Ulysses; Gorgonzola Sandwich

Have you a cheese sandwich?
—Yes, sir.
Like a few olives too if they had them. Italian I prefer. Good glass of burgundy take away that. Lubricate. A nice salad, cool as a cucumber, Tom Kernan can dress. Puts gusto into it. Pure olive oil. Milly served me that cutlet with a sprig of parsley. Take one Spanish onion. God made food, the devil the cooks. Devilled crab.
—Wife well?
—Quite well, thanks … A cheese sandwich, then. Gorgonzola, have you?
—Yes, sir.


-Mustard, sir?

-Thank you.

He studded under each lifted strip yellow blobs.Their lives. I have it. It grew bigger and bigger and bigger.

Mr Bloom ate his strips of sandwich, fresh clean bread, with relish of disgust, pungent mustard, the feety savour of green cheese. Sips of his wine soothed his palate. Not logwood that. Tastes fuller this weather with the chill off.

-select excerpts from Ulysses, James Joyce

A gorgonzola sandwich from Ulysses is the food of choice for Bloomsday

The book is still sitting there.

So far I’ve used it to squish a spider.

And flatten some papers.

I’ve tried to read the first page of Ulysses, but it’s going to take the right mindset to take it on. And since I’m quite restless, always onto something new before I’ve completely finished a project, now probably isn’t the time to tackle a 1500 page novel.The well known gorgonzola sandwich, though. That, I can take on!


Ulysses; Gorgonzola Sandwich

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  • Author: Bryt @ InLiterature.net
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1


  • Two thick slices of Irish soda bread (the authentic way. I only had white sourdough, so I’ve already gone off course.)
  • dijon mustard
  • butter
  • gorgonzola cheese
  • large washed leaf or two of lettuce
  • (you can add tomato if you like)


The anatomy of a gorgonzola sandwich

  1. Butter each piece of bread on one side, and smooth on a thin scraping of dijon mustard on each piece. Layer the sandwich so you have bread, lettuce, cheese, lettuce, and close the sandwich lid with the final piece of buttered bread.
  2. The amount of gorgonzola cheese you put on is up to you. It’s got a heavy-duty kick to it, so I’d suggest thin thin thin amounts.
  3. Serve with Burgandy wine, some Italian olives in a side bowl (that would be the black ones usually), and a small green salad, complete with sliced cucumbers, olive oil dressing, thinly sliced red onions (sometimes known as Spanish onions).



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