Dagwood Sandwich Italian Style Food

DAGWOOD SANDWICH, ITALIAN STYLE

Steps:

• Slice roll and spread each half with french dressing. Then layer each half equally with the three meats (vary layers, if desired). Place in toaster oven or under broiler for 2-3 minutes.
• Remove from flame and top meats with salt, pepper, and havarti. Place both halves back under the broiler.
• When the cheese is melting, remove and top with onion, lettuce and tomato. Press the two halves together with your hands and/or secure with toothpicks, slice cross-wise, and devour! *Optional--can add pepperoni, canadian bacon, provolone, banana peppers -- .

THE DAGWOOD SANDWICH

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).

GRILLED VEGETABLE DAGWOOD SANDWICH

Steps:

• In a small bowl, whisk together the vinegar, 3/4 teaspoon salt, garlic, rosemary, and pepper. Gradually whisk in 1/2 cup of the oil to make a dressing. Set aside.
• Preheat a stove top grill pan or out-door grill to medium heat. Brush the peppers, zucchini, eggplant, mushrooms, and onion with the remaining oil. Grill the peppers until lightly browned and tender, about 5 minutes per side. Transfer the peppers to a pan or large platter. Grill the zucchini, until softened and lightly browned and tender, about 3 minutes per side; transfer to the pan with the peppers. Grill the mushrooms, until soft but not flabby, about 2 minutes per side; set aside with the other vegetables. Grill the onions until soft, about 5 minutes per side; set aside with the other vegetables. Drizzle a tablespoon of the dressing over the vegetables and season with salt and pepper to taste.
• To make the Dagwood sandwich: Split the bread in half to make two evenly thick square pieces. Brush the dressing on the cut sides. Make a layer of each of the grilled vegetables that evenly covers one piece of the bread, overlapping the pieces slightly, if necessary. Top with a layer of the tomatoes, season with salt and pepper. Lay the arugula on top and drizzle them with about a tablespoon of the dressing. Finish the sandwich off with the cheese and lay the other piece of bread on top. Wrap the sandwich tightly in plastic wrap. Place the wrapped sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for about 1 hour. When ready to serve cut into 4 to 6 pieces equal pieces.

DAGWOOD SANDWICH

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

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.

DAGWOOD BUMSTEAD

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'S PORK SANDWICH

Steps:

• Use 2 tablespoons of the butter or margarine to spread on the rolls; place each halved roll in 12-inch square of foil, folding edges up around the roll.
• Heat remaining 1 tablespoon butter or margarine in skillet. Sauté pork, onion, garlic, and celery until golden. Drain off fat.
• Add sour cream, dill weed, salt, and hot pepper sauce; taste and add additional seasoning as desired. Spread mixture on roll halves.
• Place slices of tomato and green pepper on top of meat and sprinkle with cheese. Do not close foil. Bake in preheated 375° F oven for 15 to 20 minutes, until heated through and cheese has melted.