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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1/3 cup mayonnaise
2 tbsp yellow mustard
1/2 tsp minced garlic
Pinch Essence (Emerils Bayou Blast, recipe file)
10 thick slices white sandwich bread
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
1/2 lb thinly sliced roast beef
1/4 lb thinly sliced mild Cheddar
1/2 lb thinly sliced pastrami
1/4 lb thinly sliced pepper jack cheese or Monterey jack if pepper jack is too spicy
1/2 lb sliced salami
5 pieces thick-cut bacon, cooked crisp and halved
1 medium tomato, cut into thin slices (about 5)
10 whole green leaf lettuce leaves, washed, patted dry, and stem end removed
3 red cherry tomatoes
3 small pickle slices
3 long metal skewers
Potato chips, accompaniment
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 tbsp 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 tbsp 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.
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DAGWOOD STACKED SANDWICH
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1/3 cup mayonnaise
2 tbsp yellow mustard
1/2 tsp minced garlic
Pinch Essence (Emerils Bayou Blast, recipe file)
10 thick slices white sandwich bread
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
1/2 lb thinly sliced roast beef
1/4 lb thinly sliced mild Cheddar
1/2 lb thinly sliced pastrami
1/4 lb thinly sliced pepper jack cheese or Monterey jack if pepper jack is too spicy
1/2 lb sliced salami
5 pieces thick-cut bacon, cooked crisp and halved
1 medium tomato, cut into thin slices (about 5)
10 whole green leaf lettuce leaves, washed, patted dry, and stem end removed
3 red cherry tomatoes
3 small pickle slices
3 long metal skewers
Potato chips, accompaniment
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 tbsp 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 tbsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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