On Saturday mornings I used to meet my best friend, Steph, for a two-or-three-hour bike ride, then get lunch at Husdon St. Deli. That enormous sandwich on a whole loaf of Italian bread, with veggies and cheese spilling out the ends, was the real reason we went on those rides. After we devoured it, we’d sit there shivering as our bodies put all their energy towards digesting. We named this Hudson St. Sandwich Syndrome.
I moved away and the original Hudson St. Deli closed years ago. This recipe approximates the glorious sandwiches of my memory. I hope Steph will eat one at the beach with me this summer, and we can sit there shivering in the sun.
Hudson St. Sandwich
- 12-14” loaf Italian bread
- more mayonaise than you’d think, trust me!
- brown deli mustard, to taste
- 1/3lb. dill havarti
- whole avocado
- handful sliced pickle
- handful sprouts
- 1 Tablespoon olive oil
- 1 Tablspoon vinegar (wine or cider)
- pinch salt & pepper
- 1/3 block tofu raw or steamed, cut into ½ inch cubes
- handful carrot, halved lengthwise and thinly sliced
- handful iceburg lettuce, sliced ¼ inch thick and chopped into inch-long pieced
- 9 green pimento olives, halved
1. Slice the bread open lengthwise, leaving the crust attached on the spine. Spread a generous amount of mayonnaise on both sides, and a squiggle of mustard. Line the bread with havarti. Scoop chunks of Avocado out with a spoon, and place them alongside the cheese on one side. On the other side, place a layer of pickles. Place the sprouts next. Toss tofu and the rest of the veggies with the oil, vinegar, salt and pepper. Fill the middle with the salad.
2. Squeeze the sandwich closed, and wrap it in deli paper. Cut into sections, and return it to the bread bag.