Welcome to Day #22 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.
Today’s Sandwich: The All-American Dagwood by Jayme
Today the AoM Month of Sandwiches draws to a close. But we’re definitely going out with a bang. I saved this sandwich for last because 1) its epicness was well-suited to being the last entry, 2) I’ve always wanted to try a humungous Dagwood Bumstead-style sandwich and never have, and 3) with its inclusion of Ruffles potato chips, it brings us back full circle to the sandwich that started it all.
Jayme calls this sandwich the “All-American.” I think of it as “The Dagwood,” since it’s right up that comic character’s alley. So I’ve dubbed it “The All-American Dagwood.” Let’s see what a sandwich that requires a skewer to hold together tastes like.
- 3 slices sourdough bread
- Deli mustard
- 4 slices deli ham
- Pepperoni (Jayme doesn’t call for pepperoni, but I used some because I didn’t have enough ham [I used 2 slices instead of 4], and I also love pepperoni and lamented its near absence from the hundreds of submissions. Where’s the love for deli pepperoni, folks?)
- 2 slices American cheese
- 2 leaves iceberg lettuce
- 4 slices bologna
- 4 slices salami
- 6 dill pickle chips
- 3 slices tomato
- 4 slices turkey
- 2 slices Swiss cheese
- 2 pimiento-stuffed green olives
- Handful of Ruffles potato chips
Step 1: Spread Condiments on Bread
Lay out the three slices of sourdough. Smear two of them with mustard and one with mayonnaise. Jayme recommends a tablespoon of each condiment for each slice, but I just eyeballed it according to my personal taste.
Step 2: Add Ham, American Cheese, Lettuce, & Bologna to One Slice of the Mustard-Smeared Bread
Step 3: Add Salami, Dill Pickle Chips, Tomato, Turkey, Swiss Cheese, and Potato Chips to the Other Mustard-Smeared Slice
I also added my pepperoni here.
Step 4: Place Mayo-Smeared Slice of Bread on Top of the Chips (Mayo-side Down)
Step 5: Stack Both Layers on Top of Each Other & Skewer
I used two wooden skewers (standard toothpicks weren’t long enough) to secure this sandwich monster and then cut off the ends with scissors. Then I added two green olives to the skewers. Ring-a-ding ding!
Me Eating This Giant Thing
Overall, this sandwich was delicious. How could it not be? It’s just delicious stuff, stacked on top of delicious stuff, stacked on top of some more delicious stuff. It wasn’t the easiest thing in the world to eat, of course; it felt like holding a softball and eating a giant piece of fruit — I had to keep taking bites all around it. I probably wouldn’t make it again only because I won’t likely have all the ingredients on hand on a given day. But I did get to fulfill a dream of eating a giant sandwich like Dagwood Bumstead. Now I need to partake in another Dagwood ritual, a nap on the couch…
Well that’s it folks! Hope you enjoyed our Month of Sandwiches! Which one was your favorite? A thank you to all those who submitted a sandwich that was featured on the site — you’ll be receiving a free copy of Manvotionals. We’ll soon start working on putting all the submissions together into an giant man-sandwich cookbook. Obviously, formatting 400 recipes will take some time, but we’ll let you know as soon as it’s ready.
Welcome to Day #21 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.
Today’s Sandwich: Tuna Bacon Cheddar by Patrick
We received quite a few sandwich submissions featuring seafood, so of course, we had to try one before the month of sandwiches comes to an end. I’m a believer that the best sandwiches have bacon, so this was a fairly easy choice. I’ve also never had a tuna salad sandwich before even though I love a good tuna casserole. Here’s to trying new things! Will it become a favorite or have me wanting to keep the tuna in the sea?
- Hoagie roll
- Tuna (I used two 5 oz cans)
- Bacon (Patrick specifies to do exactly 4 slices)
- Cheddar cheese (I used Vermont white cheddar)
Step 1: Chop Celery
I used a single stalk/rib of the head, and it was the perfect amount.
