There's no shame in ordering a six-foot sandwich delivered and calling it a day. But when we read Finalist #1's menu featuring a homemade yeast-raised Big Game sandwich we couldn't wait to e-mail and ask for an invite
"The "Big Game" at our house is time to roll out the "Big Sandwich," says Texan Diane, who likes to customize the sandwich's filling based on the teams that make it all the way. "For instance if an East Coast team wins it can be made as a Reuben or Cheese Steak," says Diane. "It also can always be accomplished (multiple sandwiches) for under $30.00!"
MAKING THE "BIG SANDWICH":
Thousand Island Dressing
Sliced Corned Beef or Pastrami
Follow the directions on your Fleischman's yeast packet to make dough. Let dough rise. Spray cookie sheet with Pam. Roll out dough on sheet in an oblong oval shape. In the middle third of the dough spread the Thousand Island Dressing leaving an area of dough at top and bottom open to fold over later. Then layer that with the Corned Beef and then the Swiss Cheese. The last layer is the Sauerkraut. Cut the dough on either side of your sandwich filling in strips. Tuck the bottom of the dough over to seal the bottom of the sandwich and then start pulling over the strips to braid the sandwich. Tuck the top over to seal the top of the sandwich. Beat one egg white and use a pastry brush to brush over the pastry dough. Sprinkle with Rye seeds and bake in a 350 degree over for 20 minutes or until browned.
"You can change the filling and go Italian, with meatball and provolone," says Diane, who adds that a holiday favorite is Turkey, dressing and cranberry. "The "Big Sandwich" is a crowd favorite!" she boasts.
The Other Finalists: