a tale of two coasts (and make-ahead cheeseburger sliders)

My Super Bowl tradition has been previously established and explained, and it's always about the food.

When Atlanta was still making a run in the playoffs, the southern soul food angle was thrilling me.

And then they did not, in fact, rise up.

After San Francisco and Baltimore emerged as the Super Bowl contenders, Lori and I had to dig deep to execute A Tale of Two Coasts, but I was quite pleased with our selections.

A little of this ...

... and a little of this ...

... made for a carb-loaded spread that satisfied.

There were a couple of stars, but perhaps the most surprising were these make-ahead sliders. Cheeseburgers made the menu because of this little bit of trivia, but seriously, who is interested in slaving over a grill while guests are in the house?

Not me.

Between the Hawaiian rolls and some steam magic, these stayed soft and gooey, even after the heat was gone.

Poe's Best Cheeseburger Sliders

Makes 24 sliders

2 lbs. ground chuck

1 packet of onion soup mix

1/2 c. mayonnaise

2 c. shredded cheddar cheese

24 Hawaiian rolls

12 slices of white American cheese (I got mine sliced at the Publix deli)

1. Preheat oven to 350 degrees.


2. Cook meat and onion soup mix together, over medium-high heat. (I used a Dutch oven, but any skillet with higher sides will do.) Drain well.


3. Return meat to the original pan, and add mayo and shredded cheese until well combined. The meat should be warm enough to melt the cheese.


4. Line a large cookie sheet with foil, and place the bottoms of the rolls on the pan. Put half a slice of American cheese (folded over, to fit on the bun) on each bottom.


5. Top each piece of cheese with about 2 Tbsp. of meat mixture, and then the top of the roll. Cover tightly with foil.


6. Bake for about 25 minutes, and keep covered until serving. The sooner you serve the better!

Did you survive the power outage? What was your favorite Super Bowl food?