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.
GRILLED VEGETABLE DAGWOOD SANDWICH
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
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
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.
THE DAGWOOD
Make and share this The Dagwood recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Carefully cut the loaf lengthwise with a serrated knife into 4 thick slices.
- Spread the inside of the top and bottom slices with butter.
- On the middle 2 slices, spread the sides facing the top and bottom with mayonnaise.
- Arrange the remaining ingredients between the top 2 and bottom 2 bread slices, dividing them by color, flavor, texture, or whatever else suits your fancy.
- Spear loaf with the extra-long tooth picks or bamboo kebab skewers.
- Serve the sandwich whole or slice it into 4-6 sections.
Nutrition Facts : Calories 219.7, Fat 17.6, SaturatedFat 9.9, Cholesterol 41.4, Sodium 441.1, Carbohydrate 7.8, Fiber 0.3, Sugar 1.2, Protein 8.1
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).
THE DAGWOOD
This recipe originally came from "Dude Food: Recipes for the Modern Guy" it is inspired by the mile high sandwich put together by Dagwood in the comic strip Blondie. This is one of my favorite recipes, it's very BIG, tasty, and filling. The sweet figs contrast well with the rest of the sandwich. I have modified it a bit, I used cream cheese in place of brie, an italian loaf in place of a long crusty roll, and I added the olive oil and oregeno. If you like this, it's probably worth checking out the cookbook which you can find at Amazon. Hope you like it.
Provided by Marc Peters
Categories Lunch/Snacks
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Butter bread and lightly toast.
- Thinly slice the figs removing stems.
- Cut loaf horizontally down the middle.
- Spread all of the cream cheese on both sides of the bread.
- Layer half of the figs, all of the ham (folded in half and overlapping across the sandwich), and turkey (layered same way as the ham).
- Add a small amount of olive oil and oregeno to taste.
- Add all of the slices of cheddar and jack cheese on top.
- I criss cross them like a checker board.
- Finally top with the remaining figs and put the top of the loaf on.
- Cut vertically into 4-5 slices and serve.
- Best served fresh while the bread is still warm from the toasting, but if you refrigerate and eat later, microwaving quickly (about 10-15 seconds) seems to do the trick.
Nutrition Facts : Calories 708.2, Fat 35.4, SaturatedFat 19.3, Cholesterol 146.2, Sodium 2387.5, Carbohydrate 53.9, Fiber 3.9, Sugar 11.3, Protein 43.4
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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- Thread 1 olive and 2 grape tomatoes, if desired, alternately onto each of 4 long wooden picks; secure sandwiches with picks.
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