INGREDIENTS:

• 1 package (12 rolls) Hawaiian sweet rolls
• 8 ounces sliced sharp provolone
• 3/4 pounds corned beef
• 1 cup jarred deli-sliced pepperoncini
• 6 tablespoons unsalted butter, melted
• 3 Tbs Terrapin Ridge Farms Onion Blossom Horseradish plus more for serving
• 1 and 1/2 teaspoons poppy seeds
• 1/2 teaspoon minced garlic

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Butter or lightly grease the bottom of a 13-by-9-inch baking dish.
3. Without separating into individual rolls, slice the top half of the bread off the bottom.
4. Spread 1-2 Tbs Terrapin Ridge Farms Onion Blossom Horseradish Dip on open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish.
5. Layer half of the cheese on top of the bottom rolls. Next layer all the roast beef on top. Add the pepperoncini on top. Finally, layer the last half of the cheese on top.
6. Place the top section of rolls on top of everything.
7. In a small bowl, combine the completely melted and slightly cooled butter, poppy seeds, minced garlic. Season to taste if desired. Whisk to combine.
8. Using a pastry brush, liberally brush the butter mixture over the tops and sides of the rolls until well coated. Some of the butter mixture will pool at the bottom of the pan which is fine -- this will help season the bottom section of rolls!
9. Bake, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully).
10. Remove, cut apart with a serrated knife, and serve while hot!

INGREDIENTS:

• Leftover Corned Beef
• Rye Bread
• Provolone Cheese
• Terrapin Ridge Farms Garlic Kraut Mustard

DIRECTIONS:

1. On each slice of bread spread a generous amount of Garlic Kraut Mustard. This mustard has an initial bite with a mild aftertaste and pairs perfectly with corned beef, you want a lot on that sandwich!
2. Layer provolone cheese on top of the mustard.
3. Directly after heating up the corned beef place it on the cheese side of the sandwich.
4. Place both sides of the sandwich together, slice down the middle and enjoy!

INGREDIENTS:

• 1 package (12 rolls) Hawaiian sweet rolls
• 8 ounces sliced sharp provolone
• 3/4 pounds roast beef
• 1 cup jarred deli-sliced pepperoncini
• 6 tablespoons unsalted butter, melted
• 3 Tbs Terrapin Ridge Farms Onion Blossom Horseradish plus more for serving
• 1 and 1/2 teaspoons poppy seeds
• 1/2 teaspoon minced garlic

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Butter or lightly grease the bottom of a 13-by-9-inch baking dish.
3. Without separating into individual rolls, slice the top half of the bread off the bottom.
4. Spread 1-2 Tbs Terrapin Ridge Farms Onion Blossom Horseradish Dip on open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish.
5. Layer half of the cheese on top of the bottom rolls. Next layer all the roast beef on top. Add the pepperoncini on top. Finally, layer the last half of the cheese on top.
6. Place the top section of rolls on top of everything.
7. In a small bowl, combine the completely melted and slightly cooled butter, poppy seeds, minced garlic. Season to taste if desired. Whisk to combine.
8. Using a pastry brush, liberally brush the butter mixture over the tops and sides of the rolls until well coated. Some of the butter mixture will pool at the bottom of the pan which is fine -- this will help season the bottom section of rolls!
9. Bake, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully).
10. Remove, cut apart with a serrated knife, and serve while hot!

INGREDIENTS:

• Corned Beef, cooked, shredded
• Sauerkraut
• Swiss Cheese
• Mayo
• Terrapin Ridge Farms Jalapeno Aioli Garnishing Squeeze
• Empanada shells or circular cut pieces of dough about 5 inches in diameter

DIRECTIONS:

1. Put corned beef in a crockpot on medium heat with Swiss cheese, equal parts mayo and Jalapeno Aioli and sauerkraut and cook until it is mostly a dip. You can make it cheesier or meatier, up to your preference.
2. Set on low after all is combined as much as possible.
3. Lay out your empanada shells and place filling on one side of empanada with enough edge for you to dampen and seal with the other side. Dampen the edge of the filled side of the empanada and bring over the other side, press with a fork to seal.
4. Fry in oil until golden brown at 350°F for about 3 to 4 minutes flipping once. Set on wire rack to cool.
5. Drizzle with more Jalapeno Aioli and serve. Insanely delicious!

INGREDIENTS:

• Horseradish Sauce

• Prime Rib Sliced
• Arugula
• Grilled Onions
• Sourdough Baguette

DIRECTIONS:

1. Slice baguette down the middle. Spread Terrapin Ridge Farms’ Horseradish Sauce generously on bread.
2. Layer slices of prime rib with grilled onions and add arugla, top with other half of bread. Slice in half and devour!!