The motto at Mudgie’s is easy to remember: Think local first. It’s not so easy to adhere to. The sandwiches at Mudgie’s are works of art that are not only delicious but also thoughtful beyond what lies between the bread.
To be clear, Mudgie’s is a sandwich shop, but this is not Subway.
Greg Mudge, the owner, has made it his goal to make sure everything served in his shop is of the highest quality and is locally sourced whenever possible.
From the produce brought in from Detroit farmers to the organic heirloom corn tortilla chips purchased from a purveyor to the Sanders hot fudge on the Fudgie Mudgie, Greg has made sure Michigan is present in all aspects of his menu.
The Sandwiches
Each sandwich on the menu was developed (or tweaked) and tested by Greg. Our journey through the menu started with 3 of the sandwiches:
#1 Ivey – Mudgie made spinach spread, Havarti cheese, avocado, sunflower sprouts, lettuce, tomato, and red onion on multi-grain bread served open faced.
The problem with vegetarian sandwiches is they don’t satisfy in the same manner as their carniverous counterparts. Ivey, though, is different. This is a big sandwich both in size and in flavor.
The creamy Havarti, the fatty meat of avocado, the crunch of the lettuce & sprouts, and the bite of the red onion all work masterfully together. However, the star is the spinach spread. Not your typical spinach dip, Mudgie’s version is revelatory.
Whole baby spinach leaves, diced red pepper, garlic, artichokes, & pine nuts marry wonderously with a creamy mayonnaise base. A spinach dip that tastes like spinach.
#2 Gutty – Genoa salami, Sy Ginsburg Gold Label pastrami, Sy Ginsburg corned beef, top cut roast beef, sharp cheddar cheese, romaine lettuce, and Mudgie made garlic mayo on a brioche roll (served warm).
When I was told the name of this beast, I thought it was a clever play on what would happen to your stomach if you ate these on a regular basis. No such luck, Gutty is friend of Greg’s (actually the 1st half of the sandwich menu are all personal acquaintances and/or friends of Greg).
Name aside, this is a brave person’s sandwich. Each of the meats play well with each other – salty & tender but still toothsome. The cheddar lends slight sharpness while the garlic mayo lends a creaminess and a spicy bite.
Romaine is the only veggie here and it adds a needed freshness & crunch. The brioche roll seems like overkill. It does work, but the Gutty might be better suited for a Kaiser or onion roll.
#3 Madill – house roasted turkey, Nueski applewood smoked bacon, avocado, tomato, romaine lettuce, Mudgie-made garlic mayo and melted pepper jack cheese on an 8” sub bun (served warm).
One of the most popular sandwiches on the menu, the Madill is Mudgie’s take on the California club. The house roasted turkey, while slightly dry, is flavorful & has a black pepper kick.
Nueski bacon is thick cut & cooked perfectly adding a smokiness & salty bite. Creamy avocado, melted/gooey/spicy pepper jack & the garlicky mayo round out a bold reimagining of the classic Cali club.
#4 House roasted turkey, smashed redskin potatoes, dressing, & Mudgie-made gravy
During the cold Michigan winter months, Mudgie’s offers a comfort food menu after 4PM. Gravy is a difficult beast to master, but the gravy on this plate still resonates with me. Big turkey flavor with a white wine tartness and a spicy chili pepper finish, this gravy is complex in ways that grandma’s never was.
The smashed potatoes have a lot of garlic, which I don’t mind at all. Two slices of rye bread on the plate give you the option of making a Thanksgiving sandwich and the dried cranberries offer a tart sweetness & elicit memories of cranberry sauce at Thanksgiving dinner.
The Dessert
One of Greg’s “must haves” on his menu was a dessert with Sanders hot fudge. Most prolific in our area is the hot fudge cream puff, but that wasn’t the direction Mudgie’s wanted to go.
By a twist of fate, Greg came face to face with a waffle iron at a restaurant supply store & the idea for the Fudgie Mudgie blossomed.
Fudgie-Mudgie – Mudgie-made Ghiradelli brownie waffle served warm and topped with Calder’s Dairy vanilla ice cream, Sanders hot fudge, whipped cream, and walnuts.
Not many places are serving waffles for dessert, but maybe they should. With the outside having a slight crunch and the inside moist & cakey, this waffle is a thing of beauty.
The chocolate flavor in the waffle is pronounced but not overwhelming and the warm Sanders hot fudge is so sweet & chocolatey. A really unique dessert.
Final Notes
Gluten free bread is available. At least 2 soups are made daily & at least one is always vegan and/or gluten free and/or dairy free.
Greg will take requests for soups – if you want to try something, ping him on Facebook.
Each day a different sandwich special is available. No matter if you tried the entire menu, there will always be something new to try because the special changes every day.
A big thanks to Greg, Cat, and the rest of the crew at Mudgie’s.
The Extra Photos
Wild Bill’s Root Beer.
Joe looking at me and not smiling. The girls from Good Girls go to Paris Crepes behind him.
Natural granola.
Mudgie’s Deli on the Interwebz
Mudgie’s on Yelp.
Mudgie’s on Twitter.
Mudgie’s on Facebook.
Mudgie’s on the Web.
Photos by Henry. Words by Joe.
