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Rum_Pirate
10-07-2016, 08:13 AM
Anyone here like or make them?

What is your 'method' of construction, e.g. type and number of slices of bread, 'meats', tomato/cucumber etc, pickles, and other ingredients?

http://www.saveur.com/sites/saveur.com/files/styles/medium_1x_/public/import/2013/images/2011-03/7-SAV137-dagwood-400x604.jpg?itok=NuN87lrJ or https://s-media-cache-ak0.pinimg.com/564x/b1/56/74/b156741e3a5c4259170271e642f77355.jpg

https://humorinamerica.files.wordpress.com/2013/10/scan0012.jpg

Canoez
10-07-2016, 08:23 AM
Well, there's truly no point in making a sandwich as tall as the one on the right - or the left, for that matter - if you can't eat the darned thing.

At home, and when traveling to the UK to visit the in-laws, SWMBO and her family marvel at the sandwiches that I will make. When the kids ask "what's for lunch" on the weekend, SWMBO will often tell them, "Watch what your father is doing." while I build a sandwich. SWMBO and family generally throw a slice of meat between two slices of bread and a bit of Branston Pickle if they're feeling adventurous.

Rum_Pirate
10-07-2016, 08:57 AM
Well, there's truly no point in making a sandwich as tall as the one on the right - or the left, for that matter - if you can't eat the darned thing.

At home, and when traveling to the UK to visit the in-laws, SWMBO and her family marvel at the sandwiches that I will make. When the kids ask "what's for lunch" on the weekend, SWMBO will often tell them, "Watch what your father is doing." while I build a sandwich. SWMBO and family generally throw a slice of meat between two slices of bread and a bit of Branston Pickle if they're feeling adventurous.


"the sandwiches that I will make" details and pics please? :d

Are yours more like this?
https://whatscookingamerica.net/wp-content/uploads/2015/03/Dagwood28.jpg or this http://restaurant-hospitality.com/site-files/restaurant-hospitality.com/files/imagecache/medium_img/uploads/2014/09/article2dagwood-sandwich-595x335.jpg

CWSmith
10-07-2016, 09:39 AM
I'm afraid that the days when I might entertain such an idea are long gone.

George Jung
10-07-2016, 09:47 AM
They used to work us hard during internship - didn't really need an apt. for a year, we lived at the hospital. And for awhile, the hospital kept their kitchen open all night, allowing interns and residents free access. We all ordered 'dagwoods', not nearly as extreme as those in the OP, but they were YUGE!, and very tasty. Apparently more expensive than the Administration wished to support - they shut it down after about 6 months.

Good times.

Canoez
10-07-2016, 10:15 AM
"the sandwiches that I will make" details and pics please? :d

Are yours more like this?
https://whatscookingamerica.net/wp-content/uploads/2015/03/Dagwood28.jpg or this http://restaurant-hospitality.com/site-files/restaurant-hospitality.com/files/imagecache/medium_img/uploads/2014/09/article2dagwood-sandwich-595x335.jpg

More like the left, generally. In terms of detail - it really depends on what I have in the fridge.

First, good bread - ciabatta, good sourdough, focaccia, a nice roll or the like. It has to have some texture and a bit of strength to hold the contents.

I do tend to like a good Italian-style sandwich - might include salami, prociutto, mortadella, capicolo, sopressata, etc. with some provolone or mozzarella. Then some finely chopped giardiniera which includes some olives and pepperoncini peppers, a bit of thinly sliced red onion, tomato, lettuce and a bit of oregano and maybe a bit of a vinaigrette to add a bit of moisture - just a bit!

Then there might be ham and cheese - good smoky ham with cheddar some mustard, maybe a bit of chopped Kosher pickle. Either that or a nice Cuban...

A cold "Reuben" - Sourdough rye with heaps of thinly sliced lean pastrami, a smear of mustard, slice of Swiss and topped with a good coleslaw.

Roast beef on rye with maybe a bit of herbed Boursin-style soft cheese, red onion, lettuce and tomato.

BLT club - nice bread toasted with a bit of mayo, fresh sliced ham or turkey, crisp bacon, tomato and lettuce. Three layers of bread if you're up to it...

A "Greek salad" sandwich - with feta, spinach, olives, cucumber, tomato, red onion, pepperoncini slices, green pepper thinly sliced, and a bit of oregano and onion laced vinaigrette or even tzatziki if I've got some served in a pita or stuffed into a bit of focaccia.

Dang.

I'm getting hungry.

In my mind, a good sandwich is about taste and texture as well as a good balance of flavors - sometimes a little sweetness, sometimes a little acidity, sometimes a bit of smoke or herb flavors.

Rum_Pirate
10-07-2016, 10:17 AM
Dang.

I'm getting hungry.


Me too. :d

Canoez
10-07-2016, 10:21 AM
One of the more interesting sandwiches that I've had recently was a marinated portabella mushroom that had been marinated and grillled. It was then filled with diced roasted red pepper and topped with fresh mozzarella that was then melted and browned a bit. It was served on a toasted roll that had been lightly spread with a basil pesto and then a crisp slice of romaine lettuce was added for "crunch". The roll was just dry enough to soak up the juices from the mushroom without becoming mush or unmanageable. Yum.

Nicholas Scheuer
10-07-2016, 10:35 AM
I'm with Canoez. I don't even like thick burgers. And cutting a thick sandwich with knife and fork doesn't appeal, either.

Canoez
10-07-2016, 10:42 AM
That platter looks fantastic.




