Triple Decker Dagwood Sandwiches Recipes

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:

• Up to 2 days before, place the meat in a dish with the garlic, thyme, 4 tbsp of the olive oil and some freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins, capers, red onion and parsley into a bowl. Add ayonnaise to just bind the ingredients. Season to taste with Worcestershire sauce and Tabasco. Set aside.
• Heat a pan until very hot and starting to smoke. Remove the meat from the marinade and sear the meat in the pan for about 20 mins until it's really browned and cooked to medium-rare. If the pan isn't big enough, you may need to do one piece at a time. Set the meat aside to rest.
• Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf lengthways into three.
• Give the pan a wipe with kitchen paper, then place back onto a low-ish heat with the rest of the olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to the pan if necessary.
• When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers, finishing with the top of the loaf.
• Press down lightly on the sandwich and secure four times along the loaf with long wooden skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall sandwiches. Serve the sandwiches with chips and any remaining sauce in a side dish.