Tom Petty – Jam The Torpedoes

CLASSIC ROCK BANDS RECIPE #7

TOM PETTY

JAM THE TORPEDOES

 

I can’t believe that since I recently launched this site that I already have to post my second eulogy to another classic rock legend gone down.  I got to see Tom Petty & The Heartbreakers only once many years ago sharing the stage with Bob Dylan one night at Madison Square Garden.  He gave a great performance with a lot of high energy and complimented Dylan very well.  It is a sad day to lose someone who contributed so much to the genre with his own compositions, his many cover tunes of The Byrds et al, and his collaborations with other artists like The Traveling Wilburys and Stevie Nicks.

This week’s entry compliments Tom Petty well.  A simple yet tasty American classic the sandwich or hoagie or sub, etc.  The torpedo roll makes the perfect bread choice for a sandwich on the go.  There is no limit to what you want on your sandwich.  You can stuff it with all the deli meats and cheeses you want and any spread you prefer like mustard or mayonnaise.  You can even do a real American classic like peanut butter and jelly.  What I’ve included for you are my recipes for tuna and egg salad.  So, get busy and make those sandwiches and jam out to two great American legends.  We will miss you Tom!

 

THE RECIPES

 

FOR THE TUNA SALAD:

INGREDIENTS:

3 cans Solid White Albacore Tuna drained

Half of a stalk of Celery chopped

2TBSP chopped white or yellow Onion

½ cup Mayonnaise

Salt, to taste

Fresh Ground Black Pepper, to taste

¼ TSP Ground Nutmeg

 

PREPARATION:

1. In a medium bowl add the Tuna and break apart a bit with a fork
2. Add all the remaining ingredients to the bowl and mix together well breaking apart the Tuna further until your desired consistency

 

FOR THE EGG SALAD:

INGREDIENTS:

6 Eggs

¼ cup chopped Red Onion

1/3 cup Mayonnaise

1 TBSP Dijon Mustard

Salt, to taste

Fresh Ground Black Pepper, to taste

1 TSP Paprika

PREPARATION:

1. In a 3-qt. sauce pan fill the pan about ¾ full of water. Heat to boil.
2. Place the Eggs very carefully in the boiling water and boil gently for 10 minutes
3. After the Eggs are done remove them with a splotted spoon and let them rest till cool enough to handle
4. When the Eggs are cool enough to handle peel them and discard the shell. Place the inside hard-boiled Egg flesh in a medium bowl and break apart a bit with a fork.
5. Add the remaining ingredients to the bowl and stir together well to combine breaking apart the Eggs more to get to your desired consistency

 

FOR THE SANDWICHES:

INGREDIENTS:

Torpedo Rolls (as many as you want)

 

PREPARATION:

1. Cut a slit on the side of each Roll and open a bit with your fingers
2. Stuff the opening in the Roll with as much of the Tuna or Egg Salad as you can fit
3. Repeat as often as you need to make enough Sandwiches for your picnic, road trip, etc.
4. Eat fresh or wrap tightly in plastic wrap and add to your picnic basket, cooler, etc. If not traveling till later be sure to refrigerate until departing.

WINE PAIRING:  This is all about you and where you’re going or where you’re going to be.  Wine, beer, or whatever you feel like drinking are all good.  Please remember above all things: DO NOT DRINK AND DRIVE PLEASE,