Zimmy's Nook

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game day snacks

Spicy Salami and Pastrami Gameday Sandwiches

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Gameday sandwiches stuffed sandwich halves revealing the layers of varieties of meat and cheese alongside a bag of chips and other condiments.
Spicy Salami and Pastrami Gameday Sandwiches

Spicy Salami and Pastrami Gameday Sandwiches.

The biggest game day of the year calls for the biggest gameday sandwich! These massive sandwiches weigh in at 20 ounces of game day goodness! So, we think half a sandwich will do just fine! The freshest buns we could find, loaded with spicy salami, pastrami, old cheddar & provolone cheeses, roasted red peppers, dill pickles, lettuce, hot pepper rings and spicy sandwich sauce… a sure winner for this year’s MVP!

Make ahead of time so you can enjoy the game. Serve at room temperature or warm on a panini press just before serving.

Stuffed sandwich halves revealing the layers of varieties of meat and cheese alongside a bag of chips and other condiments.

Spicy Salami and Pastrami Gameday Sandwiches

The biggest game day of the year calls for the biggest gameday sandwich! These massive sandwiches weigh in at 20 ounces of game day goodness! So, we think half a sandwich will do just fine! The freshest buns we could find, loaded with spicy salami, pastrami, old cheddar & provolone cheeses, roasted red peppers, dill pickles, lettuce, hot pepper rings and spicy sandwich sauce… a sure winner for this year’s MVP!
Make ahead of time so you can enjoy the game. Serve at room temperature or warm on a panini press just before serving.
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Game Day Snack
Cuisine American
Servings 4 people

Ingredients
  

Instructions
 

  • Slice the buns in half horizontally.
  • Spread the dressing on both cut sides of the buns.
  • Dividing everything by two; layer the lettuce, roasted red pepper, pastrami, old cheddar cheese, dill pickles, salami, provolone, and hot pepper rings.
  • Put the top of the bun on the sandwich.
  • Apply pressure and tightly wrap the sandwiches in parchment paper.
  • Just before serving, cut in half and secure with wooden skewers/picks if required.

Notes

Notes:
  • The combination of ingredients is flexible, so feel free to substitute to your liking.
  • Make ahead of time so you can enjoy the game.
  • Serve at room temperature or warm with a panini press just before serving
Keyword game day food, game day snacks, sandwiches
Tried this recipe?Let us know how it was!

Hope you enjoy this Spicy Salami and Pastrami Gameday Sandwiches recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Click here for more game day snacks.

Spicy Peruvian Chicken Drumsticks with Creamy Green Sauce

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A platter of charred chicken drumsticks with a bowl of green sauce and limes.

Grilled Peruvian Inspired Spicy Chicken Drumsticks with Creamy Green Sauce.

Shake things up on game day, spice up your next barbecue with friends or make family dinner something to remember. These charred Peruvian inspired drumsticks are perfect on their own but absolutely explode with flavour when coated with the spicy, creamy green sauce.

Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious! So good that we double the recipe, then serve it with fresh vegetable and/or plain chips!

A tray of drumsticks in marinade.
Drumsticks on the top rack of the grill
An image of green sauce served with charred chicken drumsticks and limes.
A close up of drumsticks with sauce and garnished with cilantro and lime zest.

Spicy Peruvian Roasted Chicken with Creamy Green Sauce

Since we really enjoyed the grilled Spicy Peruvian Drumsticks, I thought I’d try the recipe with a whole roasted chicken… and it did not disappoint! Instructions for the Whole Roasted chicken in the recipe notes.

Peruvian Roasted Chicken in the oven.
A platter of charred chicken drumsticks with a bowl of green sauce and limes.

Peruvian Spicy Chicken Drumsticks

Shake things up on gameday, spice up your next barbecue with friends or make family dinner something to remember. These charred Peruvian inspired drumsticks are perfect on their own but absolutely explode with flavour when coated with the spicy, creamy green sauce.
Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious! So good that we double the recipe, then serve it with fresh vegetable and/or plain chips!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Appetizer, Dinner, Game Day Snack, Lunch, Main Course
Cuisine Peruvian
Servings 4 people

Ingredients
  

Chicken Marinate

  • 3 tablespoons extra virgin olive oil
  • ¼ cup lime juice freshly squeezed
  • 4 large garlic cloves chopped
  • 1 tablespoon crushed hot chili peppers in oil
  • 2 teaspoon kosher salt
  • 2 teaspoons paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 3 teaspoons honey
  • 12 to 16 chicken drumsticks

Green Sauce

  • 2 jalapeños charred, skin removed, then roughly chopped (seeds optional)
  • 1 cup fresh cilantro leaves and tender stems chopped
  • 2 cloves garlic chopped
  • ½ cup Greek yogurt
  • ½ avocado chopped
  • ¼ cup sour cream
  • 1 ½ tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Garnish, optional

  • lime zest
  • chopped cilantro

Instructions
 

  • Add all the chicken marinade ingredients (except the chicken) into a food processor, then blend until smooth.
  • Pat the drumsticks dry with paper towels, then place in a resealable bag (or bowl). Pour over the marinade and toss to ensure the chicken is well coated. Cover and refrigerate for 1 to 4 hours.
  • While the chicken marinates, prepare the Green Sauce. Combine all the green sauce ingredients in a food processor and blend until smooth. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • Preheat the grill on medium heat (approximately 400F).
  • Remove the drumsticks from the marinade and place on the top rack of the preheated grill, close the lid and cook for 20 minutes (I use the top rack to limit flare-ups. If a top rack is not available, turn off a burner to create an indirect cooking zone and place the drumsticks in that area).
  • When the 20 minutes have elapsed, flip the drumsticks (exchanging the positions of the drumsticks with one another for more even cooking). Close the lid and cook for another 15 minutes.
  • Move the drumsticks to the lower rack, directly above the heat source burner and cook over medium heat until the chicken has a nice char and is cooked through. Approximately 15 minutes, flipping every 3-4 minutes. The internal temperature should be at least 165F.
  • Remove the drumsticks to a platter and serve with the green sauce. Garnish with chopped cilantro and lime zest, optional.
  • To experience the whole flavour of this dish, dip the chicken in the green sauce or spoon it over the chicken and enjoy.

