VEGGIE DAGWOOD SANDWICHES
Provided by Food Network Kitchen
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Whisk the mayonnaise, ketchup and relish in a small bowl. Lay out 24 slices of bread and lightly spread one side of each with the mayonnaise mixture. Top 4 slices with lettuce and grilled mushrooms. Top with another slice of bread, mayonnaise-side up, followed by cheese, grilled eggplant and a third slice of bread, mayonnaise-side down. Set aside. Top 4 more slices of bread with lettuce, cheese and marinated tomato. Top with another slice of bread, mayonnaise-side up, followed by marinated zucchini and radishes, and pickled onions. Top with the remaining 4 slices of bread, mayonnaise-side down. Stack the eggplant clubs on top of the zucchini clubs to make a Dagwood, secure with a long skewer and top with an olive. Arrange the Dagwoods on a platter; dismantle into club sandwiches to serve.
- Marinated Radishes: Thinly slice 1 bunch radishes. Toss with the juice of 1 lemon and season with salt and pepper. Let marinate about 20 minutes.
- Grilled Eggplant: Mix 1/2 cup olive oil, 3 minced garlic cloves and 1 teaspoon minced thyme. Thinly slice 1 eggplant. Brush with the garlic oil, season with salt and pepper and grill until charred, about 3 minutes per side.
- Pickled Onions: Bring 1 1/4 cups red wine vinegar, 6 tablespoons sugar, 1/2 teaspoon fennel seeds, 1 bay leaf, a pinch of red pepper flakes and 1/2 teaspoon salt to a boil. Add 2 sliced red onions and simmer 1 minute; let cool.
- Grilled Mushrooms: Mix 1/2 cup olive oil and 3 minced garlic cloves. Scrape out the gills from 8 portobello mushroom caps, brush with the garlic oil and season with salt and pepper. Grill about 4 minutes per side.
- Marinated Zucchini: Thinly slice 2 zucchini lengthwise. Lay on a platter, sprinkle with the zest and juice of 1 lemon and season with salt and pepper. Let marinate about 20 minutes.
- Marinated Tomatoes: Thinly slice 2 beefsteak tomatoes and sprinkle with 1 teaspoon salt and pepper to taste. Let marinate about 20 minutes.
MAKE-AHEAD DAGWOOD SANDWICHES
You'll be the hero when you bring these stacked-high wedges to a gathering.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.
- Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
- When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.
Nutrition Facts : Calories 520, Carbohydrate 40 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 3 g, TransFat 0 g
DAGWOOD SALAD
My mom always made this salad for BUNCO nights and I've been searching for the recipe for a long time. Mom is no longer around and her recipes are unavailable. I finally found it in a cookbook I have here at home. This is my all time favorite salad and dressing combo and I think this recipe I found finally got it right. Keep the salad, dressing, and bread separate until ready to serve or it gets all mushy. Shake the dressing well before adding to salad.
Provided by OKCPmed
Categories Salad Dressings
Time 45m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl with tight-fitting lid, tear up lettuce, cheese, and lunch meat into bite-sized pieces, finely chop onion and toss. Set aside in refrigerator.
- Add all salad dressing ingredients together in a container with a tight-fitting lid and shake.
- Tear up the rolls/bread into bite sized pieces and place in an air tight bag.
- When ready to serve add bread to bowl with lettuce/meat/cheese and add dressing to coat. Toss around with either the lid on (works best) or using salad tongs. Serve immediately.
- If not serving all immediately just mix up what you will eat. Keeps best if kept separate and mix when wanted.
Nutrition Facts : Calories 656.4, Fat 60.4, SaturatedFat 16.5, Cholesterol 74.1, Sodium 1152.9, Carbohydrate 7.3, Fiber 1.5, Sugar 2.5, Protein 22.8
DAGWOOD SANDWICH
Provided by Food Network
Time 15m
Number Of Ingredients 12
Steps:
- Slice open French buns and assemble the sandwich of your dreams. Use the ingredients in any combination you wish. There are no rules when making this dagwood sandwich.
DAGWOOD BUMSTEAD
Named after Dagwood Bumstead, a character in the "Blondie" comic strip, this very tall sandwich is piled high with meats, cheeses, condiments, and vegetables for a dramatic presentation. To keep layers from falling over, skewer them on a spindle or with a bamboo skewer. This when broken down actually makes 5 separate sandwiches but the presentation is something else, especially for a football game party! From a pamphlet at my local deli.
Provided by LAURIE
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Building the Sandwich.
- Lay out five slices of bread.
- Layer two with green leaf lettuce.
- Layer each of the remaining three with one of the following: shredded romaine, red leaf lettuce, or Boston lettuce.
- Layer the first green leaf sandwich half with three slices jack cheese, next add turkey and top with four tomato slices.
- Cover with another slice of bread and place on spindle.
- Layer second green leaf sandwich half with three white American cheese slices, add pastrami slices and top with slice of bread.
- Place on spindle.
- Layer shredded romaine sandwich half with three slices of provolone cheese; on top of cheese, shingle two slices of salami, next fold one ham slice and place on salami.
- Then shingle two slices of pepperoni, fold and add one ham slice; top with yellow peppers and bread slice.
- Place on spindle.
- Layer red leaf sandwich half with three slices cheddar, two slices tomato, fold and add roast beef; top with bread slice.
- Place on spindle.
- Layer Boston lettuce sandwich with three slices tomato, add four pieces bacon and top with bread.
- Place on spindle.
- Garnish top of completed sandwich with cherry tomato skewered by a toothpick or miniature flag of favorite team.
Nutrition Facts : Calories 826.6, Fat 53.4, SaturatedFat 26.8, Cholesterol 179.4, Sodium 2057.5, Carbohydrate 32.2, Fiber 2.1, Sugar 4, Protein 53.1
THE DAGWOOD SANDWICH
You can make this as big and/or thick as you want depending on the size of the bread slices. Cutting in 1/4's like a club sandwich and topping with an olive skewered by a toothpick is recommended. Enjoy!!
Provided by Martini Guy
Categories Lunch/Snacks
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Layout the 3 bread slices.
- On first slice spread mayonnaise, layer cucumber slices, cheddar cheese, 1/2 of the lettuce, 1 tomato slice, ham and top with spreaded mustard.
- Add second piece of bread on top.
- Spread horseradish and relish.
- Layer onion, second tomato slice, swiss cheese, second half of the lettuce and turkey.
- Add third piece of bread (spread bottom with mayonnaise if desired).
DAGWOOD BURGERS
You definitely need a knife and fork to dig into these piled-high burgers. They make a tasty luncheon meal. - Ruby Berry, Brandenton, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Shape beef into four patties. Broil 4 in. from the heat or cook in a large skillet over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear; drain. , Spread coleslaw dressing over bread. Top each slice with a beef patty, bacon, cheese, tomato, onion, two cucumber slices, pickle and olive. Secure with a toothpick. Serve with additional salad dressing if desired.
Nutrition Facts :
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