Dagwood Sandwich



Yield 12 sandwich portions

This sandwich is perfect to make the day before a party or gathering!



  1. Using a serrated knife, cut the loaves in half horizontally. On the cut side of each bread bottom, spread half of the cream cheese.
  2. Arrange the remaining ingredients (except the pesto) in the order listed above, overlapping the meat and cheese slices, over each bread bottom.
  3. On the cut side of each bread top, spread half of the pesto, covering the pesto with the arugula or mixed baby greens.
  4. Put the sandwich tops on the bottoms, careful to maintain all of the pieces of each sandwich.
  5. Place each sandwich in a large ziplock bag, or wrap it tightly with cling wrap. Seal the sandwiches and refrigerate them for up to 24 hours with something heavy squishing them down. (I use my college Shakespeare anthology, but a cast-iron skillet or heavy glass or ceramic dish will do.)
  6. When you're ready to serve the sandwiches, cut each loaf into 6 equal servings. Secure each sandwich with a toothpick or small skewer-type object.

Recipe by Unruly Bliss at