The question was asked by Bill LeFantome. If I had a 'fridge, stocked with everything I needed, what kind of Dagwood sandwich would I make?

Fry 3 pieces bacon (or equivelent in prochuto ham), drain, cool, crumble (for ham, mince fine).

Make Spinich Dip: In a food processor, combine: 8 oz. sour cream, 1 can drained spinich (or equivelent, fresh), chopped green onion to taste, clove minced garlic, black pepper, splash lemon juice, few drops Tobasco sauce (or equivelent).

Cut loaf French bread, lengthwize, smear with butter. Cut equivelent length thin sliced Pumpernickle bread, smear with butter. Sprinkle bread with ham or bacon bits and Mozerella cheese, toast 'til golden.

Pile thin-sliced, rare prime rib on bottom of French loaf, spread with spinich dip, top with Romaine lettuce and the Pumpernickle slices.

On Pumpernickle, pile thin-sliced tomatoes and smoked turkey. Spread more spinich dip, dot with black olives.

Top with upper crust of French loaf. Press ingredients into place; sprinkle with Balsamic vinegar.

Cut sandwich on diagonal into about six pieces.

Crack open a good, dark beer

Eat with home made potatoe chips, sprinkled in dill pickle brine and toasted under broiler with shredded, Cheddar cheese on top!

Eat until comatose