Ingredients Jump to Instructions ↓

  1. 1/3 cup mayonnaise

  2. 2 tablespoons yellow mustard

  3. 1/2 teaspoon minced garlic

  4. Pinch Essence, recipe follows

  5. 10 thick slices white sandwich bread

  6. 1/4 pound sliced pepperoni

  7. 1/4 pound thinly sliced Swiss cheese

  8. 1/2 pound thinly sliced turkey breast

  9. 1/4 pound thinly sliced provolone

  10. 1/2 pound thinly sliced roast beef

  11. 1/4 pound thinly sliced mild Cheddar

  12. 1/2 pound thinly sliced pastrami

  13. 1/4 pound thinly sliced pepper jack cheese or Monterey jack if pepper jack is too spicy

  14. 1/2 pound sliced salami

  15. 5 pieces thick-cut bacon, cooked crisp and halved

  16. 1 medium tomato, cut into thin slices (about 5)

  17. 10 whole green leaf lettuce leaves , washed, patted dry, and stem end removed

  18. 3 red cherry tomatoes

  19. 3 small pickle slices

  20. 3 long metal skewers

  21. Potato chips , accompaniment

  22. 2 1/2 tablespoons paprika

  23. 2 tablespoons salt

  24. 2 tablespoons garlic powder

  25. 1 tablespoon black pepper

  26. 1 tablespoon onion powder

  27. 1 tablespoon cayenne pepper

  28. 1 tablespoon dried oregano

  29. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Combine mayonnaise and mustard in a small bowl. Season with chopped garlic and Essence.

  2. Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the mayonnaise mixture evenly on each slice.

  3. 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.

  4. Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich.

  5. Place 1 cherry tomato and 1 pickle slice through each skewer.

  6. 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.

  7. 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.

  8. Combine all ingredients thoroughly.

  9. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.


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