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
- Take a loaf of unsliced Italian bread and cut it lengthwise down the middle.
- Fill it with as many ingredients as possible.
- 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.
