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As the Chicago Bears prepare to face off against the Los Angeles Rams, Mariano’s is infusing the Windy City with vibrant game day excitement through an all-out Chicago-style tailgate.
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Amanda Puck from Mariano’s joined the Eyewitness News team on Saturday morning, showcasing a lineup of delectable dishes poised to enhance any football gathering.
Recipes
Among the enticing offerings, the Greektown Burger stands out, featuring a succulent chicken patty enhanced with spinach and feta, crowned with roasted red peppers, all nestled within a sesame bun.
- 1 Sesame seed bun
- 1 Chicken Spinach Feta Pub Burger Patty
- Spicy Mayo – Mayo mixed with Paprika
- Red Peppers from Murray’s Cheese
For those craving classic flavors, the Italian Beef Burger captures the essence of Chicago’s beloved beef sandwich, complete with a spicy kick from giardiniera.
- 1 Small Hoagie Roll from Turano Baking
- 1 Angus Pub Burger with Cheese and Black Pepper
- Sliced Italian Beef
- Caruso’s Giardiniera
Then there’s the Spicy Italian Pizza Burger, a culinary fusion that combines gooey mozzarella, Mama De Pandi Arrabiata sauce, and robust Italian seasonings, delivering a harmonious blend of two beloved favorites in a single mouthwatering bite.
- 1 Black Angus Pub Burger
- 1 Brioche Bun
- 2 Tsp. of red sauce from Mama de Pandi
- c of shredded mozzarella
- Dash of Spice House Italian Seasoning
And for a playful twist, Chicago-Style Pigs in a Blanket offer a nod to regional tradition, rounding out a menu that’s sure to satisfy any fan’s appetite this football season.
- 1 package cocktail sausages
- 1 tube refrigerated crescent roll dough (or puff pastry)
- 2 Tbsp. yellow mustard
- 2 Tbsp. Vienna Beef Green Relish (Chicago-style neon green is iconic)
- 2 Tbsp. finely chopped white onion
- 1 Roma tomato, chopped
- 8-12 sport peppers, sliced (optional but authentic)
- 1 egg, beaten (for egg wash)
- 1-2 tsp. poppy seeds
- Celery salt, for finishing
Directions:
- Preheat oven to 375F (190C). Line a baking sheet with parchment.
- Prep the dough.
- Unroll the crescent dough and cut each triangle in half lengthwise to make smaller strips.
- Spread a thin layer of yellow mustard on each dough strip.
- Add a tiny bit of relish and chopped onion (don’t overfill or it will leak).
- Place a cocktail sausage at one end and roll up snugly.
- Brush with the egg wash and sprinkle with poppy seeds.
- Bake for 12-15 minutes, until golden brown and cooked through.
- Top each warm roll with a slice of sport pepper and a tiny pinch of celery salt.
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