Veggie Dagwood Sandwiches Recipes

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.

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.

Steps:

• Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-low heat. Add lemon, garlic and onion but keep separate. Turn lemon and garlic frequently to soften; leave onion rings unturned. After about 3 minutes, transfer lemon and garlic to paper towels and set aside. Increase heat to medium-high, turn onions and cook until soft and golden. Sprinkle with sugar, salt and pepper. Add vinegar and glaze onions. Transfer to a plate.
• Place peppers in same skillet in a single layer and coat with any remaining vinegar in skillet. Turn peppers, sprinkle with salt and pepper and cook until just beginning to soften. Transfer peppers to a separate plate.
• Wipe skillet with paper towel and return to high heat. Brush eggplant slices on both sides with remaining olive oil. Add to hot skillet in a single layer and cook, turning occasionally, until deep brown on both sides, 7 to 10 minutes. Sprinkle with salt and pepper, and transfer to paper towels.
• While eggplant browns, chop reserved garlic and lemon, and stir it into mayonnaise along with olives and thyme. Season to taste with salt and pepper.
• To build sandwiches: Spread focaccia slices with mayonnaise. Layer onions, peppers, eggplant, tomato, cheese, basil and romaine in an order that pleases you. Cut and serve immediately.

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:

• 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.