11.10.2011 / Blog Posts Health and Wellness Recipes
Looking to amp up your Sunday tailgating? The Redskins team nutritionist, Jane Jakubczak, introduces us to her go-to chef for some healthier takes on tailgating favorites. On the menu this week - Cubano sandwiches with a side of sweet potato fries - perfectly themed as the team heads to Miami to take on the Dolphins this weekend. Enjoy!
As the team nutritionist for the Washington Redskins, I am incredibly fortunate to have Chef Danette Segroves and Dinner Matters to help me make healthy, performance enhancing foods taste delicious! The compliance rate of the players following my nutrition plan increases exponentially when Danette is preparing their meals.
The players rave about how delicious Danette's cooking is, which doesn't surprise me in the least! What does surprise me however, is when they tell me how full and satisfied they feel after her meals. Let me tell you, it is quite a challenge to get a 300 pound football player to feel full after a meal! Danette has generously offered to share some of the recipes she prepares for the Redskins players with WOW members...
When we think Miami, we think Cubano! This wonderful toasted sandwich is the perfect balance of salty and sweet - complete with toasted bread and gooey, melted cheese.
Weve lightened up this classic and made it healthier by using a hollowed-out, whole-grain baguette, Candian bacon and deli ham, and making our own honey mustard. Be sure to ask your deli for all-natural, nitrate-free ham and Canadian bacon.
The perfect side is sweet potato fries. All the nutrients of sweet potatoes with the crisp of French fries. If you like a little heat, add some cayenne! Experiment and have fun, these versatile fries are a favorite among Redskins players and families.
Cubano (healthier version)
1 whole wheat baguette, cut into 4 sections and sliced horizontally
2 Tbs whole grain dijon mustard
1 Tbs honey
4 slices reduced-fat Swiss cheese
8 slices Canadian-style bacon
12 dill pickle slices
4 oz Thinly-sliced deli honey-roasted ham
Cut the baguette into 4 sections, then cut horizontally to make sandwich rolls. Pull out half of the breading from each side to "hollow out" the baguette (you can use this later to make homemade breadcrumbs - or throw out for the birds!)
Combine whole-grain dijon mustard with honey, and spread on both sides of each baguette section.
Cut each slice of swiss cheese in half, and place 1 half of the cheese on the bottom of each baguette, then the Candadian Bacon, then the 3 pickle slices, then the ham. Top with cheese and place the other half of the roll on top.
Heat a large nonstick skillet over medium heat. Add the sandwiches to pan - you may have to do these two at a time. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten.
Cook 4 minutes, then flip sandwiches over and cook another 4 minutes - until the cheese is melted and the bread is toasted (leave the cast-iron skillet on sandwiches while they cook on both sides).
Sweet Potato "Fries"
2 medium sweet potatoes, cut into french fries
2 tsp extra virgin olive oil
Kosher salt and freshly cracked black pepper
1 tsp Cajun Seasoning
1 pinch cumin seed, ground
Preheat oven to 400
Cut potatoes in half lengthwise, then place the flat side on the cutting board. Then slice into 1/2-inch sections, lengthwise. Then slice those sections into french-fry size pieces.
Toss with oilve oil & spices
Place fries on a foil-lined baking sheet. Make sure the fries are not touching, and roast for 15 minutes. Then, toss on the baking sheet and cook an additional 5 - 10 minutes, or until crisp - but not too browned.
You can learn more about Danette's personal chef/catering services at www.DinnerMatters.net.
Have tailgating recipes of your own? Submit them to WOWRedskins@redskins.com for the chance to have them featured on our website!
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