The New Bistro Dagwood Recipes

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.

Steps:

• 1. In a medium bowl, add tomato slices. Sprinkle with sugar and salt. Let sit while preparing sandwich.
• 2. In a medium bowl, stir together raspberry preserves, mustard, and basil until well combined.
• 3. In a large, nonstick skillet, over medium high heat, heat olive oil. Add onions. Cook, stirring occasionally, 5-6 minutes or until soft and tender. Remove from heat; transfer onions to a plate.
• 4. Wipe skillet clean. Spread butter over both sides of bread slices. Place on skillet, over medium heat; toast lightly on both sides, about 3 minutes.
• 5. To assemble: Spread raspberry-mustard on one side of 2 bread slices. Top each with arugula, one slice of Monterey Jack cheese, layer 2 slices of pastrami, tomato slices, and peperoncini. Spread raspberry-mustard on one side of 2 bread slices; place raspberry-mustard side up on each sandwich. Top each with 2 slices Gouda cheese, layer 2 slices smoked turkey, arugula, and sautéed onions. Sprinkle each sandwich with black pepper to taste. Close with remaining bread slices. Use a toothpick to secure a basil leaf and a black olive on top of each sandwich.

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.

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.

Steps:

• 1. Arrange bread slices on countertop: 1st row across/6 slices white bread; 2nd row across/6 slices wheat bread; 3rd row across/6 slices white bread and 4th row across/6 slices wheat bread.
• 2. Spread a thin layer of margarine (or butter) on one side of each slice of bread.
• 3. Make the fillings: In a medium size bowl, combine the deviled ham spread and relish. Mix well and set aside. In another medium size bowl, combine the chopped eggs, mayonnaise, mustard, salt and pepper. Mix well and set aside.
• 4. Divide the ham mixture evenly among the 2nd row of prepared wheat bread. Divide the egg salad evenly among the 3rd row of prepared white bread. Divide the cream cheese evenly among the 4th row of wheat bread.
• 5. Spread the fillings to the edges of the bread.
• 6. To assemble: working down each row, place the slice of white bread (1st row), margarine side down, on top of deviled ham coated wheat bread.
• 7. Lift up both slices, and moving down the row, place on top of egg salad coated white bread.
• 8. Lift up 3 slices of bread and moving down the same row, place on top of cream cheese coated wheat bread. Press down lightly to compress sandwich. Repeat with remaining 5 vertical rows of bread.
• 9. Place sandwiches in plastic bags and refrigerate for at least 2-3 hours or overnight.
• 10. To serve: cut each sandwich into 4 triangles and arrange on serving platter. Or, for a large single serving, cut into quarters and arrange on serving dish. Serves 6-12 large servings or 24 small servings.

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.

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.

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.