| XLVI is Closer Than You Think |
| Friday, 20 January 2012 21:50 | |||
 Parsippany, New Jersey, January 2012— For those of you not in the know, “XLVI” (or “46” for those of you who need to brush up on their Latin), refers to what has turned out to be one of the biggest global events of all time; The Super Bowl.And this year, Indianapolis is host to the big game, which will begin late in the afternoon of February 5. And if you’re doing your own hosting this time around, it’s time to start planning. Foods that are always popular with tailgaters, both those confronting the elements to others remaining cozily inside, warmed by the tube and the other bodies around them, include sandwiches of some kind. This would include both subs and burgers, and more than likely topped with some kind of premium quality cheese. www.finlandiacheese.com The person who sent the release we fashioned this article from represents Finlandia® Cheese. They have a full line of superior-tasting cheese, ranging from Swiss and Havarti to Muenster and Gouda— and you can be sure that the Finlandia product is all natural, hormone-free and naturally lactose-free. “As a restaurant owner professionally and an avid tailgater personally, I find sandwiches a great menu solution for celebrating on game day – they are easily customized to personal preferences and easy to transport, too,” says Chef Ariane Duarte of Bravo’s Top Chef and owner/executive chef of the acclaimed CulinAriane restaurant in Montclair, NJ. “As a stickler for only the best ingredients, I choose FinlandiaCheese for my sandwich creations because it’s all natural, hormone free and most important, it tastes delicious. With a distinct robust flavor, Finlandia is a real game changer for recipes, too!” So when game time approaches, whether you’ll be on-site at the stadium or watching from the comfort of your couch, you might try these super sandwich recipes for game day, supplied to us by the folks at Finlandia. They look to be sure to lure even the most serious fans from the big screen to the buffet table. Sublime Submarine Sandwich Serves 4 ¼ lb Ham, sliced ¼ lb Salami, sliced 8 slices Finlandia Swiss cheese 1 c lettuce, shredded 2 tomatoes, thinly sliced 1 small red onion, thinly sliced 2 tsp dry oregano ¼ c extra virgin olive oil ¼ c red wine vinegar 1 tsp garlic powder 1 tsp granulated onion S & P French baguette Create a marinade by combining lettuce, tomato, onion, dry oregano, vinegar, garlic powder, onion powder and olive oil in a bowl. Season with s&p. Slice baguette in half lengthwise. Remove some of the inner bread. Drizzle dressing (minus lettuce and tomato) onto each half of the bread. Layer the ham, salami and Finlandia Swiss cheese and top with marinated vegetables. Slice in 4 sections and serve. Marinated Flank Steak, Grilled Scallion and Finlandia Havarti Sandwich Serves 4 ½ lb flank steak ¼ c soy sauce ¼ c teriyaki glaze 1 tsp crushed red pepper flakes 8 scallions 8 slices Finlandia Havarti cheese 2 Tbsp mayonnaise 8 slices country white bread Combine soy and teriyaki sauces and red pepper flakes in a bowl. Add flank steak and marinate for 2-8 hours. Preheat grill. Place flank steak on grill for 5 minutes. Turn over and grill for 5 more, depending on thickness of steak. Remove from grill and allow to rest for 5 minutes. While steak is resting, place scallions on grill and cook for 3-4 minutes per side. Remove from grill, chop and combine with mayo. Slice flank steak thinly on the bias. Spread scallion mayo on bread and top with the flank steak and Finlandia Havarti cheese. Classic Cuban Pork Sandwich Serves 4 ¼ lb peppered ham, sliced ¼ lb cooked pork loin, thinly sliced 8 slices Finlandia Gouda cheese ¼ c grainy mustard 1/2 c dill pickles, sliced 1 Cuban baguette Slice baguette in half lengthwise. Spread grainy mustard on both sides. On bottom half of baguette, layer ham, pork, Finlandia Gouda cheese and pickles. Cover other half of bread; slice in 4 equal sections. Turkey and Finlandia Lacey Swiss Avocado BLT (Created by Chef Ariane Duarte) Serves 2 4 Slices 7 Grain Bread 4 oz sliced roasted turkey breast 6 Slices Finlandia Lacey Swiss 4 pieces turkey bacon (cooked according to package) 1 tomato, sliced ½ Avocado, peeled, pitted and sliced Green Leaf lettuce, such as Romaine Light Mayonnaise Spread mayo on all slices of grain bread. On two of the slices, place lettuce, tomato, bacon, avocado, turkey and top with Finlandia Lacey Swiss. Top with remaining 2 slices. Cut in half. Serve with your favorite chips and pickles. Enjoy! Finlandia Gloucester Burger with Russian Dressing (Created by Chef Ariane Duarte) Serves 6 2 lb ground chuck 1oz (package) onion soup mix 1 egg beaten 2t Worcestershire sauce 2t hot sauce 3/4c rolled oats 1/4t black pepper 12 slices Finlandia Double Gloucester 6 burger buns of your choice 2T melted butter Mix first 5 ingredients together. Form into 6 patties. Pressing your thumb print into each patty after formed. Heat grill to med-high and place patties on grill. Grill one side for about 7 minutes and flip once for another 7 minutes or until at temperature you desire. Add 2 slices of cheese to each burger and allow to melt while brushing buns with butter. Place the buns on grill butter side down for about 30 seconds, just enough to warm. Smear Russian dressing on bun, then add the burger and if you like, lettuce, tomato and onion and pickles. Russian Dressing 1/2c mayo 1/3c ketchup 1T red wine vinegar 1T grated onion 1Tchopped parsley Mix all together. Refrigerate. Jumpin’ Turkey Finlandia Swiss Burgers (Created by Chef Ariane Duarte) Serves 6 2 lbs Ground Turkey 1 or 2 jalapeño peppers, small dice (depending on how much heat you like) ½ c chopped cilantro 1T ground cumin 1t chopped garlic 1 small onion, diced Salt & pepper 12 slices Finlandia Swiss or Light Swiss Cheese 6 burger buns of your choice In bowl, combine ingredients. Divide equally into 6 balls. Form into patties and place on grill. Grill on high heat - 4 minutes on 1 side, then turn and finish for about 3 to 4 minutes on the other. Add two slices of Finlandia Swiss and let melt. Then, place on favorite bun with favorite accompaniments. Finlandia Cheese, Inc. is a division of Valio USA, a subsidiary of Valio, Ltd., Finland’s largest food company and one of the most dominant forces in the global dairy industry. Its U.S. headquarters are in Parsippany, New Jersey, and is the number one imported cheese brand in America. For more information on Finlandia and its products, visit www.finlandiacheese.com
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