We love it when Rubschlager fans share excerpts from their Rubschlager Playbooks. Here are three super quick to prepare, addictive game day snacks that are sure to score big with your fans while they cheer on their favorite teams.

Since these are family recipes, they didn’t come with names and the amounts are not always specified, but the recipes are forgiving.

We’ve taken the liberty of naming the recipes for the purposes of this blog. It just seems that each of these delicious snacks should have a name.  The Rubschlager fan who shared the recipe is recognized in parentheses.

The “Fan Club”

from the recipe file of Marty Wilson – Indianapolis, Indiana

While the Colts aren’t looking so great, the Butler Bulldogs are enjoying a great run in NCAA basketball as are the Boilermakers, Hoosiers and the Fighting Irish – all ranked in the top 25!


  • 1 loaf Rubschlager cocktail bread, rye or pumpernickel
  • 2 cups roast beef, pastrami or ham, sliced then and cut into thin strips like shredded cheese. (The original recipe calls for Carl Buddig dried beef.  If you can’t find that, any high-quality deli meat will work.)
  • 2 cups shredded cheddar cheese
  • ½ cup mayonnaise or aioli
  • 1 tsp. yellow mustard
  • 1 cup chopped black olives (sliced also works)


  • Preheat broiler.
  • In a small bowl, combine mayonnaise/aioli with the mustard.
  • In a separate bowl, combine shredded beef and the cheddar cheese.
  • Spread the mustard/mayo mixture on slices of cocktail bread.
  • Place the cocktail breads on cookie sheet.
  • Spoon about 1 heaping Tbsp. of the beef and cheese mixture onto Rubschlager cocktail bread.
  • Place under broiler until bubbly and slightly browned.

Makes enough for 24-32 slices of cocktail bread – Enjoy immediately!

Eat your Greens

from the recipe file of Darlene Swietochowski – Cudahy, Wisconsin

Looking good for Packer fans after winning the Wild Card game! Only fitting to enjoy watching the play with a little green on the snacks.


  • 1 loaf Rubschlager cocktail bread, rye or pumpernickel
  • 1 8-oz package of cream cheese, softened
  • 1 packet Good Seasons Italian dressing mix
  • Dried dill to decorate
  • Radish, sliced thin (optional)
  • Cucumber sliced very thin.  Create scalloped edges by running the tines of a fork down the sides of the cucumber lengthwise before slicing.


  • Mix cream cheese and Italian seasoning together until well blended.
  • Spread mixture onto Rubschlager cocktail bread. Top with slice of cucumber and dried dill. (Consider adding a thinly sliced radish for a bit more “veggie” on your cream cheese)


Quarterback Sneaks

from the recipe file of Linda Turner – Ontario, Canada

It seems that fans in Ontario, Canada go crazy for sports of any kind and per Linda, her family goes crazy for this recipe.  Don’t be fooled by the deceptively mild appearance, it packs a lot of flavor.


  • 1 loaf Rubschlager cocktail bread, rye or pumpernickel
  • 1 cup aged cheddar cheese, grated
  • 1 small sweet (Vidalia) onion, finely chopped or grated
  • Garlic aioli – enough to bind ingredients, plus a little extra.
  • 3-4 generous dashes of Worcestershire sauce
  • Salt and pepper to taste


  • Combine all the above ingredients (except for the extra aioli) and set aside.
  • Place bread slices on a cookie sheet and brush lightly with the reserved aioli on one side.
  • Place under broiler and until just lightly brown.
  • Turn the bread slices over and place a generous tablespoon of cheese-onion mixture on each slice of bread.
  • Return to broiler until they start to bubble and lightly brown.

Enjoy while very warm!