I Nailed It!

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Very rarely do I brag but this time I nailed it! Today at News9 I did a re-do of my famous Sassy Tailgate Sandwiches. This Sassier version uses Boar’s Head London Broil sandwich meat, King Hawaiian rolls, Swiss cheese, grilled onion and a creamy horseradish schmear! It will change your life! Only tip is to make sure and make multiple pans. They will gone as quickly as you can take them out of the oven!

The Super Sassy Tailgate Sandwich

1 (12 count) package Hawaiian bread rolls
1 onion, cut into slices
1 pound thin sliced roast beef (I love Boar’s Head)
12 slices swiss cheese
1 (8 ounce) tub cream cheese spread
1/4 cup horseradish sandwich spread
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon Daddy Hinkle’s Onion and Garlic seasoning
1/4 cup grated garlic parmesan cheese

Preheat oven to 350 degrees. In a skillet sauté onions in olive oil till golden brown and caramelized. Cut all rolls in half. Place roll bottoms in 9×13-inch pan. Place equal amounts of roast beef on each roll bottom. Top with swiss cheese. Then place the grilled onions on top of the cheese for each sandwich. In a small bowl combine with cream cheese and horseradish sauce. Stir till well combined. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches. In a separate bowl, mix together the butter, Worcestershire sauce, onion and garlic seasoning, and garlic parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
Place sandwiches, covered in foil in the oven and bake for 20 minutes. Remove the foil and allow the sandwiches to brown for 5 minutes! Serve!

Now that you have the main course done for the Super Bowl it is time for a warm cheesy dip! Check out this one pot wonder!
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Green Chili and Cheesy Corn Dip

2 tablespoons olive oil
12 ounces frozen corn
1 small can green chills
1 onion, chopped fine
1 clove garlic, minced
1 cup Hiland’s sour cream
1 package Braum’s cream cheese
2 cup monterey jack cheese, grated
1/2 tsp each sea salt & ground black pepper

Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp olive oil, onion, corn, green chills and garlic. Stir constantly to prevent burning. Cook for 5 minutes until onions are golden corn is lightly browned. In a large bowl mix together sour cream, cream cheese, monterey jack cheese and stir. Add creamy mixture to the skillet and stir until well combined. Place in the hot oven and bake for 30 minutes or until hot and bubbly.

Serve with veggies or tortilla chips.