Serve supersized sandwiches for the big game. Use a large (22- to 25-inch) loaf of bread for these subs and hollow out the inside to make room for fillings.

Toss 2 pounds sliced sweet potatoes with olive oil, salt and pepper. Bake at 425 degrees F until tender, 25 minutes. Mix 1/2 cup each plain Greek yogurt and crumbled feta with 1 teaspoon dried oregano; spread on one side of a toasted split soft loaf. Mix 1/2 cup roasted red pepper tapenade with a pinch of red pepper flakes; spread on the other side. Sandwich with the sweet potatoes, romaine leaves, sliced red onions and olives.

Marinate 2 cups quartered Campari tomatoes and 1 sliced red onion in 1/4 cup green goddess dressing, 20 minutes. Spread more dressing on a split sourdough loaf. Sandwich with the tomatoes, thinly sliced cucumbers, radishes, bell peppers, carrots and avocado, sprouts and kale chips (lightly salt each layer of vegetables).

Combine one 10-ounce box thawed frozen chopped spinach (squeezed dry), one 12-ounce jar marinated artichoke hearts (drained) and 1/2 cup each cream cheese, mayonnaise, grated Monterey Jack, Parmesan and Swiss cheese in a food processor. Add 1 teaspoon Worcestershire sauce, 4 chopped scallions and 1 garlic clove. Puree; season with salt and pepper. Spread on a split sesame baguette; top with more artichokes and sliced Swiss cheese. Bake open-faced at 400 degrees F until the cheese melts.