A tailgate touchdown – Forego the usual and try versatile sandwiches for your game-day crowd

Football and food go hand in hand, especially around here.

Whether you’re going out to tailgate or having folks over to watch the game, the only thing that matters as much as who’s playing—well, almost as much—is what’s on the menu.

If you’re from south Louisiana, you’re familiar with standard tailgating fare: jambalaya, red beans and rice, chili, gumbo, pasta and potato salads, and just about every kind of chicken wing, boudin ball and burger creative chefs can dream up.

While those are all fine to serve to a big, multi-generational crowd, we do get tired of the same old staples, season after season, however expertly prepared they may be. So this fall, we thought we’d try throwing a few other options into the mix—like a variety of hearty, well-constructed sandwiches.

Why sandwiches for a tailgating gathering? The possibilities are endless. You can change them up and adapt them to suit individual tastes of those in your crowd. You can make them as simple or as fancy as you wish. They’re easy to transport, and they’re simple to serve. In short, they’re perfect for a tailgating gathering.

Tracey has come up with three different options to delight and satisfy any palate. The first is what we call a Blackened Blue. It’s a grilled chicken breast seasoned with Cajun blackened seasonings, topped with blue cheese and grilled red onions, and dressed with Dijon mustard sauce and mixed greens. This is truly a meal in itself and can be deconstructed and served as a salad as well. If you have a grill at your tailgating event, make the sandwiches onsite. If you’re grilling the chicken from home and bringing it, leave it all deconstructed and let everyone make their own sandwiches.

The second is a nod to a grilled cheese sandwich, but a far more sophisticated version.

It’s a Roasted Garlic and Brie Melt, a baguette filled with a homemade roasted garlic jam, a little crispy bacon, green apple slices and Brie cheese that is then toasted until everything is melted. This sandwich is easy to put together ahead of time and can be heated on the grill or in the oven for a few minutes before serving—truly a crowd-pleaser.

If you prefer a more healthful sandwich, we suggest a Roasted Veggie Pita with Hummus. It’s so tasty and satisfying, you may not believe it’s meat-free. But it is—a pocket filled with hummus and fresh vegetables and sprinkled with a light, lemony vinaigrette. It makes a beautiful presentation on a platter and can be made well in advance. Just keep refrigerated for as long as possible until ready to serve, and go easy on the dressing if you won’t be eating them right away, to keep the veggies from getting soggy.

So whether you are Dining In to watch the game or hitting campus to tailgate, your family and friends will delight in these easy yet delicious crowd-pleasers.

Blackened Blue
Roasted Garlic and Brie Melt
Veggie Pita with Hummus

Recipes by Tracey Koch.

Serves 6.

For the chicken:
3 boneless and skinless chicken breasts (about 2 lbs.)
˝ tsp. kosher salt
Ľ tsp. cayenne pepper
Ľ tsp. fresh ground black pepper
1 clove fresh minced garlic
˝ tsp. onion powder
Ľ tsp. dried thyme
Ľ tsp. dried oregano
2 Tbsp. olive oil

1 large red onion, cut into 1-inch slices
2 Tbsp. olive oil
Ľ tsp. salt
Ľ tsp. pepper

˝ cup Dijon mustard
Ľ cup mayonnaise
1 clove minced garlic
1 tsp. fresh lemon juice
Pinch of salt and pepper to taste

6 whole-wheat buns, lightly toasted
2 cups mixed baby greens

1. The chicken breast will be too thick for a sandwich. Use a sharp chef or filet knife to slice the breasts in half length-wise, through the middle. You will end up with six thinly sliced chicken breasts.
2. In a shallow bowl, combine the ingredients for the blackened marinade and mix well. Add in the chicken breasts and allow them to marinate for an hour.
3. Heat the grill and cook the seasoned chicken breasts over medium-high heat for four minutes on each side.
4. Remove the chicken to a platter and place a slice of blue cheese on each one. Cover with foil. Allow the chicken to rest five to 10 minutes.
5. Brush the red onion slices with olive oil on both sides and sprinkle them with the salt and pepper.
6. Place them on the grill for two to three minutes on each side. Remove them from the grill and set aside.
7. Construct the sandwiches by spreading a couple of tablespoons of the Dijon dressing on each side of a toasted bun. Top it with the blackened chicken breast topped with blue cheese. Place a slice of grilled red onion on top and some mixed greens over the onion. Top with the other half of the toasted bun and serve.

Serves 10-12.

1 pod garlic
2 Tbsp. olive oil
1 medium onion, chopped
1 Tbsp. apple cider vinegar
Ľ tsp. salt
Ľ tsp. black pepper
1 cup apple jelly

1. Preheat the oven to 375 degrees. Trim the top off the garlic and rub it with one tablespoon of the olive oil.
2. Wrap the garlic pod in aluminum foil and roast for 25-35 minutes or until the garlic is very soft. Remove the garlic and allow it to cool.
3. In a skillet, heat the remaining olive oil and add in the chopped onions, apple cider vinegar, salt and pepper. Sauté the onions over medium-high heat or until they are golden in color—about five to seven minutes.
4. Add the apple jelly and squeeze in the roasted garlic pod. Stir until all is incorporated and remove from heat. Allow to cool completely and store in an airtight container in the refrigerator for up to one week.

1 French baguette loaf
6 slices bacon, cooked crispy and crumbled
8 to 10 slices of Brie cheese
1 green apple, sliced thin
1 cup roasted garlic spread

1. Using a serrated knife, carefully slice the baguette down the middle lengthwise.
2. Place the slices of Brie along the bottom half of the bread.
3. Lay four to five thin slices of green apple over the Brie.
4. Sprinkle the top of the Brie and apple slices with the crisp bacon crumbles.
5. Spread the top half of the bread with the roasted garlic spread, close the sandwich and cut into two-inch slices, keeping the loaf intact. Wrap the baguette in aluminum foil and chill until ready to serve.
6. Before serving, pre-heat the oven or grill to 350 degrees and heat for 15 to 20 minutes or until the Brie is melted through. Serve hot.

Serves 8.

For lemony vinaigrette:
1 clove minced garlic
2 Tbsp. lemon juice
Ľ tsp. salt
Ľ tsp. pepper
Ľ tsp. dried oregano
Ľ tsp. dried mint
1/3 cup olive oil

In a small bowl whisk together all the ingredients and set them aside.

2 cups diced tomatoes
2 cups diced cucumbers
1 cup shredded carrots
1 bag baby spinach
1 cup sliced Kalama olives
1 cup crumbled feta cheese
8 whole-wheat pita pockets
2 cups hummus

1. In a large bowl, combine the tomatoes, cucumbers, carrots, spinach and olives and toss with the lemony vinaigrette.
2. Top the mixture with the feta and give it one more gentle toss.
3. Cut the pitas in half and spread the insides of each with some hummus.
4. Divide the vegetable mixture between the pitas and place on a platter. Gently cover and keep them chilled until ready to serve. This can be made a couple of hours ahead of time.