Best The New Bistro Dagwood Recipes

GRILLED VEGETABLE DAGWOOD SANDWICH

Grilled Vegetable Dagwood Sandwich image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons plus 2 teaspoons balsamic vinegar
3/4 teaspoon kosher salt plus more
2 cloves garlic, minced
1-1/2 teaspoons finely chopped rosemary leaves
Freshly ground black pepper
1 cup extra-virgin olive oil
1 yellow bell pepper, seeded and quartered
1 red bell pepper, seeded and quartered
1 pound zucchini, cut into long 1/4-inch thick slices
1 pound eggplant, cut into long 1/4-inch thick
3 medium portobello mushrooms, stemmed, dark gills removed, sliced 1/4-inch thick
1 medium red onion, cut into 1/4-inch thick slices
1 large vine-ripened tomato, cut into 1/4 inch slices
1 cup arugula or basil leaves, washed and dried
1/2 pound fresh or smoked mozzarella, cut into 1/8 inch thick slices, or 4 ounces fresh goat cheese cut into 8 pieces
One 9-inch square piece of focaccia bread, about 1 to 1 1/4 pounds

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.

DAGWOOD BUMSTEAD

Dagwood Bumstead image

Named after Dagwood Bumstead, a character in the "Blondie" comic strip, this very tall sandwich is piled high with meats, cheeses, condiments, and vegetables for a dramatic presentation. To keep layers from falling over, skewer them on a spindle or with a bamboo skewer. This when broken down actually makes 5 separate sandwiches but the presentation is something else, especially for a football game party! From a pamphlet at my local deli.

Provided by LAURIE

Categories Lunch/Snacks

Time 15m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

10 slices crusty white bread
assorted fresh greens (green leaf, shredded romaine, red leaf, and Boston lettuces)
1/4 lb monterey jack cheese, sliced
1/4 lb white American cheese, sliced
1/4 lb white provolone cheese, sliced
1/4 lb cheddar cheese, sliced
1/4 lb oven-roasted turkey breast, thinkly sliced
1/4 lb pastrami, thinly sliced
1/4 lb salami, thinly sliced
1/4 lb capicola, thinly sliced
1/4 lb pepperoni, thinly sliced
1/4 lb roast beef, thinly sliced
1 large ripe tomatoes, thinly sliced
1/2 yellow pepper, thinly sliced
4 pieces bacon, cooked crisp

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.

Nutrition Facts : Calories 826.6, Fat 53.4, SaturatedFat 26.8, Cholesterol 179.4, Sodium 2057.5, Carbohydrate 32.2, Fiber 2.1, Sugar 4, Protein 53.1

DAGWOOD SANDWICH

Dagwood Sandwich image

Provided by Food Network

Time 15m

Number Of Ingredients 12

Ingredients

4 french rolls
1/4 pound prosciutto ham, sliced thin
1/4 pound mortadella, sliced thin
1/4 pound salami, sliced thin
2 balls fresh mozzarella, sliced
1/2 pound provolone, sliced
1 log fresh goat cheese, sliced
Oil and vinegar
Dried oregano
Salt and pepper
4 whole plum tomatoes, sliced
2 yellow onions, thinly sliced

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.

VEGGIE DAGWOOD SANDWICHES

Veggie Dagwood Sandwiches image

Provided by Food Network Kitchen

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
24 slices bread (about 2 loaves),such as potato, sun-dried tomato, olive or rye
1 heart romaine lettuce, leaves separated
Grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below)
Grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below)
12 ounces dill havarti cheese, sliced
Spanish olives, for serving

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.

EMERIL'S DAGWOOD SANDWICH

Emeril's Dagwood Sandwich image

Make and share this Emeril's Dagwood Sandwich recipe from Food.com.

Provided by avalontwilightdesig

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 20

Ingredients

1/3 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon minced garlic
10 slices white bread (thick slices)
1/4 lb sliced pepperoni
1/4 lb thinly sliced swiss cheese
1/2 lb thinly sliced turkey breast
1/4 lb thinly sliced provolone cheese
1/2 lb thinly sliced roast beef
1/4 lb thinly sliced mild cheddar cheese
1/2 lb thinly sliced pastrami
1/4 lb thinly sliced monterey jack pepper cheese or 1/4 lb monterey jack cheese, if pepper jack is too spicy
1/2 lb sliced salami
5 pieces thick-cut bacon, cooked crisp and halved
1 medium tomatoes, cut into thin slices (about 5)
10 leaves green leaf lettuce, washed, patted dry, and stem end removed
3 cherry tomatoes
3 slices pickles (small slices)
3 long metal skewers
potato chips, accompaniment

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.

Nutrition Facts : Calories 5201.7, Fat 335.8, SaturatedFat 153.5, Cholesterol 1206.2, Sodium 11975.9, Carbohydrate 177.7, Fiber 12.5, Sugar 29.7, Protein 359.7

THE NEW BISTRO DAGWOOD

The New Bistro Dagwood image

I created this sandwich one day when I was looking to make an impressive sandwich for a lunch time event at my home. I started with the classic Dagwood, then "kicked it up a notch!" I sliced each sandwich in half and arranged them on a large serving platter. I love how every layer adds a different texture and taste. The...

Provided by Naylet LaRochelle

Categories Other Main Dishes

Time 30m

Number Of Ingredients 19

Ingredients

1 large plum tomato, thinly sliced
3/4 tsp sugar
2 pinch salt
1/2 c raspberry preserves
3 Tbsp spicy brown mustard
1 Tbsp chopped basil
2 Tbsp olive oil
1 c thinly sliced sweet onion
2 Tbsp butter, softened
6 slice brioche bread or white bread
1 1/4 c arugula
2 deli slices monterey jack cheese
4 deli slices pastrami
1/4 c sliced peperoncini
2 deli slices gouda cheese
4 deli slices smoked turkey
coarsely ground black pepper, to taste
2 basil leaves
2 black olives

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.