Tailgate Sandwiches

The first time I had one of these sandwiches, I was at my grandparents’ house and had just finished up some yard work I was helping them with.  Grandma invited me to have lunch with them and she served up some sandwiches she had re-heated in the oven.  That sandwich was possibly the best leftovers I’d ever had.  Seriously, I bit into it and thought, “Oh my goodness, this is SO good!”  I asked Grandma for the recipe and she gladly made me a copy of the magazine cutout she had.

It took me a while to make these tailgate sandwiches for my family because I thought I had to have the exact ingredients listed in the recipe.  I was wrong — it can be made many different delicious ways.  I will post a picture of the copied recipe at the end of this post so you can see what the original looks like, but there are really just a few basic things you need to make these:  rolls, meat, cheese, condiment, and topping.

What you’ll need:

1 dozen rolls — I like Aunt Millie’s Hawaiian rolls the best, but you can use regular dinner rolls….or maybe even biscuits?

1/2 pound meat — I like turkey lunch meat, but you can use any kind of lunch meat, leftover meat, canned meat if you’re desperate.  Feel free to use more than 1/2 pound of meat if you want.

12 slices of cheese — I like cheddar, but you could use Swiss, Gruyere, provolone, pepper jack….the list goes on.  But don’t use processed cheese product — yuck.  Use REAL cheese, please.

6-8 ounces of a condiment (more or less) — I like softened cream cheese with onion powder mixed in, but you could use plain cream cheese, other flavored cream cheese, ranch dressing, some other dressing, veggie dip….or hot sauce?

Topping — 1/2 cup melted butter, 1/4 cup grated Parmesan, 1 Tablespoon Worcestershire sauce, and 1 1/2 teaspoons dried minced onion.  Mix them together right before using.  Don’t do this ahead of time or it’ll look gross.

What to do:

Spread the condiment on the insides of all the rolls.  Assemble your sandwiches with the meat and cheese and place them in a 9×13 inch baking dish.  Spoon the “topping” over all of the sandwiches.  Let them sit for 20 minutes (preheat your oven to 350 degrees during this time).  Bake the sandwiches for about 20 minutes or until the tops are a nice, golden brown.

Oh, the possibilities:

Ham & cheddar or swiss

Philly steak

Roast beef with onions and mushrooms

Buffalo chicken with pepper jack cheese and blue cheese dressing

Sloppy joe version with cheddar

Rueben — corned beef, swiss, kraut, and Thousand Island dressing

You could sneak some veggies in here as well — caramelized onions, sauteed bell pepper, green onion, mushrooms, spinach, olives, etc.

You get the idea.  You can make these so many different ways!  I don’t think I’ve made them the same way twice, but my family devours them every time.  In fact, my youngest son suggested I make two dozen next time!

I don’t know what magazine this recipe was published in because the cutout my Grandma had didn’t have the magazine info on it.  However, it did show that the recipe was submitted by Caryn Ross from Norman, Oklahoma.  So, thank you, Caryn Ross, for sharing this fabulous recipe.  It’s a WINNER!