Sassy Living with Caryn

One Sassy Lady Doing It All

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Tailgate Time


Well it is that time again!!! Football. If you are a lover of all things pigskin then I bet you enjoy Tailgating. This tradition that has turned into an almost cult like movement that brings sports fans, foodies, friends and family all together for an event that is unforgettable! I do not enjoy football (unless my son Jack is playing) but I do love a good tailgate. If you did not know, I love in Norman. Home of the Sooners! Here we do tailgating in a huge way. You will see everything from families gathered under a tent to giant bbq pits that have had men babysitting since the night before as it roasts a whole hog. Everything in between can be found on an OU game day. As luck and one heck of a delicious recipe would have it, I became famous for my Sassy Tailgate Sandwiches. Here is my prize winning recipe!

Sassy Tailgate Sandwiches

  • 1 King Hawaiian Rolls, 12 count
  • 1 pound(s) of Black Forest ham, shaved
  • 12 Gruyere cheese, sliced
  • 1/2 tbsp. of dried onion flakes
  • 1 tbsp. of Worcestershire sauce
  • 1/2 cup(s) of butter, melted
  • 1/4 cup(s) of Parmesan cheese, grated
  • 1 tub of Philadelphia Chive and Onion Cream Cheese
  1. Cut all 12 rolls in half. Place roll bottoms in 9×13 pan.
  2. Place equal amounts of ham on each roll bottom. Top with a slice of Gruyere.
  3. On each of the roll tops spread a generous amount of the Philadelphia chive and onion cream cheese. Return the tops to the bottoms…making a sandwich.
  4. In a separate bowl mix together the butter, worcestershire sauce, onion flakes and Parmesan cheese. Pour over your sandwiches and let it sit for at least 20 minutes (you can make these ahead of time and allow to sit in fridge overnight).
  5. Place sandwiches, covered in foil, into a preheated 350 degree oven. Bake for 20 minutes or until warmed through.

The Sassier Beef and Cheddar Tailgate Sandwiches

  • 1 King Hawaiian Rolls, 12 count
  • 1 pound(s) of deli roast beef, shaved
  • 2 cups cheddar cheese, shredded
  • 1/2 tbsp. of dried onion flakes
  • 1 tbsp. of Worcestershire sauce
  • 1/2 cup(s) of butter, melted
  • 1/4 cup(s) of Parmesan cheese, grated
  • 1 tub of Philadelphia Chive and Onion Cream Cheese
  1. Cut all 12 rolls in half. Place roll bottoms in 9×13 pan.
  2. Place equal amounts of roast beef on each roll bottom. Top with equal amounts of shredded cheddar.
  3. On each of the roll tops spread a generous amount of the Philadelphia chive and onion cream cheese. Return the tops to the bottoms…making a sandwich.
  4. In a separate bowl mix together the butter, worcestershire sauce, onion flakes and Parmesan cheese. Pour over your sandwiches and let it sit for at least 20 minutes (you can make these ahead of time and allow to sit in fridge overnight).
  5. Place sandwiches, covered in foil, into a preheated 350 degree oven. Bake for 20 minutes or until warmed through.
Bigger Than Your Butt Dip
  • 8 ounce(s) of Philadelphia cream cheese, softened
  • 1 pound(s) of thick sliced bacon, cooked crisp and crumbled (or use Oscar Meyer Real Bacon Bits)
  • 1/2 cup(s) of green onions, chopped
  • 1 cup(s) of mayonnaise
  • 1 tsp. of Lowry seasoning salt
  • 3 cup(s) of sharp cheese, shredded
  1. Cook the bacon till crisp and crumble.
  2. Combine the cream cheese and the chive and onion spread in a large mixing bowl.
  3. Add the green onions, bacon, seasoning salt and mayonnaise. Stir till smooth and well combined.
  4. Add sharp cheese to cream mixture and stir till well combined.
  5. Place in a large bowl and garnish with chopped green onions. Serve with your favorite cracker or chip.

Sooner Dip

  • 6 chopped tomatoes
  • 6 green onions, chopped
  • 2 small cans chopped green chilies, drained
  • 2 small cans chopped black olives
  • 1 1/2 tsp. garlic salt
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. olive oil
Mix all of the ingredients in a large bowl and allow to sit at least 8 hours. (Make the night before the big game). Serve with chips!

Reader Interactions

Comments

  1. 1

    Hi Caryn,

    Love, Love, Love the Sassy Tailgate Sandwiches. I used the topping as directed but when I pour it on the sandwiches it doesn’t look like the sandwiches shown in the Taste of Home recipe in the August and September Issue Celebration. Am I doin something wrong. I am using real butter and grated parmesan cheese that comes in a tub. The cheese and onion just kind of sit on top.
    Thanks, you have some killer recipes.

    Trace

    • 2

      Dear Tracy-

      I am sorry they are not looking like what you have seen..When I get the “blops” of cheese of onion i usually try to spread them out a bit. As far as how they look in a publication…well welcome to the magic of food stylists! They are a magical group of people who could make burnt toast look delicious! Well, I guess the good thing is that no matter how these little sandwiches look, they taste amazing!

      Thank you for your comments!

      Caryn

  2. 3

    This recipe is slightly different than the one featured on Food Network Homemade in America, why is that? I’m sure they are both good, the quantities are different. Going to try this one for a holiday party. Thanks!

  3. 4

    The recipe turned out great! I did both sandwiches, ham and beef. I used half the amount of cheese, meat, and cream cheese spread called for though, it seemed a bit much for a whole lb and 8 oz of cream cheese. I also used fresh onion because that is all I had. In the foodnetwork recipe it calls for 2 TBS of Worcestershire sauce, would that be overpowering? I want to try it because I love Worcestershire, but the cheese is so expensive I don’t want to ruin the whole dish by adding too much? Thanks for the great recipe!