I’m always down for a fun way to make food the central plot point of my social life. As summer ends, so do the BBQs, picnics, and patio dinners…a sad time for those of us who consider eating more than a function of staying alive.
This is where SUPER SANDWICH SUNDAY comes in. The brainchild of dear friends and neighbors, SSS (as we call it) is the best thing on my fall calendar besides the first day of school. IYKYK. They open their front door and let in a parade of people carrying sandwiches. Not a bottle of wine…sandwiches. Made at home, or assembled on-site like a chef arriving for service, it’s the smartest and most delicious social event I attend all year.
The rules are simple: bring a sandwich you made, or everything you need to build it in their kitchen. But the simplicity is deceptive. An SSS-worthy sandwich is harder than it sounds. Is the bread sturdy enough to hold up, but soft enough to bite through? Does the filling fall apart? What about the ratio between the two? Then there’s the sauce, the shmear, the cheese. Don’t forget the texture, the temperature, the flavor combinations. When you hand your creation to a room full of friends, you’re making a statement about what a sandwich could be and you hear the verdict in real time.
It’s not a competition. There is no trophy or scorecard. But there is an unofficial winner every year. When someone bites into your creation, pauses then goes back for a second or third without saying a word…that silence is louder than applause. Pride doesn’t need a prize. It just needs witnesses.
The other secret is pacing. Nobody can eat eight sandwiches in an hour. The sandwiches roll out over four hours while football plays in the background. A bite here, a shared half there, then a strategic break to open up more stomach real estate before the next contender hits the cutting board. You don’t want to be the first sandwich on the chopping block, but you don’t want to be the last either. The game on the TV gives everyone something to yell at between sandwiches. The slow rhythm leaves time to critique, digest, repeat.
Getting adults in the same room often requires three weeks of group-text negotiation, but our SSS hosts have cracked the code. Give people a theme, a low bar for entry, and a reason to show off. A sandwich isn’t intimidating. Nobody’s plating is getting them kicked off the island. But it’s not nothing, either. You have to plan it, you have to care about it. That passion turns a fall get-together into a tradition that everyone looks forward to, an invitation that’s coveted and one we’re all grateful to receive.
Food has always been an excuse to get together, but a theme gives the gathering deeper purpose. Instead of staring at the TV pretending to care about the outcome of the game (just me?), you’re comparing brioche versus ciabatta, arguing whether the hot honey drizzle was a power move or a culinary crime, asking who polished off the last of the killer giardiniera aioli. The theme gives everyone a shared language, and that’s how neighbors become friends and friends become family.
So, steal their idea. It doesn’t have to be sandwiches, Super Soup Sunday has a pretty good ring to it. The formula is what matters: one food, everyone contributes, no judges, everyone wins. Let the afternoon stretch into dinner, because honestly, who’s eating dinner anyway?
As seriously as we take them, the sandwiches are never really the point. Once a year, people show up at the same door carrying something they made with their own hands, hoping their friends will love it. That’s community in its purest, most delicious form…layered, balanced, and best when shared.
If you’re sick of your boneless, skinless chicken breasts coming out of the oven dry and flavorless, have I got a hack for you. This recipe uses an oil-coated piece of parchment to mimic the effect of chicken skin, effectively keeping the breasts tender and juicy without the added fat.
Everyone needs a slam-dunk marinade in their repertoire. It’s hard to beat the combination of soy sauce, sweet chili and honey in this Asian-inspired sauce, perfect for coating your favorite cut of meat. I especially love it on flank steak, a leaner cut that absorbs marinades particularly well and are excellent canvases for flavor-packed rubs and sauces. This dish requires a little advance planning, so remember to marinate it in the morning (or even the night before) so the meat is fully seasoned by dinner. Pro tip: make the Ginger Miso Sauce in advance, bringing this meal from fridge to table in under 15 minutes.
I only allow myself to eat dessert on days that end in D-A-Y. Life is too short not to cap off each dinner with something sweet so I created my own line of cookies that we can enjoy guilt free. Whether you’re a health nut with a sweet tooth, or simply jonesing for a soft and chewy “cookie with benefits”, we should all be allowed to indulge in a satisfying, high quality treat that fits into our lifestyle. Happiness Jones is a decadent sweet treat that also happens to be gluten-free, grain-free, dairy-free, soy-free, vegan & has no refined sugar. But don’t be fooled by the clean ingredients, these cookies are lights-out delicious!