Cooking For A Crowd; Sandwiches for Super Bowl Sunday

I had really big cooking plans for this weekend…and I mean really big. (You’ve got to fold your arms high across your chest and say that last “really big” in your best Ed Sullivan voice.)


My post for the Chef Paul Sliders had me in the mood for more Cajun. I bookmarked a Red Beans and Rice recipe which was to slow cook for hours with ham hocks and andouille sausage in an array of brightly seasoned Cajun spices. Spooned over some hot steaming white rice the whole thing was then to be slathered in some Brown Cajun Gravy. Oh but wait…there’s more. Sunday morning leftovers were to be used for Eggs Basin Street. Milk and flour were to be added to the leftover rice and molded into cakes and fried. The rice cakes were to be topped with a scoop of the leftover red beans and a poached egg and the whole thing drizzled with a Cajun béarnaise sauce. Now doesn’t that sound wonderful?

My plans were foiled Friday evening when I ended up with a stomach bug. Even the sound of Hubs clanging dishes around in the kitchen sent me grabbing for pillows to cover my ears. I even ordered all cooking magazines, gleaming with their beautiful glossy food photos, out of my sight. Saturday night a bowl of clear beef broth tasted wonderful and I could have cared less about Chef Paul and his “feast”.


So, with all that said, let’s take a look at a platter of sandwiches I made a couple of months back for a potluck event. Easy and so packed with flavor you might want to consider them for next weekend’s food event. Not really a recipe, let’s take a look:

Pita Roll-Ups:

  • 1 package of pocketless pitas
  • 1 package Boursin Cheese
  • 1 pound Mortadella
  • 1 pound Pastrami or any of your favorite deli meat
  • Tarragon
  • Basil
  • Chives
  • Pepperoncini

Lay out your pita rounds and spread on a good layer of the Boursin cheese. Top with a few nice layers of the deli meats. Sprinkle on some basil, tarragon and chives. Add a layer of thin-sliced radishes and slivered sun-dried tomatoes. Roll them up. Slice them in half on the diagonal. Secure each half with a toothpick which has been speared with a small pepporncini. Tasty.


As you can see, it’s not really a recipe. It is flexible enough to be easy to match your own tastes. By using a different brand of flavored spreadable cheese, different sandwich meat and spices and you can make this your own.

Pita Roll-Ups…It’s What Could be for Super Bowl.

On this day..

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  1. says

    Ug…nothing like even imagining there is food on the planet when you are under the weather. Horrible. Hoping you’ve recovered well just in time for more snow! Yummy looking sandwiches.

  2. says

    I’m going to make this tray of these wraps for next weekend. It doesn’t get messy and men are always busy while watching the Superbowl lol. I’ll probably replace the meat with some smoked turkey. It looks so pretty.

    Get well soon :)

  3. Vickie says

    These are beautiful . . . especially when arranged on that gorgeous faceted platter. Okay, I have to say it. What a great way to finally use up those peppers. :P.

  4. says

    Lea Ann, I hope your bug is gone and you’re feeling better. That’s really sick when you don’t want to look at food magazines.

    Love the flavor combination of Boursin & tarragon in your roll ups.

  5. says

    You poor dear, I hope your feeling much better. Your sandwiches look perfect for superbowl Sunday. My guys might like these when I out at my annual SB movie. Take care.

  6. says

    I have had the flu since Wednesday. Thought I was better for 3 hours saturday and it came back even worse that night and I’m still home from work today. UGH!

    I want to get back into the kitchen just to feel “normal” again.

  7. says

    Sounds like a good wrap to me!

    Oh wow, hope you’re feeling better now! Was just over at Chris’ blog and he mentioned he was just recovering from the flu himself. I’ve been pumping myself up with all sorts of antioxidants and immune builders lately so I’m hoping that it’ll pass me by if it’s floating around here! Get well soon! Don’t push yourself though, that stuff has a tendency to rebound if you do.

  8. says

    Hope you’re on the mend, Lea Ann. Take it easy…sometimes it comes back.
    Love your pita wraps. So many things to add if one wants. We love Boursin.

  9. says

    You had me at pastrami…

    I didn’t used to enjoy pastrami until I went to Katz Deli in NYC. I know it’s touristy, but oh my. Who knew pastrami could taste so good? I haven’t stopped thinking about it since.

    While I love chips and dip for Superbowl, I think it’s smart to go with sandwiches. We need sustenance!

  10. says

    I hate it when sickness gets in the way of my best laid plans! I hope you’re feeling better now! These sandwiches sound delicious. All the meat and cheese SCREAMS superbowl!

    • says

      Joanne…I was pissed! The first time in two weeks I had planned a big cooking weekend. Pre-shopped and everything so I could get up bright and early Sat. Morning and go to work…. oh well, it’s all in the freezer and I can make up for it this weekend. :-)


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