Step 2: Fry Bacon
Patrick said to get it nice and crispy. Also, who doesn’t love another picture of bacon?
Step 3: Start the Tuna Salad
I threw two cans of tuna into a mixing bowl. I was going to use just a single can, but it didn’t look like it would be enough, so I threw in another. Good thing I bought two!
Step 4: Mix in Mayo
Mix in mayo. There wasn’t a specified amount, but I went with about 5 tablespoons, and it was perfect.
Step 5: Mix in Celery
Step 6: Mix in One Slice of Bacon
Chop up one slice of bacon and throw it into the mix.
Step 7: Toast Roll
I threw it under the broiler for a few minutes. Perfecto.
Step 8: Begin Assembling with Tuna Salad
I didn’t use all of it, but one 5 oz can definitely would not have been enough.
Step 9: Add Layer of Cheese
Step 10: Add Remaining Slices of Bacon
Wow. This ended up easily being one of my favorite sandwiches of the month. The flavors combined perfectly, as did the textures. I don’t even know what else to say about this sandwich; it was darn near perfect. The only flaw was its messiness, but that was my own fault for not draining the tuna quite well enough. It was my first go with tuna salad, and my only fear is that grocery store or restaurant versions just won’t live up to this fine creation. What a sandwich, Patrick. Thank you!
Welcome to Day #20 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.
Today’s Sandwich: The Carne Asada Torta
I thought for sure someone would submit a recipe for one of my all-time favorite sandwiches: The Carne Asada Torta. But no one did, so I decided to make it myself. I discovered the Carne Asada Torta while I was living in Tijuana, Mexico. The torta is a staple in Mexico. Street vendors typically offer it in addition to tacos. Street tortas were a weekly treat for me, and I’d never turn down a torta made by the nice old ladies who would feed me every now and then. Will my stateside torta stack up to the ones I ate in TJ? Let’s find out.
You can get all these ingredients (except the roll) at a regular supermarket, but it’s more fun to visit your local Mexican grocery store.
- Brisket or flank steak
- Mexican bolillo roll
- Refried beans
- Pickled jalapeños
- Limes (I used 6)
- Crushed red pepper
- Garlic powder
- Black pepper
Step 1: Prep Meat
The key to carne asada is to cut really thin slices of meat. If you don’t have a meat slicer like Matt Moore, one trick I learned from a lady in Tijuana is to cut the meat when it’s just a bit frozen.
Marinate the meat in lime juice (I used 6 limes), garlic powder, and red and black pepper. Let the meat marinate for a few hours in the fridge.
Step 2: Grill Meat
Grill the meat on high heat. Because the strips are so thin, it won’t take that long.
Step 3: Warm Up Your Beans
Warm up your beans in a pot. I like to put a bit of milk in mine to make them creamier. Another trick I learned from a Tijuana señora.
Step 4: Spread Mayo on Roll
Step 5: Spread Beans
Step 5: Heap on the Guac
Step 6: Layer the Carne
Step 7: Add Jalapeños
Yeah, not the prettiest sandwich we’ve showcased (partly due to my poor photo taking on this one). It tastes good. I promise. Oh, and don’t forget the Mexican Coke to go with it. Made with real sugar!
Riquisimo! Took me back to Tijuana and los cholos y perros roñosos. So good. Definitely a lot messier than I remember. I probably packed too much on. The one change I would make is dicing up the meat after grilling it. The meat was a bit too tough to be eaten in strips. Other than that, a filling, muy bueno sandwich.
Welcome to Day #19 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.
