The Infamous BIG Sandwich
This french bread sandwich has been doing the absolute most in our house for as long as I can remember. It is big, messy, feeds a crowd, and somehow there are never leftovers. Around here, we just call it the Big Sandwich, and it has been a staple long before sliders and fancy “grinder” sandwiches were having their moment.
Ingredients
- 1 whole french loaf (from the bakery at your grocery store)
- 2 tbsp deli or dijon mustard
- ½ red onion, sliced
- 4 tablespoon deli sandwich dressing (find this in the deli section at your grocery store)
- ½ lb sliced turkey
- ½ lb sliced hard salami
- ½ lb sliced ham
- ½ lb sliced provolone cheese
- Lettuce
- Sliced Pickles
- Sliced Tomatoes
Instructions
- Preheat your oven to 425 degrees.
- Marinate your sliced onions in a separate bowl with 2 tablespoons of the deli dressing. Set aside.
- Slice your french loaf in half, and spread mustard across one side.
- On the other side of the loaf, coat with remaining two tablespoons of deli dressing.
- Begin layering your meats on top of each other. I like to layer cheese between the meats, which makes it extra tasty and melty.
- Layer remaining cheese on side of loaf opposite of the meats.
- Bake on a parchment lined sheet pan for 12-15 minutes until the top of cheese starts to bubble.
- Once you take it out of the oven, top with marinated onions, pickles, tomatoes, lettuce, etc....
- Slice into individual sized sandwiches and serve.
Notes
This sandwich has been doing the absolute most in our house for as long as I can remember. It is big, messy, feeds a crowd, and somehow there are never leftovers. Around here, we just call it the Big Sandwich, and it has been a staple long before sliders and fancy “grinder” sandwiches were having their moment.
This came straight from my Mom’s kitchen. I could not tell you where she got it because she is the kind of cook who does not need recipes. She just knows what works, and makes it happen. This was one of those meals she could throw together on a random Tuesday night just as easily as she could for a house full of people on game day. It did not matter the occasion. If this sandwich hit the table, everyone showed up.
Growing up, this was the kind of dinner that felt like an event without actually being one. There was no extra fuss and no complicated steps, just something warm and filling that brought everybody into the kitchen. Plates were in hand, and everyone hovered a little too close, waiting for it to be cut. Someone always tried to grab the first piece before she said it was ready.
Now it is the same story in my house. It is still a go-to for game days and tailgates, but it shows up just as often on regular weeknights when I need something easy that I know everyone will eat without complaints. That says a lot. My kids’ friends even request it, which feels like the highest level of approval you can get.
There is just something about it. It is simple, but it hits every time. It is the kind of food that does not try too hard but still steals the show. If you are thinking this is a “maybe I will share” situation, you may want to rethink that. This is the kind of sandwich you guard with your life, or at least make two.
Some recipes come and go, but this one stuck. If your house is anything like mine, once you make it, it is not going anywhere either.
Cinco de Mayo marks an important victory for Mexico over French forces in 1862. It is not Mexico’s Independence Day, but here in Texas, it has taken on a life of its own. It is less about history lessons at the dinner table and more about gathering people, putting out something good to eat, and leaning into the flavors that already feel like home.
Growing up in Texas, Mexican food was never something “different” or occasional. It was just part of how we ate. Right alongside the German and Southern influences that show up in everything from sausage to potato salads, Tex-Mex and Mexican-inspired dishes have always been woven into everyday life. Tacos on a weeknight, enchiladas for a crowd, chips and salsa that somehow turn into dinner. It is not a theme night. It is just how things are done.
That is exactly what these recipes reflect. They are not complicated or overly traditional. They are the kind of meals you actually make, the ones that hit that balance of bold flavor and real-life ease. Whether you are planning something for Cinco de Mayo or just trying to get dinner on the table without overthinking it, these are five you will keep coming back to.
Birria Tacos (Slow Cooker)
There is something about birria that feels like you went all in, even if you did not. A chuck roast, a rich chile-based sauce, and a slow cooker that quietly does its job all day. By the time it is done, the beef is fall-apart tender and packed with deep, smoky flavor. Dip your tortillas in that consommé, crisp them up, and suddenly you have that restaurant-style taco at home.
👉 Super Easy Slow Cooker Birria Beef Tacos
Why it makes the list: It feels impressive without requiring constant attention, and it feeds a crowd without stress.
30 Minute Red Chicken Enchiladas
This is the recipe that saves dinner more often than I can count. Rotisserie chicken keeps things moving, red enchilada sauce brings the flavor, and a generous layer of cheese pulls it all together. It is classic, simple, and exactly what you want when time is not on your side.
👉 30 Minute Red Chicken Enchiladas
Why it makes the list: It is fast, dependable, and always a win on busy nights.
Sheet Pan Chicken Nachos
These are the kind of nachos that do not last long once they hit the table. Crispy chips, seasoned chicken, melted cheese, and whatever toppings you have on hand. Everything bakes together on one pan, which means you are not stuck cleaning up a kitchen full of dishes afterward.
👉Sheet Pan Chicken Nachos
Why it makes the list: Easy to throw together, easy to share, and perfect for a laid-back gathering.
Sheet Pan Taco Fries
This one leans a little more comfort food, and no one is mad about it. Crispy fries loaded with seasoned ground beef, cheese, and toppings turn into something that feels fun without being complicated. It is the kind of meal that works just as well for a casual get-together as it does for a random weeknight.
👉 Sheet Pan Taco Fries
Why it makes the list: It is low effort, customizable, and disappears fast.
30 Second Salsa
If there is one thing that shows up at just about every table, it is chips and salsa. This version keeps it simple. A can of Rotel, jalapeño, cilantro, onion, garlic, lemon juice, and salt all blended together in seconds. No extra steps, no waiting around. Just fresh, smooth, bold flavor right away.
👉 30 Second Salsa
Why it makes the list: It is fast, it is easy, and it tastes like something you would get at your favorite local spot.
Bringing It All Together
This is not about creating a perfect menu or doing everything at once. It is about pulling together a few good things that people actually want to eat. Maybe it is chips and salsa to start, nachos or taco fries in the middle, and a pan of enchiladas or a batch of birria tacos as the main event.
That is the beauty of cooking this way, especially here in Texas. The flavors are familiar, the recipes are flexible, and the goal is simple. Feed people well, keep it approachable, and make something worth sitting down for. Cinco de Mayo just gives you a good reason to do exactly that.