for serving. (If you prefer thinner slices, it's best to slice the turkey breast while it's still chilled. The turkey will also reach room temperature faster this way.)

2. Take the ham slices out of refrigerator and bring to room temperature.

3. Arrange turkey and ham slices on a platter and serve buffet-style alongside the rolls, vegetables, and spreads. Makes approximately 2 dozen hefty sandwiches.

Leon's Great Open-Faced Steak Sandwich


1/2 lb. red onions, sliced very thin
1 cup olive oil
1/2 cup fresh rosemary, chopped
8 thick slices rustic country bread
Olive oil for brushing the bread
Dijon mustard
8 (4 oz.) USDA Prime Dry-Aged Minute Steak
1/2 cup Roquefort cheese, crumbled
1/2 lb. beefsteak tomatoes


1. Combine the red onions with the olive oil and the chopped rosemary. Let marinate for 1 hour, or as long as 12 hours.

2. Brush the bread slices with olive oil, and toast lightly over hot coals or under a broiler. Keep warm.

3. Grill or broil the minute steak just until rare. Remove from grill or broiler, to a warm plate and let rest for five minutes.

4. Prepare the sandwich. Spread mayonnaise and Dijon mustard to taste on the bread. Spoon any accumulated juices from the plate over the bread. Top with the tomato slice, followed by the steak. Finish the sandwich by spooning some of the red onion mixture over the steak, followed by the Roquefort cheese.

Cuban-Style Sandwiches

Typically, Cuban sandwiches are made in a sandwich press. But for do-it-yourselfers at a buffet, put out the fixings and a recipe card, and let your guests have at it building their own version. If you like, toast, grill, or broil the bread before putting it on the table.



Cuban bread (if you can't find this, try French, Italian, Vienna, or ciabatta)
1 (6-7 lb.) Smoked Spiral-Cut Half Ham
1 (3 lb.) Boneless Center-Cut Pork Roast
1 (7 oz.) jar Tracklements Horseradish Mustard*
2 lbs. Swiss cheese, sliced
Sliced dill pickles


One to two days ahead of time:

  1. Preheat oven to 350°F.
  2. Score the fat on top of pork, season with salt and pepper and place fat side down in cold roasting pan.
  3. Place pan over medium heat and brown well on both sides.
  4. Place roasting pan in oven with the fat side up and roast for 1 to 1 1/4 hours or until an instant-read or meat thermometer inserted into the meatiest section registers 150 to 155°F.
  5. Let cool and store in refrigerator until game day.

To Serve at Room Temperature:
Even if you choose to serve these sandwiches cold, they are a mouthful of flavors and textures from the savoriness of the meats to the punch and crunch of the pickles and mustard to the creaminess of the cheese. Pre-assemble sandwiches if you desire.

To Serve Warm:
Pre-assemble sandwiches if you desire. Use an electric grill press, waffle iron, or a portable burner and grill pan tableside for an optional step towards authenticity. Warm sandwiches through until the cheese melts and the meats' juices mingle.

*Tracklements Horseradish Mustard or Löwensenf's Classic Hot Mustard are great for their pungency, or try Tracklements Sweet Mustard Ketchup for those who like a lighter touch.

Warm Potato Bacon Salad



1 lb. potatoes, peeled

8 slices Double Hickory Smoked Bacon

3 Tbsp. Tracklements Sweet Mustard Ketchup


1. Boil the potatoes until just cooked.

2. Chop and fry bacon over medium heat until crispy. Remove from heat and keep warm.

3. Drain and cube the potatoes and fold carefully together with the cooked bacon. Toss gently with the Sweet Mustard Ketchup and serve warm.

Ham Bone & Split Pea Soup



1/4 lb. salt pork, sliced

1 1/2 lbs. bone from a Smoked Spiral Cut Ham
14 cups water

3 1/2 cups green split peas

2 tablespoons barley

2 large fresh turkey wings

3/4 cup onions, chopped

1 1/4 cups celery, finely chopped

3/4 cup carrots, chopped

1 (15 oz.) can tomatoes

1/2 teaspoon dried thyme

1 tablespoon soy sauce

Salt and freshly ground pepper to taste


1. Place salt pork in large kettle and allow to brown slightly. Add ham bone, water, split peas, barley, and turkey wings. Bring to a boil, then reduce heat, cover, and simmer for 2 1/2 hours.

2. Add vegetables, thyme, and soy sauce and continue simmering for 1 1/4 hours. Discard ham bone. Remove and bone turkey wings, chop meat, and return to soup. Discard bones.

3. Cool, then refrigerate overnight. Next day, skim off top fat, stir well, and add salt and pepper if needed. Reheat and serve hot.