We’ve seen some funny names for food carts, but this one really fits the bill. Big Ass Sandwiches in Portland, Oregon is exactly what it sounds like. We’ve spent a lot of time in Portland lately, and I’ve really enjoyed meeting the cart owners and trying all of the amazing foods they have to offer. But Big Ass Sandwiches comes with a Big Ass Reputation, too.
It’s owned and operated by husband and wife Brian and Lisa Wood, and just recently left one of our personal favorite spots – Mississippi Marketplace – and moved over to Superpod, located downtown on the corner of SW 3rd & Ash Street.
Big Ass Sandwiches serves up one-of-a-kind huge sandwiches to the people of Portland, forging the lead of their very own, self-proclaimed sandwich revival.
Brian and Lisa wanted to bring something different and unique to the otherwise drab and dull sandwich world – they knew it was time for a change… a revival was born out of their 50-square-foot mobile food cart. They set out to create monster sized sandwiches made with the best home roasted meats, homemade béchamel cheese sauce and produce, then pile them high with homemade fries on locally baked ciabatta rolls made by Fleur De Lis Bakery.
Vegetarians need not worry, The Woods know Portland loves their veggie fare; they offer a vegetarian sandwich featuring Field Roast deli slices.
The Big-Ass Turkey Caesar Sandwich
Find sandwiches with a side helping of attitude at Portland, Oregon’s Big Ass Sandwich Truck, sampling their Pork Hammer, Beef Dip and Turkey Caesar sandwiches.
12 egg yolks
2-1/2 tablespoons chopped garlic
1 120-gram tin whole anchovy fillets
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cups extra virgin olive oil
2.7 kilograms turkey breast
6 russet potatoes
48 slices bread
1 kilogram Parmesan cheese, shredded
72 leaves romaine lettuce
1 teaspoon salt
Juice lemons into food processor and add egg yolks, garlic, anchovies, Worcestershire sauce, Dijon, salt, and pepper. Turn food processor on and add olive oil at a slow drizzle until completely emulsified. Adjust salt/pepper to taste.
Slow roast turkey breast at 250 degrees Fahrenheit until turkey reaches an internal temperature of 155 degrees Fahrenheit. Cool in the refrigerator. Slice and grill.
Hand cut potato to 1/4-inch strings. Blanch (fry) until 3/4 cooked. Cool, then flash fry until fully cooked.
Spread Caesar dressing on both sides of bread. Sprinkle approximately 3 tablespoons of fresh shredded Parmesan over both sides on top of Caesar dressing. Add 110 grams grilled turkey breast, 3 leaves of romaine lettuce, a heap of fresh cut fries and a sprinkle more Parmesan over the top.
Yield: 24 servings