Dagwood

VEGGIE DAGWOOD SANDWICHES



Veggie Dagwood Sandwiches image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
24 slices bread (about 2 loaves),such as potato, sun-dried tomato, olive or rye
1 heart romaine lettuce, leaves separated
Grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below)
Grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below)
12 ounces dill havarti cheese, sliced
Spanish olives, for serving

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.

VEGETARIAN DAGWOOD



Vegetarian Dagwood image

This sandwich takes advantage of late-summer's bounty, with a pile of vegetables set between two layers of focaccia. It takes about half an hour to prepare. You'll glaze some sliced onions with garlic, lemon and olive oil, chop and sauté the vegetables you happen to have on hand, and then layer it all with slices of your best tomatoes, some cheese and chopped olives. A smear of mayonnaise helps stick the whole thing together.

Recipe From cooking.nytimes.com

Provided by Kay Rentschler

Categories     lunch, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup olive oil (not extra virgin)
4 very thin slices lemon
2 garlic cloves, peeled
1 medium white or yellow onion in 1/2-inch rings
1 teaspoon sugar
Salt
Freshly ground black pepper
1 tablespoon balsamic or red wine vinegar
1 large red pepper, seeds and pith removed, in 1/2-inch rings
2 Italian eggplants in 1/2-inch slices
1/4 cup mayonnaise
10 green olives, pitted and chopped
1/2 teaspoon minced fresh thyme
4 4-inch squares focaccia or similar flatbread, sliced in two horizontally
1 large ripe tomato, sliced
4 ounces semisoft cheese like Bel Paese, provolone, mozzarella, Muenster or young Gouda, thinly sliced
8 large basil leaves
4 leaves romaine
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Calories759
UnsaturatedFat32 grams
Carbohydrate75 grams
Fat44 grams
Fiber15 grams
Protein22 grams
SaturatedFat10 grams
Sodium1491 milligrams
Sugar19 grams

Steps:

  • Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-low heat. Add lemon, garlic and onion but keep separate. Turn lemon and garlic frequently to soften; leave onion rings unturned. After about 3 minutes, transfer lemon and garlic to paper towels and set aside. Increase heat to medium-high, turn onions and cook until soft and golden. Sprinkle with sugar, salt and pepper. Add vinegar and glaze onions. Transfer to a plate.
  • Place peppers in same skillet in a single layer and coat with any remaining vinegar in skillet. Turn peppers, sprinkle with salt and pepper and cook until just beginning to soften. Transfer peppers to a separate plate.
  • Wipe skillet with paper towel and return to high heat. Brush eggplant slices on both sides with remaining olive oil. Add to hot skillet in a single layer and cook, turning occasionally, until deep brown on both sides, 7 to 10 minutes. Sprinkle with salt and pepper, and transfer to paper towels.
  • While eggplant browns, chop reserved garlic and lemon, and stir it into mayonnaise along with olives and thyme. Season to taste with salt and pepper.
  • To build sandwiches: Spread focaccia slices with mayonnaise. Layer onions, peppers, eggplant, tomato, cheese, basil and romaine in an order that pleases you. Cut and serve immediately.

MAKE-AHEAD DAGWOOD SANDWICHES



Make-Ahead Dagwood Sandwiches image

You'll be the hero when you bring these stacked-high wedges to a gathering.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 12

Number Of Ingredients 11

2 loaves herb-flavored or cheese-flavored bread, such as Focaccia, ciabatta or Asiago cheese bread (1 lb each, about 1 inch thick)
1 container (6.5 oz) garlic-and-herbs spreadable cheese
1 lb thinly sliced smoked turkey
8 oz sliced provolone cheese
8 oz thinly sliced salami
1/4 cup loosely packed fresh basil leaves
8 slices bacon, cooked
1 sweet onion, thinly sliced, separated into rings
3 small plum (Roma) tomatoes, sliced
4 cups lightly packed torn arugula
1/2 cup basil pesto
Calories520
Carbohydrate40 g
Cholesterol65 mg
Fat3
Fiber2 g
Protein23 g
SaturatedFat11 g
ServingSize1 Sandwich
Sodium1710 mg
Sugar3 g
TransFat0 g

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.

DAGWOOD BUMSTEAD



Dagwood Bumstead image

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.

Recipe From food.com

Provided by LAURIE

Categories     Lunch/Snacks

Time 15m

Yield 5 serving(s)

Number Of Ingredients 15

10 slices crusty white bread
assorted fresh greens (green leaf, shredded romaine, red leaf, and Boston lettuces)
1/4 lb monterey jack cheese, sliced
1/4 lb white American cheese, sliced
1/4 lb white provolone cheese, sliced
1/4 lb cheddar cheese, sliced
1/4 lb oven-roasted turkey breast, thinkly sliced
1/4 lb pastrami, thinly sliced
1/4 lb salami, thinly sliced
1/4 lb capicola, thinly sliced
1/4 lb pepperoni, thinly sliced
1/4 lb roast beef, thinly sliced
1 large ripe tomatoes, thinly sliced
1/2 yellow pepper, thinly sliced
4 pieces bacon, cooked crisp
Calories826.6
Fat53.4
SaturatedFat26.8
Cholesterol179.4
Sodium2057.5
Carbohydrate32.2
Fiber2.1
Sugar4
Protein53.1

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.

DAGWOOD BURGERS



Dagwood Burgers image

You definitely need a knife and fork to dig into these piled-high burgers. They make a tasty luncheon meal. - Ruby Berry, Brandenton, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound ground beef
1/4 cup prepared coleslaw salad dressing
4 thick slices bread, toasted
4 bacon strips, cooked and drained
4 slices Swiss cheese
4 slices tomato
4 slices onion
8 slices unpeeled cucumber
4 slices dill pickle
4 pitted jumbo ripe olives
1/4 cup salad dressing of your choice, optional

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.

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