Home / Mississippi comeback sauce recipe / Blogger Spotlight: Hip Foodie Mom Dishes Out Our Football Sandwiches as Game Day Grub
6 October, 2015

Blogger Spotlight: Hip Foodie Mom Dishes Out Our Football Sandwiches as Game Day Grub

Posted in : Mississippi comeback sauce recipe on by : Kevin Tags:

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Tuning into Fall football is undoubtedly best when accompanied by fellow fans and food that is warm and hearty—because serious fans know that watching the game can often be as intense as playing it. Alice, from Hip Foodie Mom, recently scored a touchdown with her house-full of cheerers by whipping up some of our Football Sandwiches.

Today’s Featured Blogger:
Hip Foodie Mom

“With football season and the first official day of fall right around the corner, I feel like I received this fabulous cookbook from Cook’s Country at just the right time. When I saw the Football Sandwiches on page 82, I knew I had to make these. And even though I have made a version of these before, I had to try Cook’s Country’s version.”


“Cook’s Country uses soft, white dinner rolls, spreads on yellow mustard, and stuffs them with smoky Black Forest Ham and Swiss cheese. Football Sandwiches are typically then brushed with a sauce that uses a whopping 12 tablespoons of butter as the base. Cook’s Country cut the fat down to 4 tablespoons and pumped up the flavor with finely chopped onions, Worcestershire sauce, garlic powder, and plenty of poppy seeds. Letting the sandwiches sit for 10 minutes before baking allows the rolls to absorb the sauce. After about 30 minutes in the oven (20 covered and 10 uncovered), the sandwiches are slightly crisp on the outside, soft on the inside, and loaded with oozing, melted cheese. Perfection.”


“And come on… just look at them […] Make these the next time you’re watching the game and have friends over. Everyone will ask for the recipe. No joke.”



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Rachel is a Web Editorial Intern at America’s Test Kitchen. Originally from Michigan, she now delights in the sweetness of Boston and it’s plethora of New England fare, but will forever be most fond of Midwestern comfort foods. When not at ATK, she studies English and travels to new places at every opportunity.

Source: America’s Test Kitchen.

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