Give dad the gift of a great meal

To prepare meats: In a large sauté pan, add the olive oil, beef, veal and pork. Cook over medium to high heat until all of the meat has been browned. then add the garlic and onions and cook until the meat is tender. Add the tomato paste and crushed tomatoes, mix well and reduce heat to a simmer. Add chili pepper, oregano, salt and pepper. Simmer for 1 hour.

To prepare cheese sauce: In a saucepan, add the cream, milk, and fontina cheese; whisk over a low flame. Add the nutmeg, season with salt and pepper, and when the cheese has melted, the sauce is ready.

To assemble: Place the meats with the tomato sauce on a roll, top with melted cheese sauce, and serve immediately.

To make short ribs: Preheat oven to 300° F. Season short ribs with salt and pepper. Sear all sides of ribs in heavy-bottomed pot with lid, then add onions, carrots, celery, tomato paste and a drizzle of olive oil. Add red wine, beef stock, garlic, all spices and herbs. Cover with lid, place in oven and cook at 300° for approximately 1 1/2 to 2 hours. Ribs are done when they are fork tender; allow ribs to cool in stock. Remove short ribs from pot, trim away from bone and cartilage. Shred short ribs and set aside in stock.

To prepare mushrooms and onions: In a large sauté pan over medium-high heat, sauté sliced onions and cremini mushrooms until soft and caramelized; set aside (will be added to short ribs and jus when assembling sandwich).

To assemble sandwich: Mix mayonnaise and grated Parmesan cheese together. Spread mayonnaise on toasted Muffaletta. Lay out short ribs on bread, add the mushrooms and onions. Top with fontina and provolone, and sprinkle with crumbled gorgonzola cheese. Place sandwich under broiler for a few minutes until cheese melts. Place top on sandwich, cut into 6 to 8 pieces and serve.

To prepare the vegetables: Cut eggplant into ¼-inch-thick slices, dip in egg wash, flour and seasoned Italian bread crumbs. In a sauté pan add the olive oil and eggplant, and cook over low to medium heat until golden brown. Set aside on paper towels to remove excess oil. Slice the zucchini and yellow squash, season with salt and pepper, brush with olive oil, and grill or broil on both sides for 2 minutes, then set aside.

To prepare the basil pesto: Blend olive oil and garlic until smooth in an electric blender. Add basil leaves and Parmesan cheese, season with salt and pepper, and puree basil until smooth.

To assemble sandwich: Layer one side of each hero with slices of eggplant, zucchini, yellow squash, tomato, fresh mozzarella, and lettuce. Drizzle with basil pesto, sprinkle with toasted pine nuts, close the sandwich, and serve.