It’s a throw back from the 1930’s, and it’s just as crazy and delicious… and admittedly, just as hard to eat today as it was back then. But boy, is it fun to build! I’m talking about The Dagwood Sandwich, an insanely layered ginormous sandwich of deli meats, cheeses, pickles and tomatoes named after that silly, bumbling Dagwood Bumstead from the comic strip Blondie, created by American cartoonist Chic Young nearly a century ago. Dagwood was the original foodie, I think; a chow-hound who would raid the refrigerator and devour everything in sight. As the comic strip evolved, so did Dagwood’s sandwiches. They just got bigger and more ridiculous, stacking crazy combinations like sardines, baked beans, onions and horseradish. Blondie became the widest read comic strip of its time, and now I’m wondering if part of the popularity was just to see what Dagwood was dishin’ up this time! While there is no real “official” Dagwood Sandwich, here’s a version that Blondie’s food-crazed hubby would love. I’m certain of it!
| Servings |
- 1 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 3 pieces of thin-sliced bread (like Dave’s Killer Organic Sprouted Whole Wheat Bread)
- 2 slices deli ham
- 2 slices roasted turkey
- 2 slices salami
- 2 slices sandwich size pepperoni
- 3 slices fully cooked bacon crisp
- 2 slices cheddar cheese
- 2 slices swiss cheese
- 2 kosher dill pickle planks
- 2 slices tomato (quarter-inch thick)
- 2 leaves romaine, butter or red leaf lettuce (rinsed and patted dry)
- 2 black or green olives
- 2 skewers
Ingredients
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- In a small bowl, combine the mayonnaise and mustard. In a toaster or in a nonstick pan, lightly toast 3 slices of bread. Place two of the three slices of bread on a cutting board and spread the top side of each with about 1/3 of the mustard-mayo mixture. Reserve 1/3 for later. Top each slice of bread with 2 slices of deli ham, 2 slices of roasted turkey, 2 slices of salami and 2 slices of sandwich pepperoni. Next, take 3 slices of bacon and cut or tear them in half. Arrange three pieces on top of each layer. Top one of the layers with 2 slices of cheddar cheese. Top the other layer with 2 slices of Swiss cheese. Add 2 dill pickle planks to the cheddar cheese layer. Then add 2 slices of tomato to the Swiss cheese layer. Place lettuce leaves on each layer. Spread the reserved 1/3 of the mustard-mayo mixture on one side of the third piece of bread. Place the bread, mayo-side down, on top of the tomato layer. Then put the entire tomato layer on top of the pickle layer. Insert 2 thin bamboo skewers into each diagonal half of the sandwich and then cut the sandwich in half diagonally. Pierce the skewers with a green or black olive to sit on top of the sandwich.
