The Dagwood Sandwich Recipes

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MAKE-AHEAD DAGWOOD SANDWICHES



Make-Ahead Dagwood Sandwiches image

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

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

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

VEGGIE DAGWOOD SANDWICHES



Veggie Dagwood Sandwiches image

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.

THE DAGWOOD SANDWICH



The Dagwood Sandwich image

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

3 slices bread
2 slices cheddar cheese
2 slices swiss cheese
4 -6 leaves of crisp green lettuce
2 slices of large tomatoes
8 slices ham, thin slices
8 slices cooked turkey, thin slices
1 slice of a medium onion
4 -6 slices cucumbers, thin slices
mustard
horseradish
relish
mayonnaise

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 SANDWICH



Dagwood Sandwich image

Provided by Food Network

Time 15m

Number Of Ingredients 12

4 french rolls
1/4 pound prosciutto ham, sliced thin
1/4 pound mortadella, sliced thin
1/4 pound salami, sliced thin
2 balls fresh mozzarella, sliced
1/2 pound provolone, sliced
1 log fresh goat cheese, sliced
Oil and vinegar
Dried oregano
Salt and pepper
4 whole plum tomatoes, sliced
2 yellow onions, thinly sliced

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.

EMERIL'S DAGWOOD SANDWICH



Emeril's Dagwood Sandwich image

Make and share this Emeril's Dagwood Sandwich recipe from Food.com.

Provided by avalontwilightdesig

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 20

1/3 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon minced garlic
10 slices white bread (thick slices)
1/4 lb sliced pepperoni
1/4 lb thinly sliced swiss cheese
1/2 lb thinly sliced turkey breast
1/4 lb thinly sliced provolone cheese
1/2 lb thinly sliced roast beef
1/4 lb thinly sliced mild cheddar cheese
1/2 lb thinly sliced pastrami
1/4 lb thinly sliced monterey jack pepper cheese or 1/4 lb monterey jack cheese, if pepper jack is too spicy
1/2 lb sliced salami
5 pieces thick-cut bacon, cooked crisp and halved
1 medium tomatoes, cut into thin slices (about 5)
10 leaves green leaf lettuce, washed, patted dry, and stem end removed
3 cherry tomatoes
3 slices pickles (small slices)
3 long metal skewers
potato chips, accompaniment

Steps:

  • Combine mayonnaise and mustard in a small bowl. Season with chopped garlic and Essence.
  • Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the mayonnaise mixture evenly on each slice.
  • Layer the meat and cheeses evenly among the bread slices in this order: pepperoni, Swiss, turkey, provolone, roast beef, cheddar, pastrami, pepper jack, and salami. (Fold the meats so that the sandwiches will stack evenly on top of each other.) Top each of the sandwiches with tomato slices and the remaining bread slices.
  • Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich.
  • Place 1 cherry tomato and 1 pickle slice through each skewer.
  • Carefully build the Dagwood Sandwich by stacking all 5 sandwiches on top of each other. Separate the sandwiches by placing 2 lettuce leaves in between.
  • To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center. To serve, pull off the desired amount of bread, meat and cheese, and serve with potato chips on the side.

Nutrition Facts : Calories 5201.7, Fat 335.8, SaturatedFat 153.5, Cholesterol 1206.2, Sodium 11975.9, Carbohydrate 177.7, Fiber 12.5, Sugar 29.7, Protein 359.7

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