Remember the Dagwood? The many lay­ered sand­wich filled with crazy ingre­di­ents. There always seemed to be a live fish in there some­where. Who has whole fish in their fridge and who would put it on a sand­wich? How did Dagwood get Blondie anyway?

The major prob­lem with the sand­wich, aside from that crazy fish, was that it was impos­si­ble to get your mouth around. After months of test­ing we’ve fig­ured out how to make the per­fect Dagwood that actu­ally fits in your mouth.

Ingredients

Meats

go Italian with capi­cola, genoa salami, pro­sciutto, mortadella

or deli with corn beef, smoked meat, roast turkey

or white trash with bologna, Spam & cooked ham

or just a mix­ture of all of them!

Fish

sar­dines, tuna, smoked salmon, lump­fish caviar

Veggies & things

sliced hard boiled egg

olives & pick­les, whether it’s pep­per­oncini, onions, capers, dills or beets — get some pick­les in there

roasted pep­pers, grilled egg­plant & zucchini

shaved fen­nel, onion, thin-sliced radish, red pepper

alfalfa sprouts, water­cress, arugula

mar­i­nated mushrooms

Cheeses

sliced swiss, ched­dar, moz­zarella or emmenthal

crum­bled feta or queso fresco

creamy ricotta or mascarpone

shaved parme­san or grana padano

Spreads

cream cheese

dijon or hot mustard

pesto

hum­mus

refried beans

baba ganoush

salsa

gua­camole

horse­rad­ish mayo

Steps

1. Take a loaf of unsliced Italian bread and cut it length­wise down the middle.
2. Fill it with as many ingre­di­ents as possible.
3. Wrap tightly in saran wrap and store, weighted, in fridge overnight.

Weights can be impro­vised from what­ever you have on hand, bricks, cans of beans, a case of pop, any­thing just so long as it flat­tens out the sand­wich to pro­duce one deli­cious cor­nu­copia of savoury, sandwich-y delights.