Today’s Sandwich: Spam & Egg Breakfast Special by Travis
I chose this sandwich for three very clear reasons. First, I love a good breakfast nearly as much as Ron Swanson. Second, the “bun” is a couple of Eggo waffles, and I used to eat Eggo waffles all the time as a kid. And finally, this “sandwich” includes a healthy amount of Spam, which happens to be made in the very town I was born in (Austin, Minnesota). I can’t imagine this breakfast beast disappointing me, but we shall find out…
- Eggo waffles
- Cheddar cheese
- Spam (bacon flavored)
- Taco sauce
Step 1: Slice Spam and Fry
Fry it up to a nice golden brown.
Step 2: Toast Waffles
Step 3: Fry Egg
Step 4: Layer Spam
Ended up cooking way too much Spam. Luckily, it makes for a great sandwich later in the day with just bread.
Step 5: Add Egg
Step 6: Add Cheese
Step 7: Add a “Splash” of Taco Sauce
I used a spicy taco sauce; it was superb.
This sandwich was way more tasty than I even expected. I know I had high hopes going into it, but I honestly thought it might be a little weird. The Eggo has some built-in sweetness, which was unexpected. I used to slather mine in so much butter and syrup that you could barely even taste the waffle. The Spam tasted remarkably normal, and went deliciously with the egg and cheese. If you don’t have Spam, substitute any meat, and you’d still have a tasty breakfast. Enjoy with a nice hot cup of coffee like I did, and you’re set for a day of choppin’ down trees in the Pacific Northwest. What a delicious and hearty breakfast; thanks Travis!
Welcome to Day #18 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.
Today’s Sandwich: Garden Fresh Egg Sandwich by Rocky Rhodes
This was another of those “that looks like something I would never eat, so I’ll make it” picks. Eggs, strawberries, mint, spinach, mustard, and cinnamon are ingredients I would never think of putting together in a sandwich. Seems like something you’d see at a farmer’s market in Vermont. Let’s see if this Garden Fresh Egg Sandwich has me humming in the meadows or wanting to bury it out back.
- 12-grain bread
- 2 eggs
- Baby spinach
- Mint leaves
- Strawberries, sliced thinly
- Provolone cheese
Step 1: Slice Strawberries
Step 2: Fry Eggs in Butter
Step 3: Spread Mustard
Step 4: Add Egg and Sprinkle Cinnamon
Step 5: Add Cheese
Step 6: Add Mint
Step 7: Add Strawberries
Step 8: Add Spinach
This sandwich sure looked pretty, but it tasted…busy. The flavors didn’t mesh all that well. I’d begin chewing it and experience a distinct burst of mint, followed by a distinct burst of cinnamon, followed by a distinct burst of strawberry. I prefer to have flavors meld together in one harmonious whole. Perhaps I constructed the sandwich incorrectly? I did like how fresh the sandwich tasted. Great for a spring or summer day.
If you like distinct flavors when eating your sandwich, then you’ll enjoy this one; if not, I’d pass.
Welcome to Day #17 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.
Today’s Sandwich: The Turkey & Cream Cheese by Brady Bellew
I picked this one for its simplicity. It’s a cold-cut base, and not too much pizzazz. This is a classic turkey sandwich, with one little twist to give it some extra gusto. Let’s see how it went!
- Bread (I used sourdough)
- Olive oil
- Cream cheese
- Swiss cheese
Step 1: Toast Bread
I used hearty slices of sourdough and they barely even fit in the toaster.
Step 2: Spread Butter & Cream Cheese
I gave it a good slathering. I’ve learned from experience not to do a light spread when it comes to cream cheese on sandwiches.
Step 3: Drizzle Olive Oil
You can see the drizzled oil on there.
Step 4: Add Turkey
Step 5: Add Swiss Cheese
This is a good, normal lunch sandwich. I mean that as a compliment; you could eat this sandwich every day of the week for lunch without too much effort, and it wouldn’t feel like a splurge. I would probably leave out the butter and/or oil, as it feels like fatty overkill. I’m also curious why Brady decided to toast the bread. It made it a little bit tough to eat. Next time, I’d just use fresh bread, and it would definitely still be a winner.