the Edible Dagwood

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.



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!


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


sliced swiss, cheddar, mozzarella or emmenthal

crumbled feta or queso fresco

creamy ricotta or mascarpone

shaved parmesan or grana padano


cream cheese

dijon or hot mustard



refried beans

baba ganoush



horseradish mayo


  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.

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