Then slice it into pieces you can handle:

https://thetomatos.com/wp-content/uploads/2016/04/sub-sandwich-clipart-1.gif

There is a small chain in Connecticut - no personal interest other than eating there - called Nardelli's. If you ever find yourself near one, make a stop. The picture below is of one of their Italian Cold Cut grinders. The reality isn't far from the picture:

http://i64.tinypic.com/2i052bo.jpg

bobbys
10-07-2016, 10:45 AM
I do not eat many sand witches , I take a peanut butter and jelly in case I get hungry or a egg sand witch.

The only big one I pine for is a hot pastrami On marble rye with mustard served in a real jewish deli with a pickle on the side from the jar..

Nothing like that here though.

Paul Pless
10-07-2016, 01:08 PM
Shall we anoint Canoez the bilge's Earl of Sandwich?

Garret
10-07-2016, 01:17 PM
While all these look great, there's nothing finer than a club sandwich made with fresh (hand sliced) turkey or chicken, real chewy, smokey bacon, and fresh out the garden tomatoes & lettuce. Good whole wheat toast & just the right amount of real mayo.

OK, a BLT is good too, but somehow it seems to be missing something when compared to a club... ;)

Either of them must be made so as to require a napkin!

Canoez
10-07-2016, 01:18 PM
Hmmm... Royalty. Doesn't suit me somehow.

When I was young and single and still threw Parties, (Yes, that's parties with a capital "p".) I'd occasionally throw a theme party. One was a sandwich party - everybody brought different types of sandwiches - there were appetizer sandwiches - sandwiches of many more normal varieties and even dessert sandwiches. It was actually pretty awesome.

Gib Etheridge
10-07-2016, 01:48 PM
Lately I'm into my version of a "Cubano".

Split a Kaiser bun.

Apply mayo and grill in a frying pan until golden brown and crispy on the edges. I use mayo when making grilled cheese too, it's better than butter.

Apply honey Dijon salad dressing (not too much).

Apply sweet pickle relish (not too much).

Apply more mayo.

Apply roast beef, ham, cheese and lettuce.

One is enough.

bobbys
10-07-2016, 01:58 PM
While all these look great, there's nothing finer than a club sandwich made with fresh (hand sliced) turkey or chicken, real chewy, smokey bacon, and fresh out the garden tomatoes & lettuce. Good whole wheat toast & just the right amount of real mayo.

OK, a BLT is good too, but somehow it seems to be missing something when compared to a club... ;)

Either of them must be made so as to require a napkin!
.

When I was young my mom went shopping to garden state plaza one of the first big malls.

She sat with her friends and had a club sandwitch..

I was utterly amazed , I had never seen/saw such culinary. Delights.

Course I had the peanut butter and jelly on wonder bread.

Besides baloney I thought they were the only 2 sandwitches that had been invented.

Canoez
10-07-2016, 02:03 PM
What, no liverwurst and mustard - or Taylor ham? :eek:

bobbys
10-07-2016, 02:07 PM
What, no liverwurst and mustard - or Taylor ham? :eek:
.

You funny guy!.

I make my wife liver wurst with mustard...

She likes cream cheese with jelly as well.

My mom made taylor ham for breakfast but I never had that as a sandwitch until I started working and then I bought it all the time.

Canoez
10-07-2016, 02:34 PM
If you've ever eaten peanut butter and "Fluff" on Wonderbread, you can call yourself a New Englander. :D

Paul Pless
10-07-2016, 02:41 PM
Grilled cheese with pickled jalapeņos.

Canoez
10-07-2016, 02:47 PM
Thinly sliced grilled flank steak that has been marinated in chimichurri sauce with some fresh cilantro, tomato and red pepper in a pita pocket. Drizzle on some of the remaining chimichurri. Hot.

Garret
10-07-2016, 05:21 PM
If you've ever eaten peanut butter and "Fluff" on Wonderbread, you can call yourself a New Englander. :D

I'm very not proud to say that I fit this demographic.

More often on Pepperidge Farm though...

PeterSibley
10-07-2016, 05:37 PM
There's too much meat for me in the photos above .

http://mhenry.net/images/pics/food/veggie_dagwood_sandwich.jpg

I'm going to call the cooked bits grilled tofu..... but it needs more red onion.

Shang
10-07-2016, 10:41 PM
Okay, for the trivet Dagwood question: What was Dagwood's wife's maiden name?

(No fair Google-ing! I knew this from the top of my head.)

Gerarddm
10-07-2016, 10:54 PM
Toasted Eziekiel bread from Trader Joes, or a nice French baguette. Country Dijon Grey Poupon mustard. Provolone cheese. Tomato slices. Turkey. Cotto salami. Romaine lettuce.

Sometimes I will substitute mayo and celery salt for the mustard.

Breakaway
10-07-2016, 11:29 PM
http://forum.woodenboat.com/images/misc/quote_icon.png Originally Posted by Canoez http://forum.woodenboat.com/images/buttons/viewpost-right.png (http://forum.woodenboat.com/showthread.php?p=5027002#post5027002)

If you've ever eaten peanut butter and "Fluff" on Wonderbread, you can call yourself a New Englander. :D



A "fluffernutter", as we knew them!

How about chopped liver, turkey, salami, sour pickle and olives on pumpernickle? Mmm, boy!

Kevin

J.Madison
10-08-2016, 12:11 AM
The key for me is good mustard. I just love the taste of some fancy mustard over tomato, lettuce, meat and cheese.