In Athens, street food stalls are famous for their “dirty” sandwiches: an audacious, almost anarchic mix of cured meats, sauces, fries, and just about anything else your imagination can conjure. For many, these sandwiches are inseparable from long nights out, overindulgence in drinks, and the magical early-morning hours when socializing over food still seemed possible—even right before bedtime.
Whether guilt-free or with a little remorse, we’ve all savored those huge, warm sandwiches that tamed our hunger and made us believe they could even soften a hangover. How many times have we craved one of these guilty pleasures and, still in our sweatpants, headed straight for the nearest street stall, gifting ourselves that ephemeral joy only street food can deliver?
Bring the Magic Home
If you don’t want to rely entirely on the streets, you can recreate your own “dirty” sandwich at home. The first step: stock up on good-quality bread. They freeze well, and you can choose from a variety of types—soft buns, rustic rolls, or seeded bread.
Next, keep some cured or smoked meats on hand. Smoked pork belly, dried cured ham, or smoked sausages are perfect. These staples also double as great ingredients for sharing a casual appetizer platter with friends.
Equally important is having a cheese you love. From sharp, flavorful Greek graviera to a milder, richer kasseri, any choice works. Pickles are another key ingredient—their acidity and punch elevate even the simplest meat. A jar of crunchy pickles should always be in the fridge.
Add vegetables according to preference. Some people love fresh greens; others want slices of tomato. If in doubt, include both. A good Dijon or honey mustard will take your sandwich to the next level. If you have a spread, use it too—but don’t worry if you don’t—you’re already well on your way to the perfect sandwich.
Assembling Your “Dirty” Sandwich
- Toast or grill your bread first, either alone or in a sandwich press with the meat and cheese.
- Layer your fillings: cured meat, cheese, pickles, sauces, and fresh vegetables.
- Keep fresh greens raw—never cook them in the sandwich.
And there you have it: a homemade “dirty” sandwich that captures all the indulgence of the streets, but made exactly the way you like it.
