The New Bistro Dagwood Recipes

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.

MAKE-AHEAD DAGWOOD SANDWICHES

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.

VEGETARIAN DAGWOOD

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.