Every once in a while, a man encounters a real game changer. It could be a car, a job, a woman. It could also be a sandwich. No, really. That’s what we realized when we came across the latest creation of Tyler Kord, Chef/Owner of the acclaimed No. 7 Sub of Manhattan and Brooklyn. This treasure, in a tray at the Heineken House at the US Open and in the photo above, was nothing short of epic.
“The Dagwood is the Grand Slam of sandwiches,” explains Kord. “Much like the US Open is the culmination of all of the other tennis tournaments throughout the year, the Dagwood is the pinnacle of all things sandwich. It’s enormous, it contains a little bit of everything, and it has an olive on top. Nothing suggests the ultimate sandwich like a toothpick with an olive on it.”
But don’t take his word. Make the damn thing yourself. With more than a dozen ingredients, the Dagwood would make the comic pages character proud, and it’s the perfect sammy to work your way through whilst watching a legendary Murray or Nadal five-setter. (Or a Williams or Azarenka three-setter. Those aren’t bad either.) Below is Kord’s recipe, revealed. Trust us, you’re going to love it…
Created by Tyler Kord, No. 7 Sub
Ham, turkey, bacon, pickled beets, tomatoes, red onion, BBQ potato chips, Swiss cheese, fresh mozzarella, tennis pro sauce
- 2 oz. sliced turkey
- 2 oz. sliced ham
- 1 oz. pre-cooked bacon
- .75 oz. pickled beets
- Canned beets
- White vinegar
- .5 oz. tomatoes
- .5 oz. red onions
- 1 oz. bulk bbq potato chips
- 1 oz. sliced swiss cheese
- 1.5 oz. fresh mozzarella
- 1 oz. secret sauce
- Chinese Mustard
- Sweet chili sauce
- Dijon mustard
- 2 each frilled toothpicks
- 2 each green olives w/ pimentos
- 2 slices white bread
- 1 can sliced beets, drained
- white vinegar
- Drain the canned beets.
- Pour over enough white vinegar to cover.
- Let sit, covered and refrigerated for at least 2 hours.
- 8 oz. mayo
- 6 oz. Chinese mustard * (if we can’t get Chinese mustard we can replace with Dijon, but then only use 3 oz.)
- 4 oz. prepared horseradish
- 12 oz. sweet chili sauce
- 4 oz. chopped dill (technically optional, but enhances flavor – could also substitute 2 oz dried dill)
- Mix all ingredients together.
- To assemble, put sauce on each side of the bread.
- Then, stack on all of the ingredients, including the BBQ potato chips, and put on the top piece of bread.
- Put a toothpick through an olive and half of the sandwich and then cut it in half.