Dagwood Italiano
Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.
YIELD
4 servingsPREP
45 minCOOK
2 hrsREADY
2 hrsThis is a sandwich with serious ambition. Lamb loin gets marinated in rosemary, garlic, and red wine, then seared and roasted until pink in the middle.
Slice it thin and pile it on French bread with roasted red and green pepper strips. Top with mozzarella and Parmesan, then slide the whole thing under the broiler until the cheese is bubbling and golden.
It’s named after the classic Dagwood stacked sandwich, but with Italian flair that takes it from comic strip lunch to something you’d proudly serve at a dinner party.
Pro Tips
- Roast the peppers until the skins blister and char, then wrap in plastic to steam. The skins peel right off.
- Marinate the lamb for the full hour. Rosemary and garlic need time to penetrate the meat.
- Slice the lamb as thin as you can for the best sandwich texture.
- Watch the broiler closely. The cheese goes from golden to burnt in seconds.
Ingredients
Directions
Roast red and green bell peppers in preheated 400℉ (200℃) oven 20 to 25 minutes. or until skins are slightly charred and shriveled. Remove from oven, transfer to plate, wrap with plastic wrap and let stand 10 minutes.
Remove peppers from plastic, peel off skin remove seeds and cut into strips. Set aside.
In large bowl combine rosemary, ½ teaspoon of the olive oil, garlic and wine or broth; add lamb and marinate 1 hour.
Heat remaining oil in large nonstick skillet. Add lamb and sear on all sides.
Place lamb on rack in shallow roasting pan. Insert meat thermometer in center part of lamb ond roast in preheated 375℉ (190℃). oven to internal temp of 140 F. about 27 to 34 minutes, or to desired doneness.
Or grill 15 to 20 minutes.
To construct sandwiches thinly slice lamb and arrange on four of the bread halves, alternating with red and green pepper strips.
Top with mazzarella and Parmazon cheese. Pace under broiler until cheeses melt, bubble and turn light brown.
Add top halves of bread and serve.
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