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Meet the Maker: Artisano’s Oils shares recipes for the Big Game

Calling all Super Bowl fans! We’ve enlisted the help of David Burcham, owner of Artisano’s Oils & Spices, to show us how to make a few Super Bowl-friendly dishes, just in time for the big game! David, along with Yelp Indy’s Brittany Smith, chat with us about the Meet the Maker event coming up in a few weeks and how Artisano’s offers cooking classes and more!

Here are today’s recipes:Roast Beef Sandwiches

Yields approx. 12 servingsIngredients:

  • 1/4 cup mayonnaise
  • 1/4 cup spicy mustard
  • 1 tablespoons poppy seeds
  • 2 tablespoons grated onion
  • 1 tablespoon horseradish
  • Dash of Worcestershire
  • 12 hamburger buns
  • 1 pound thinly shaved roast beef
  • 8 ounces sliced provolone
  • 8 ounces sliced Colby jack


Preheat the oven to 350 degrees F.

Mix together the mayo, mustard, poppy seeds, grated onion, horseradish and Worcestershire. Taste the dressing and adjust the ingredients as needed.

To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and Colby jack, and place the top bun on top.

Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes.

Cozumel Roll Ups:

Yields approx. 40+ servingsIngredients:Filling:

1 package (8 ounces) cream cheese

1 cup (8 ounces) sour cream

1 cup (4 ounces) shredded Mexican cheese blend cheese

1-2 Jalapenos diced or 1 can (4 ounces) chopped green chilies, drained

4 green onions, chopped

1 teaspoon garlic powder

1 teaspoon smoked sweet paprika

1 teaspoon Artisano’s Alamo Blend Chili PowderTo Wrap:

5 flour tortillas (10 inches), room temperatureOn the side:

Small jar of Picante Sauce

16 oz jar Dessert Pepper Black Bean DipDirections:

  1. In a small bowl, combine the first eight ingredients. Spread evenly over tortillas. Roll up tightly and wrap in plastic wrap. Refrigerate for 1-16 hours.
  2. Unwrap and cut into small 1 inch slices. Serve with salsa and black bean dip on the side desired.

To learn more, visit Artisano’s Oils at:

Twitter handle: @artisanos_oils

Artisano’s Oils& Spices

1250 E. 86th St. Suite 200

Indianapolis, IN 46240