Things You'll Need:
- For the Sandwiches:
- 2 lbs prepared bread dough
- 8 oz thinly sliced ham (about 16 slices)
- 3 oz thinly sliced cheese (about 6 slices)
- 1/2 medium onion, chopped (about 1/2 cup), divided
- 1 pkg frozen broccoli florets, thawed and drained (about 1 cup)
- 1/2 pkg frozen spinach, thawed and drained (about 1 cup)
- 1 cup shredded mozzarella cheese
- 1 egg, lightly beaten
- For the Potato Salad:
- 2 lbs red potatoes (about 6 large potatoes)
- 6 Tbsp olive oil
- 6 Tbsp red-wine vinegar
- 3 Tbsp chopped dillweed
- 2 Tbsp chopped cilantro
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- For the Basket:
- 1 picnic basket
- Tostidos
- Sandwiches
- Drinks
- Plastic Utensils
- Queso dip
- Plastic bowls and plates
- Paper napkins
- Potato salad
- Cooler of ice
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Step 1
To make the sandwiches, preheat the oven to 350 F. Roll out the dough to a 1" thickness. Using a sharp knife, cut eight 4 x 1/4" strips from the dough and set aside. Cut the remaining dough into eight 8 x 4" rectangles. Using your hands, form 4 rectangles into 8" oval football shapes.
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Step 2
Transfer 2 of the oval shaped pieces of dough to an ungreased baking sheet and top each with 8 slices of ham, 3 slices of cheese, and 2 Tbsp of onion. Top with a dough rectangle and form football shapes. Tuck the edges of the top crust under the bottom. Using water, attach one 4" strip of dough to the top of each sandwich. Cut 2 of the remaining strips of dough into 4 short pieces and lay them crosswise over the 4" pices of dough to create football laces.
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Step 3
Brush the tops of the crusts with the beaten egg. Bake the sandwiches until golden, about 25-30 minutes. Transfer to wire racks to cool completely. Wrap them in foil and chill until ready to pack into the basket. This makes 4 sandwiches.
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Step 4
To make the potato salad, cut the potatoes into quarters. Place them in a large saucepan and add enough water to cover them. Bring them to a boil over medium-high heat and boil until they are soft when pierced with a fork, about 15 minutes. Drain the potatoes and transfer them to a large container with a lid. In a medium bowl, combine the olive oil, vinegar, dill, cilantro, mustard, salt, and pepper. Mix well. Pour the mixture over the potatoes and toss gently to coat. Cover tightly and chill until ready to use.
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Step 5
To assemble the basket, put the potato salad, and drinks into the ice cooler to chill. Heat the queso and tightly wrap it, putting it in the picnic basket first. Add everything else, making certain that the chips and sandwiches are on top to avoid getting crushed. Have a great time at the game!!
