Northern Waters is "Home of the Hedonist!" It's an evocative sandwich, a nostalgic trip for the collective Midwestern consciousness they grew up with liverwurst sandwiches. Our Hausemade country pate is joined by mayo, mustard, cornichon picklesm red onion, and lettuce on a hero roll. Here's to the cult classic!
Sandopedia: The '06
The ‘06, formerly known as The Buffalo ‘06 — a sly nod to the cult-favorite film Buffalo ‘66 — is roughly a Reuben sandwich.
Previously made with whatever mass-market rye bread we carried, it’s now assembled betwixt two slices of our Haus-developed “Northern Waters Smokehaus Rye,” baked by (and also sold at) 3rd Street Bakery — a recipe developed, and for a time baked by former longtime Smokehaus employee, Jerry.
Upon the toasted bread, you’ve got some options: For The ‘06 proper, you’ll choose between Smoked Bison Pastrami or Corned Bison, then you’ll select either Hausmade Sauerkraut or Hausmade Kimchi. Everything you’ve selected so far runs through the toaster, topped with Swiss cheese that melds everything together. Before the sandwich is completed, we douse it with our Hausmade Russian Dressing (essentially Thousand Island).
Previously its own menu item (before the Great Menu Re-Organization of the Early 2020s), The Phoebe is our spin on a Rachel sandwich: Same process as the ‘06, but with Smoked Maple-Sage Turkey Breast as the protein option, and cheddar cheese holding down the infrastructural support. We understand that Phoebe was predominantly a vegetarian on that show, but she gave in to meat cravings when she was pregnant, so we wanted to be clever on that technicality!
Since we try our best to be kind and accommodating, we’d probably let you get away with ordering a Phoebe with Smoked Bison Pastrami or Corned Bison. Though maybe that would be better expressed as an ‘06 substituting cheddar cheese 😵💫 The head reels at such thoughts!
In conclusion (if you’ve made it this far, you are a true blue Smokehaus fan), The ‘06 is a real-deal legend of the Smokehaus menu. It’s been around almost as long as the business itself, and save for the cheese slices, every ingredient is either made in-Haus, or made locally based on our recipes. And in true Smokehaus fashion, it’s a riff on a classic sandwich with a cheeky name. It’s also another one of those sandwiches that can be enjoyed right away, a couple hours later, cold out of the fridge the next day, or reheated in your oven.
Sandopedia: Silence of the Lambwich
The Silence of the Lambwich is NWS’s answer to the problem of wanting to have a gyro type sandwich on the menu, but not fully committing to the features of the classic gyro. The warm, mild spice of our curry roasted lamb toasted with red onion and olive oil vinaigrette co-mingles with a tangy red curry yogurt sauce, wrapped in the pillowy embrace of a just-barely toasted naan. The fresh crispness of basil, chopped cucumber, and diced tomato balance out the flavor palate.
And of course the name, a customer favorite, often ordered with a twinkle in the eye, was the product of a staff contest to select a name for the business’s first stab at a lamb sandwich.
Sandopedia: The Big Dipper
Allow us to reintroduce The Big Dipper! The Dipper is one of our premier HOT sandwiches, composed of your choice of Porketta, Pork Loin, or Salami Mix with sliced green olives and peperoncini, melted together with slices of provolone cheese on a buttered demi-baguette!
This ooey-gooey savory explosion of flavor is served alongside a dish our hausmade Zesty 3-Pepper Sauce—for dipping! Hence the name.
While The Big Dipper is served hot when you order it in-store, it’s also an awesome sandwich taken to-go! There’s something special about all the melty-oily goodness of the ingredients cooling down and congealing into something greater than merely the combination of its parts.
Whether you eat it hot out the oven, cold after a night in the fridge, an hour or two into a trail hike, or reheat in your broiler, you’re going to have a good time!
The Big Dipper also has a partner sandwich called the Squealy Dan: Once its own distinct menu item, we realized it is close enough in character to be considered a modification of the Big Dipper. A Squealy Dan is your choice of Porketta, Pork Loin, or Salami Mix with peperoncini, melted together with slices of provolone cheese on a buttered and black-pepper dusted demi-baguette! Dip sauce optional, but encouraged!
Whether it’s your standby (fun fact: we used to call the Squealy Dan “The Old Standby” because of its popularity as a staff-morale sandwich), or whether you’re just trying to break out of your cycle of endless Cajun Finns, we’re certain you’ll sing the praises of the Big Dipper!
