Dagwood Salad Recipes

VEGETARIAN DAGWOOD

Steps:

• To assemble, divide mayonnaise among 4 slices of bread.
• Layer salad greens, avocado slices, bell pepper slices, Cheddar, and sprouts over mayonnaise on 2 of the slices of bread.
• Set aside the other mayonnaise-spread slices of bread for the sandwich tops.
• Spread mustard over remaining 2 slices of bread; place slices over sprouts, mustard side up.
• Top with tomato slices, onion slices, cucumber slices, and Swiss cheese.
• Top sandwiches with final 2 slices of bread, mayonnaise-side down.
• Cut sandwiches in half; insert toothpicks to hold together sandwich halves together.
• Can top with zucchini or cucumber or pickle slice.

DAGWOOD SALAD

Steps:

• In a large bowl with tight-fitting lid, tear up lettuce, cheese, and lunch meat into bite-sized pieces, finely chop onion and toss. Set aside in refrigerator.
• Add all salad dressing ingredients together in a container with a tight-fitting lid and shake.
• Tear up the rolls/bread into bite sized pieces and place in an air tight bag.
• When ready to serve add bread to bowl with lettuce/meat/cheese and add dressing to coat. Toss around with either the lid on (works best) or using salad tongs. Serve immediately.
• If not serving all immediately just mix up what you will eat. Keeps best if kept separate and mix when wanted.

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.

DAGWOOD BURGERS

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.

TRIPLE DECKER DAGWOOD SANDWICHES

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.

DAGWOOD BUMSTEAD

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.