Game Day favorites for football season
By Barbie Butz · Sat Sep 05 2026
It’s September and I’m looking forward to the changes that autumn brings, like falling leaves and football season. Actually, it’s the “football food”, more than the actual football games, that I’m getting excited about. In that category, of course, are wonderful warm sandwiches loaded with tangy pork, spicy beef, or cheesy chicken, served with a cup of chuck wagon beans.
The football food list is limitless, but I think you can easily start your own list with these simple sandwich recipes. See if you don’t agree.
Tangy Pulled Pork Tenderloin Sandwiches
Ingredients:
1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons, plus 1 ½ teaspoons brown sugar
2 tablespoons, plus 1 ½ teaspoons cider vinegar
1 tablespoon, plus 1 ½ teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
¼ teaspoon pepper
4 rolls or buns, split and toasted
Coleslaw, optional
Directions:
Cut the tenderloin in half; place in a 3-quart slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over the top of the pork. Cover and cook on low for 4-5 hours or until the meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired. Makes 4 servings
This next sandwich calls for a chuck roast slow-simmered in beefy broth, shredded and spooned onto rolls. Serve the cooking broth in individual cups to use for dipping.
Shredded French Dippers
Ingredients:
1 boneless beef chuck roast (3 pounds), trimmed
1 can (10 ½ ounce) condensed French onion soup, undiluted
1 can (10 ½ ounce) condensed beef consomme, undiluted
1 can (10 ½ ounce) condensed beef broth, undiluted
1 teaspoon beef bouillon granules
8 to 10 French or Italian rolls, split
Directions:
Halve roast and place in a 3-quart slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cool on low for 6-8 hours or until the meat is tender. Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping. Makes 10 servings
Cheesy Chicken Sub
Ingredients:
12 ounces boneless skinless chicken breasts, cut into strips
1 envelope Parmesan Italian or Caesar salad dressing mix
1 cup sliced fresh mushrooms
½ cup sliced red onion
¼ cup olive oil
4 submarine buns, split and toasted
4 slices Swiss cheese
Directions:
Place chicken in a large bowl; sprinkle with salad dressing mix. In a large skillet, saute mushrooms and onion in oil for 3 minutes. Add the chicken; saute for 6 minutes or until chicken is no longer pink. Spoon mixture onto bun bottoms; top with cheese. Broil 4-inches from the heat for 4 minutes or until cheese is melted. Makes 4 servings
Go Team!