Dagwood Sandwich Italian Style Recipes

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.

THE DAGWOOD SANDWICH

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).

DAGWOOD SANDWICH, ITALIAN STYLE

Steps:

• Slice roll and spread each half with french dressing. Then layer each half equally with the three meats (vary layers, if desired). Place in toaster oven or under broiler for 2-3 minutes.
• Remove from flame and top meats with salt, pepper, and havarti. Place both halves back under the broiler.
• When the cheese is melting, remove and top with onion, lettuce and tomato. Press the two halves together with your hands and/or secure with toothpicks, slice cross-wise, and devour! *Optional--can add pepperoni, canadian bacon, provolone, banana peppers -- .

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'S PORK SANDWICH

Steps:

• Use 2 tablespoons of the butter or margarine to spread on the rolls; place each halved roll in 12-inch square of foil, folding edges up around the roll.
• Heat remaining 1 tablespoon butter or margarine in skillet. Sauté pork, onion, garlic, and celery until golden. Drain off fat.
• Add sour cream, dill weed, salt, and hot pepper sauce; taste and add additional seasoning as desired. Spread mixture on roll halves.
• Place slices of tomato and green pepper on top of meat and sprinkle with cheese. Do not close foil. Bake in preheated 375° F oven for 15 to 20 minutes, until heated through and cheese has melted.

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.