Notes

For the whole roasted chicken follow the instructions for the the marinade and the green sauce as above. The whole chicken replace the drumsticks. 
Peruvian Roasted Chicken with Creamy Green Sauce
  • 1 x 3 1/2 to 4-pound chicken
  • Fingerling potatoes, onions and roasting vegetables of your choice
  • Salt & pepper Olive oil
Pat the chicken dry with paper towels, then place in a resealable bag (or bowl). Pour over the marinade and toss to ensure the chicken is well coated. Seal the bag and refrigerate for 1 to 4 hours.
Preheat the oven to 425°F Place the potatoes, onions and vegetables in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken 50-60 minutes, until the internal temperature of the breast reaches 165°F. Remove the roasting pan from the oven and tent with foil for about 20 minutes. Portion the chicken and serve with the Green Sauce.
Keyword chicken recipe, drumsticks, easy chicken recipe, game day food, game day snacks, spicy chicken wings
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These Peruvian Inspired Spicy Chicken Drumsticks were grilled on my 36″ Hestan freestanding Grill.

Proud Hestan Ambassador. Opinions in this post are always my own.

Coney Hot Dogs with a Mexican Twist

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A spread of coney hot dogs with with all the toppings.

Coney Hot Dogs with a Mexican Twist!

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican Flavours, may be just what you need!

The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.

To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!

simmering sauce in the pan
Bring to a boil, cover, reduce the heat and simmer until the rice is cooked
A close up image of the Mexican Rice.
cross hatch the hot dogs
A close up of the coney sauce
Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings.
A spread of coney hot dogs with with all the toppings.

Coney Hot Dogs with a Mexican Twist

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican Flavours, may be just what you need!
The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.
To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Game Day Snack, Snack
Cuisine American, Mexican
Servings 8 -12 People

Ingredients
  

  • 12 7-inch beef hot dogs or your favourite hot dog
  • 12 brioche hot dog buns or soft tortillas plus more for making tacos/sandwiches with just the toppings

For the Mexican-Coney Sauce

  • 1.25 pounds lean ground beef
  • 1 red onion finely chopped (about 1.5 cups)
  • 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
  • ½ tablespoon chili powder
  • ½ tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 chipotle peppers in adobo sauce plus ½ tablespoon of sauce, chopped
  • ¼ cup tomato paste
  • 1 cup broth beef, chicken, or beef, plus more as needed

For the Mexican Flavoured Rice

  • 1 tablespoon olive oil
  • 1 red onion diced
  • 1 orange bell pepper or colour of your choice, diced
  • 3 cloves garlic minced
  • 1 cup frozen corn kernels
  • 1 13.5-ounce 398 ml can black beans
  • 1 13.5-ounce 398 ml can diced tomatoes
  • 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups of stock beef, chicken, vegetable
  • 1 ½ cups of 10-minute rice plain or your favourite flavour
  • 1 cup shredded old cheddar
  • ½ cilantro chopped

Additional Toppings

  • guacamole store bought or homemade
  • Pico de Gallo/salsa store bought or homemade
  • marinated onions
  • sliced jalapenos fresh or pickled
  • Mexican Flavoured Rice recipe below – spoon on top of your hot dog or serve as a side dish
  • cilantro chopped

Instructions
 

Mexican-Coney Sauce

  • Heat a non-stick skillet over medium heat, add ground beef. Cook until beginning to brown, breaking up the clumps into little pieces. Add chopped onions and continue to cook until beef is no longer pink, 4-6 minutes. Add all the spices, stir, and cook for 1-2 minutes. Add the chipotle peppers with sauce, mix into the beef mixture. Add tomato paste and broth, stir to combine, then reduce heat to low and simmer for at least 30 minutes. If you simmer longer, add more broth as required to keep the mixture saucy.

Mexican Flavoured Rice

  • In a 3- or 4-quart saucepan with a lid, heat the olive oil over medium heat.
  • Add the onion and bell pepper, cook, stirring occasionally, until tender, about 4-6 minutes.
  • Add the garlic, corn and black beans, oregano, spices and cook until heated through, about 2-3 minutes.
  • Add the can of diced tomatoes, stock, and rice, stir to combine. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
  • Stir in the cheese. Let rest 5 minutes before serving.
  • Serve garnished with the chopped cilantro.

Grill and Assemble

  • Grill hot dogs and buns/tortillas. Cross hatch dog if you like crispy bits.
  • Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings.
  • Serve with a fork or tortilla chips to clean up whatever falls off your hot dog… and do not forget the napkins!

Notes

Change it up:
  • Don’t eat red meat? Then replace the beef hot dogs and ground beef with chicken or turkey hot dogs/ground meat.
  •  Vegetarian? Use a plant-based hot dog and plant-based ground meat… and use plant-based cheddar to make it vegan.
  • Have all-corn tortillas available for those needing a gluten free option (or gluten free buns).
Keyword affortable meal, game day food, game day snacks, gluten free option, superbowl food, vegetarian option
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made (and served) in my Hestan ProBond 11″ TITUM™ Nonstick Skillet, the ProBond 3Qt Soup Pot and cooked on my Hestan Dual Fuel Range in beautiful Pacific Blue. Hot dogs were grilled on my 36″ Hestan freestanding Grill.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.