Make Ahead Dagwood Sandwiches Recipes

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.

Steps:

• For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
• For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
• When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

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.

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).

Steps:

• In a saucepan, add the beef, onion, and garlic; cook and crumble up the meat until the meat is not pink; drain.
• Add in the ketchup, pickles, salt, pepper, and hot sauce; stir and heat through.
• Add in cheese; stir to combine.
• To serve immediately: spoon 1/3 cup mixture into buns and serve.
• To freeze and serve later: Fill buns with 1/3 cup mixture; wrap individually in heavy-duty foil; seal tightly; will freeze up to 3 months.
• To use frozen sandwiches: Bake at 400° in foil for 30-35 minutes or until heated.