Dagwood Recipes

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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.

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.

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

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.

Nutrition Facts : @context http, Calories 759, UnsaturatedFat 32 grams, Carbohydrate 75 grams, Fat 44 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 1491 milligrams, Sugar 19 grams

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).

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