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The Longest (Two) Yards

Six-foot heros, those Super Bowl–party standbys, needn’t be unsightly loaves stuffed with grim cold cuts. We asked three sandwich-genius chefs to tackle the buffet behemoth. Two liked the results so much they decided to sell them for Sunday’s big game—but if you’d rather make your own, here’s how.


Porchetta’s Sara Jenkins’s Mediterranean Hoagie
Slice a six-foot Grandaisy Bakery (73 Sullivan St.; 212-334-9435) pizza bianca down the middle, rather than in half, and spread one side with violet mustard (from Trufette, 104 Ave. B; 212-505-5813). Dab lightly, or to taste, with harissa. Arrange a pound of sliced prosciutto over the bread in a double layer. (“I like to get it from Faicco’s,” says Jenkins. “They know how to slice.”) Top with 1/2 pound sliced soppressata. With a vegetable peeler, shave 3/4 pound provolone piccante over the meat. Top with six large marinated artichoke hearts, sliced in half. Combine 1 1/2 to 2 pounds of marinated peppers of your choosing (Jenkins used a mixture of hot Greek peppers, Peppadews, and piquillos), and arrange them whole on the sandwich, then top with bread.

Zakary Pelaccio and Cabrito’s David Schuttenberg’s Supersize Cemita
Slice a six-foot semolina hero roll (available by preorder from Royal Crown, 6308 Fourteenth Ave., Bensonhurst; 718-234-3208) in half lengthwise, and spread 1 quart refried beans on both sides. Cover bottom side with 1/2 cup fresh papalo leaves (optional). Combine pulled pork* with chipotle sauce*, spread on sheet tray, and top with 2 pounds sliced queso Oaxaca. Bake meat-and-cheese mixture in a 300-degree oven until the pork is warm and the cheese is bubbly. Arrange the mixture on the bread, then top with 3 heads shredded iceberg lettuce and 3 sliced avocados. Close sandwich and slice. *For complete recipe, go here; the hero may be ordered from Cabrito, where Pelaccio is a partner (50 Carmine St.; 212-929-5050), for $180, 72 hours’ notice required.

’ino’s Jason Denton’s Pigskin Panino
Spread both sides of a six-foot-long ciabatta from Blue Ribbon Bakery Market (available by preorder, 14 Bedford St.; 212-647-0408), with a thin coat of lemon mayo (1˝ cups homemade or Hellmann’s mayo, puréed with 15 to 20 sun-dried tomatoes and 4 tablespoons lemon juice). Cover one side with 25 thin slices of unsalted smoked mozzarella, then sprinkle with kosher salt. Apply about 1 1/2 cups of relish (2 sliced red onions submerged in equal parts water and red-wine vinegar, marinated overnight in a quart container, combined with 15 pickled red and green cherry peppers, seeded and roughly chopped). Sprinkle with black pepper, then top with two cups baby arugula. Layer 1 pound sliced soppressata and 1˝ pounds sliced coppa, arranged at an angle and slightly overlapping. Lightly sprinkle with salt once again, then close hero. Let the flavors mingle a while, then slice and serve. Available at ’ino, $25 a foot; order by February 1.


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