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Rays Spring Training lunch: sandwiches, handmade by Joe Maddon

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On Saturday morning, Joe Maddon arrived in the Rays' clubhouse carrying all the ingredients for his family's renowned "Third Base Hoagies." The recipe comes from Joe's 80-year-old mother, Beanie, who still waits tables at the Third Base Dugout restaurant in Hazleton, Pa. The fresh Italian hoagie rolls are slathered with olive oil and chopped red peppers (imported from Hazleton), stuffed with ham, salami and white American cheese, and topped with tomato, lettuce, onion, salt and pepper.

"The key is the bread," Joe said. "And the peppers."

With help from a couple of clubhouse attendants, Joe cranked out 60 hoagies. That number could've been larger, but a small group of players led by Joel Peralta snatched about 10 of the hot rolls before Joe could turn them into sandwiches.

David DeJesus was among the many players impressed by Joe's creation. "Beautiful," he raved, midway through his hoagie. "That's beautiful."


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