Football Tailgaiting Recipe: The Werewolf Sandwich

(WXYZ) - Be ready for the upcoming football tailgating season with great food!

Chef Rebecca Wauldron from Busch's Fresh Food Market shares "The Werewolf Sandwich" recipe.


Cheese Sauce

8 ounces Shredded Extra Sharp Cheddar Cheese (could be a combination of cheddar and gouda)

1 tablespoon cornstarch

8 ounces Evaporated Milk

2 teaspoons hot sauce (such as Sriracha)

Autumn Ale Braised Onions

4 cups thinly sliced yellow onion (1” x 1/4”)

2 Tablespoons unsalted butter

½ teaspoon sea salt

8 ounces Violin Monster Autumn Ale

2 tablespoons brown sugar

4 Pretzilla Pretzel Buns

1 pound thinly sliced Rare Roast Beef


Cheese Sauce

1. Place the cheese in a bowl and toss with the cornstarch.

2. Combine the coated cheese, evaporated milk, cornstarch, and hot sauce in a pan.

3. Place the pan over medium heat and stir constantly until the cheese is completely melted and the sauce is thick.

Autumn Ale Braised Onions

1. Melt the butter in a wide, deep pan over medium heat. Add the onions and the salt to the pan.

2. Toss the onions in the butter and continue to cook over medium heat, stirring frequently, until the onions are very soft and lightly browned.

3. Add the beer and the brown sugar to the pan and increase the heat slightly. Bring the mixture to a simmer and continue to cook until the beer has reduced to a thick glaze and the onions are very dark.

To assemble the sandwich:

1. Heat the pretzel buns in the microwave or in the conventional oven.

2. Split the buns and spread 2 tablespoons of the Autumn Ale Braised Onions on each bun.

3. Top the onions with four ounces of the roast beef on each bun.

4. Drizzle about ¼ cup of the cheese sauce over the roast beef on each sandwich, place the tops of the buns over the sandwiches and serve immediately.

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