Some days I just don’t feel like cooking up a storm in the kitchen and just want to bite into a scrumptious sandwich!
I loooove making large sandwiches that leave leftovers as lunches and goodies for friends! Here is just one of my favorites. The Dagwood Sandwich is FULL of delicious meats, cheeses, and sauces…a sure hit at any party. 🙂
Dagwood Sandwich
Prep
Total
Yield 12 sandwich portions
This sandwich is perfect to make the day before a party or gathering!
Ingredients
- 2 large bread loaves, like Focaccia, ciabatta, or Asiago cheese bread (about 1 lb each and about 1 inch thick)
- 8 ounces garlic-and-herb cream cheese
- 1 pound thin sliced smoked turkey
- 8 ounces sliced provolone cheese
- 8 ounces thin sliced salami
- about 16 fresh basil leaves
- 8 slices cooked bacon
- 1 large sweet onion (like a Vidalia), thinly sliced
- 3 medium Roma or campari tomatoes, sliced
- 4 cups loosely packed arugula or mixed baby greens
- 1/3 cup basil pesto
Instructions
- Using a serrated knife, cut the loaves in half horizontally. On the cut side of each bread bottom, spread half of the cream cheese.
- Arrange the remaining ingredients (except the pesto) in the order listed above, overlapping the meat and cheese slices, over each bread bottom.
- On the cut side of each bread top, spread half of the pesto, covering the pesto with the arugula or mixed baby greens.
- Put the sandwich tops on the bottoms, careful to maintain all of the pieces of each sandwich.
- 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.)
- 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.
I squish my sandwiches with Shakespeare.