My Cape Cod Kitchen: Super Bowl Snacks

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Linda Maria Steele

It’s here. The Super Bowl is this Sunday and features the Patriots.

I want to share what I’m serving for the big game in case you’re looking for something fun and easy to have on hand. 

At half time at my house I’m serving a simple twist on a familiar sandwich known as a French Dip. Anytime I meet my sister Luci out for lunch she always orders a French Dip. It’s basically roast beef and American cheese with an au jus sauce for dipping. It’s not something I would typically order out. But I had a feeling if I made it at home it might become a new favorite. I’ve made it a number of times now for an easy weeknight meal. And if you’re hosting a get together for a game it’s always good to have easy finger food options. People tend to graze over food at a party rather than eat one large meal.

We hosted a party at my house when I turned 40. We served a large selection of hot and cold sandwiches with a few dipping sauces. One of the sandwiches we made was Roast Beef & Havarti with Dill Sliders. They were a big hit.

We have a tradition to make our own squares chart for the game. When my kids were little we’d use candy bars for prizes so they had something fun to do at the end of each quarter by checking to see whose name was in the winning square. My oldest is 21 now and making a squares chart is still a tradition we like to share on game day. And so are the sliders…

Roast Beef & Havarti with Dill Sliders
1 lb. of quality thinly sliced Roast Beef from the deli
12 oz. of Havarti Cheese with Dill, cut into slices
1 dozen mini potato rolls, sliced open
½ cup mayonnaise
1 Tbsp. Pimentos
1 clove fresh garlic, diced fine
1 package of au jus mix (Make au jus according to package directions and serve warm for dipping with the sliders. If you decide to make your own roast beef, simply use the sauce from the drippings.)
Mix the mayonnaise, pimentos and garlic in a small bowl. Gently whip by hand until well blended. Spread a small amount on each of the rolls. On a tray place the rolls open faced. On top of each place a slice of roast beef and then a slice of cheese. Be generous with the cheese. Havarti with dill can be found in the grocer’s cheese section. It’s tasty and melts well.
Place under the broiler on low heat until the cheese melts and the rolls brown. Be careful not to over brown.
Serve warm. I like to pull out mini serving bowls so everyone can have a bit of their own sauce for dipping.

Roasted Red Potatoes
10 or more red potatoes, wash and cut into small pieces
2 Tbsp. extra virgin olive oil
1 Tbsp. Rosemary
Salt and pepper to taste
In a medium size bowl toss all ingredients until the potatoes are covered well. Use extra rosemary and oil to your liking or if using more potatoes.
Place in a large baking dish so that the potatoes can lay flat. (If they’re not flat, it’s harder for them to cook properly.)
Bake in a 325 degree oven on the lowest rack for about 25-30 minutes or until brown. Half way through turn the potatoes over in the dish to cook evenly.

— By Linda Maria Steele

Linda Maria Steele is a Teacher, writer and baker who lives in Falmouth. She is an Adjunct Faculty member at Mass. Maritime Academy in the Humanities Department and the author of “Meet me in My Cape Cod Kitchen: Recipes for Seaside Living.” 

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