I definitely am a traditionalist, especially when it comes to food, but the thought of making yet another pot of chili for the Super Bowl on Feb. 1 leaves me cold.

Just as simple to make and serve, and infinitely more interesting, a Super Sandwich Buffet would be the perfect alternative.

Follow this game plan for your celebration (kickoff, by the way, is at 3:28 p.m.):

• Each component of the sandwich, including the bread, should taste good if eaten alone; use only the freshest, tastiest ingredients.

• The bread should be protected from overly moist ingredients by placing a well-dried green between the bread and filling.

• Textures should be varied, crunchy and creamy in one bite.

• The sandwich should be a treat to the eyes as well as the taste buds.

Serve the following sandwiches at room temperature, and although the fillings can be made in advance, the sandwiches should be assembled no more than an hour before serving. Potato salad and coleslaw are the perfect accompaniments.




Smoked Salmon and Herbed Cream Cheese Aram

Makes about 10

12 oz. cream cheese, at room temperature

3 Tbs. yogurt or sour cream

3 Tbs. fresh dill, minced

1 Tbs. prepared horseradish

3 Tbs. chopped parsley

1 large Armenian cracker bread, softened

6 oz. smoked salmon, cut into small pieces

1 small red onion, halved and thinly sliced

1⁄2 cup capers, drained

Combine cream cheese, yogurt, dill, horseradish and parsley until smooth. Spread on cracker bread. Layer the salmon, onion and capers over cheese mixture. Roll up tightly and wrap securely in plastic wrap. Refrigerate overnight and slice 11⁄2 inches thick just before serving.




Grilled Chicken and Tapenade

Makes 6 sandwiches

2 lbs. boneless skinless chicken breast

salt and pepper

4 Tbs. olive oil

1⁄2 tsp. crushed rosemary leaves

1 clove garlic minced

12 slices sourdough bread, lightly toasted

2 red bell peppers, roasted, skinned and cut into strips

1 bunch arugula or watercress

Tapenade

1⁄2 cup oil-cured black olives, pitted

2 cloves garlic

2 anchovy fillets

4 Tbs. olive oil

Pound chicken breasts until they are about 1⁄8 inch thick. Sprinkle with salt and pepper. Combine oil, rosemary and garlic and brush both sides of chicken. Grill over high heat about 3 minutes per side. Let cool and cut into strips. Make tapenade by mixing ingredients together until an almost smooth paste is formed. Spread 6 slices of bread with tapenade. Top with a few arugula leaves.

Place strips of chicken and then strips of roasted pepper on top. Cover with a few more arugula leaves and top with other slice of bread. Cut in half and wrap in plastic until ready to serve.




Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of "Jewish Holiday Cooking." Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).