Hoagie. Sub. Club. Wrap. Melt. Panini. Dagwood.

No matter how you slice it, sandwiches are a fixture on the tailgating scene. Looking for a party platter to call your own? Create a signature sandwich and share it with the gang. Or try one of these creations from Susan CUTCO Culinary Advisory Board member Susan Goss, executive chef and co-owner of West Town Tavern in Chicago.

Baguette stuffed with arugula, country ham, nectarines and honey mustard

For a football-tailgate party you can’t beat this sandwich. Use the Spatula Spreader to split a baguette lengthwise and spread both cut sides with prepared honey mustard. Pile on arugula leaves and layer paper thin slices of aged country ham or prosciutto. Add thin slices of firm, ripe nectarines, close the baguette and wrap the sandwich securely in paper.

Crab melts with asparagus and cheddar

An afternoon football party at home means advance preparation. Prepare this sandwich in the morning and you won’t miss a down. Choose soft hamburger buns and toss together a simple crab salad made with green onions, celery, mayo, fresh herbs and a little mustard. Heap the salad on one side of the bun and top with blanched asparagus spears, trimmed to fit. Cover with grated cheddar, add the top bun and wrap the sandwiches in foil. At the two minute warning, pop the sandwiches into a preheated 350°F oven to heat through. You will never make a tuna melt again.

Italian Frying Peppers with fresh Mozzarella and Tomatoes

Core and seed Italian frying peppers (Melrose peppers) and fry them in olive oil with garlic and anchovies, mashing the anchovies into the oil. Let cool and reserve. Use the Spatula/Spreader to split crusty rolls and layer on a few slices of tomato. Sprinkle with salt and pepper. Add fat slices of fresh mozzarella and pile on the fried peppers. Drizzle the peppers with a little anchovy oil and grind black pepper over the top. Close the sandwich with the top of the roll.

Avoid soggy sandwiches

CUTCO Culinary Advisory Board Member Robert Yamarone (New York- and L.A.-based chef, food consultant, instructor and food stylist, and owner of Greens Up! salad shops in California.)

What’s his tip for avoiding mushy bread syndrome when packing sandwiches? “I use crusty bread and spread the mayonnaise or mustard on the meat itself, with a leafy green between the bread and meat. This keeps the bread dry,” he said.