Posted on

dagwood seeds

Dagwood seeds

The Bloomington Sub
Ham, Genoa Salami, Bologna, and Provolone cheese. Pick the rest of your toppings.

Larger than our sandwiches and 1/2 subs, destined to become classics! Limited substitutions please. Extra meat makes it as big as our subs!

Hot Steak & Cheese
Hot Ribeye steak, thinly sliced and marinaded with Worchester sauce and au jus, green peppers and onions.

Selected wraps on a 12″ soft flour tortilla. Any sandwich can also be made into a whole 12″ wrap at no additional charge.

Our Specialty Subs

Swiss, Colby, Provolone, American, Monterey Jack and Havarti.
cream cheese- $0.45 extra
extra cheese ($0.40 / $0.80)

Chicken Parmesan
Chicken Breast strips marinated in Marinara sauce, topped with melted provolone cheese and oregano on a Focaccia Italian flat bread.

Where’s the Beef!
An old favorite, Choice Roast Beef, cream cheese, lettuce, tomato, and mayo on a poppy seed kaiser roll.

Gourmet Selections

The Vegetarian Sub
Your choice of THREE cheeses and any of Dagwood’s free fixings. Don’t forget the Dagwood’s Special Sauce!

Classic BLT
Snack sized (by our standards). 8 slices bacon, lettuce, tomato, and mayo on English muffin bread slices.

He then heaps on thin slices of roast pork that have been simmering in chile sauce for hours. The masterpiece is topped off with chunks of fresh white cheese, tomato and avocado, a dollop of creme fraiche and a flourish of shredded lettuce and pickled chiles.

Crowds clamor around the vendors, calling out their torta orders. The kaleidoscope of fillings yelled out sounds like a roll call of Mexican culinary delicacies . . . breaded veal and refried beans . . . scrambled eggs and chorizo sausage . . . fresh squid in its ink.

On Motolinia Street, a cook at Los Pavitos busily prepares the special tortas that have made this tiny storefront eatery a Mexico City landmark. With a huge ladle, he spreads a thin layer of refried black beans on a counter full of split freshly baked bolillos –crusty rolls similar in flavor and texture to French bread (and the key to a truly great torta, some say).