- Buffalo Wings
- Football Sandwiches
- Ohio Nachos
- Classic Twice-Baked Potato
- Classic Chili Con Carne
- Homemade Jalapeño Poppers
- Classic Caesar Salad
- Toll House Chocolate Chip Cookies
- Peanut Butter Pie
Snack-size ham and cheese football sandwiches go both ways-they can be served hot out of the oven, or baked ahead of time and served room temperature.
Like the jalapeño poppers, twice-baked potatoes can be prepared and baked once, then warmed in the oven before serving, finishing with a quick spin under the broiler to recrisp.
- This collection of crowd-pleasing drinks will keep thirst at bay.
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RECIPE: Football Sandwiches
A staple of Junior League cookbooks, these miniature ham sandwiches are doused in a tangy butter-poppyseed sauce and then baked in the oven.
MAKES 8 SMALL SANDWICHES
INGREDIENTS8 individual white dinner rolls, like Kings Hawaiian
12 oz. sliced Swiss cheese
9 oz. thinly sliced honey ham
4 oz. (1 stick) butter, melted
2 tbsp. prepared mustard, preferably spicy brown or Dijon
2 tbsp. poppy seeds
1 tsp. Worcestershire sauce
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INSTRUCTIONS1. Slice the rolls in half using a serrated knife, and arrange bottom halves of rolls in a large casserole dish. Arrange a layer of cheese on top, followed by a layer of ham. Cover with the tops of the rolls.
2. In a small bowl, whisk together melted butter, mustard, poppy seeds, and Worcestershire sauce until well combined. Drizzle the sauce evenly over the tops of the sandwiches, cover the pan with aluminum foil and allow to sit for at least 30 minutes, or overnight.
3. Bake in a 350° oven for 20-25 minutes, until the cheese is melted and the sandwiches are warmed through. Slice between the rolls, and serve warm or at room temperature.
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RECIPE: Homemade Jalapeño Poppers
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
MAKES ABOUT 1 ½ DOZEN
INGREDIENTS2 tbsp. canola oil, plus more for frying
1½ cups (4 oz.) shredded cheddar
½ cup (2 oz.) shredded Monterey Jack
½ cup (1 oz.) finely grated Parmesan
¼ cup heavy cream
1 tsp. Dijon mustard
½ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. cayenne pepper
¼ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
1 cup flour
2 eggs, lightly beaten
1 cup plain bread crumbs
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INSTRUCTIONS1. Arrange an oven rack 4″ from broiler and heat broiler to high. Toss together oil and jalapeños on a foil-lined baking sheet; broil, turning as needed, until charred all over, about 20 minutes. Meanwhile, process cheeses, cream, mustard, cumin, coriander, cayenne, paprika, and salt and pepper in a food processor until smooth. Transfer to a piping bag fitted with a ⅛″ plain tip, and set aside.
2. Trim ¼″ off the bottom of each jalapeño and, using a paring knife, scrape the seeds and ribs from inside the pepper and remove (or for spicier poppers, leave the seeds inside, if you like). Insert piping bag tip into each pepper, and pipe until cheese mixture fills the inside; refrigerate to firm filling, about 1 hour.
3. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 330°. Place flour, eggs, and bread crumbs into 3 separate shallow bowls; season each with salt and pepper. Toss each pepper in flour, dusting off excess, and then coat in egg. Transfer to bread crumbs; toss until evenly coated. Working in batches, fry peppers until golden brown and filling is melted, about 3 minutes. Transfer to paper towels to drain before serving.
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