Make Chef Michael Symon's Super Bowl Sandwiches

These tasty treats are perfect for watching the big game!
Posted on Feb 5, 2021 | 11:00am
Chef Michael Symon joined us to celebrate Super Bowl LV this Sunday on CBS. In homage to the two teams playing in this year’s Super Bowl, the Kansas City Chiefs and Tampa Bay Buccaneers, Michael made the “Z Man” sandwich from Kansas City and a Tampa style Cuban sandwich. 

Follow the recipes below to make them for yourself at home!

“Z Man” Sandwich
Makes 4 sandwiches

2 pounds of chopped or sliced smoked brisket
8 slices of smoked provolone
2 tablespoons unsalted butter, softened
4 Martins potato rolls

For the Onion Rings:
2 Vidalia onions, sliced ½ inch thick and separated into rings

The dredge:
¼ cup cornstarch
½ teaspoon baking powder
pinch of salt

The batter:
½ cup cornstarch
½ cup flour
1/4 cup dry ranch seasoning, recipe follows
½ teaspoon baking powder
pinch of salt
1 cup seltzer
Canola or Rice Bran oil, for frying

- Preheat your oven to 300 degrees.
- Divide the brisket into 4 piles and top with the provolone, 2 slices on each. Place in the oven to
warm and melt the cheese.
- In the meantime, warm a large griddle or skillet over medium heat.
- Spread the butter evenly amongst the cut sides of the buns and toast on the griddle or skillet then set
- Preheat a pot of oil to 360 degrees.
- Combine the dredging ingredients and set aside. Combine the batter ingredients separately and set
aside. Dredge the onion rings first into the cornstarch mixture, then into the batter, shaking off any
- Fry the rings in batches, 4-5 at a time until golden brown and crispy, about 4 minutes. Remove to a
draining rack and season with salt. Set aside while you make the sandwiches.

To assemble: Place a pile of brisket and cheese onto the bottom of a toasted bun. Top with 2-3 onion
rings followed by the top bun. Serve with your favorite chips and pickles!

Dry Ranch Seasoning

½ cup buttermilk powder (found in the baking aisle)
1tablespoon dried parsley
1 teaspoon onion flakes
2 teaspoons onion powder
2 teaspoons dried dill
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dried chives

Combine all ingredients and store in an airtight container.

Tampa Style Cuban Sandwich
Makes 2 sandwiches

Olive oil
Kosher salt and freshly ground black pepper
5-pound boneless pork shoulder, skin removed
6 cloves garlic, minced
2 teaspoons ground cumin
¼ cup fresh oregano leaves, finely chopped
Juice of 2 oranges
Juice of 4 limes
3 fresh bay leaves
2, 9- inch Cuban bread loaves
8 thin slices deli ham
8 slices genoa salami
4 slices swiss cheese
Your favorite yellow mustard
Your favorite pickle chips
2 tablespoons unsalted butter

- For the pork: In a mixing bowl whisk together the garlic, cumin, oregano, citrus juices, and ¼ cup of
olive oil. Reserve 1/3 of the mixture and set aside. To the remaining marinade add the pork shoulder
and bay leaves. Marinate for 2 hours or up to overnight.
- Preheat your oven to 300 degrees.
- Remove the pork from the marinade and season liberally with salt and pepper. Place in a roasting
pan and add the marinade. Cover with foil. Roast for 2 ½-3 hours, until tender and internal
temperature reaches 160 degrees.
- Remove from the oven and place the pork on a cutting board. Reserve 1 cup of the pan juices and
mix in the reserved marinade. Pull the pork and place back in the pan. Pour the pan dripping mixture
over the pork and allow to marinate while you prepare the sandwiches.
- To make the sandwiches: Cut the bread in half lengthwise. Layer the ham, some marinated roast
pork, the salami, cheese, and pickles on the bottom half. Spread the mustard on the inside of the top
half. Repeat with the other half of the ingredients to make the other sandwich.
- Heat a nonstick skillet over medium heat. Butter the outsides of the sandwiches, then add to the pan
and put a heavy skillet on top to weigh them down. Cook until golden and crisp, 3 to 4 minutes per
- Remove to a cutting board and cut in half on the diagonal. Serve.