Dagwood Sandwiches
Submitted by banjoman77
A triple-decker Dagwood sandwich stacked with smoked turkey, ham, Emmentaler cheese, spinach, and romaine on whole grain and sourdough bread. A deli lover’s dream.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minGo big or go home. This triple-decker Dagwood stacks smoked turkey, thinly sliced ham, and paper-thin Emmentaler cheese between layers of whole grain and sourdough bread, with fresh spinach and crisp romaine tucked in for crunch.
Each layer gets its own spread: Dijon mustard on one, salad dressing on another, and a basil-spiked mayo on the sourdough in the middle. That herby mayo is what elevates this from a basic deli sandwich to something worth talking about.
Skewer it with bamboo sticks to hold the tower together, then slice and serve.
Kitchen Tips
- Slice the Emmentaler paper-thin so it layers properly and doesn’t overpower the other fillings.
- Fresh basil in the mayo is essential. Dried basil won’t give you the same bright, fragrant punch.
- Use sturdy whole grain bread that can hold up to the weight. Soft sandwich bread will collapse.
- Bamboo skewers keep everything in place. Don’t skip them or you’ll end up with a pile, not a sandwich.
Ingredients
Directions
To make one sandwich, spread mustard on one side of a slice of whole-grain bread.
Spread salad dressing on one side of a second slice of whole -grain bread.
Combine mayonnaise and basil; spread on both sides of a slice of sourdough bread.
Put a slice of turkey, a slice of cheese, and two spinach leaves on one whole-grain slice.
Top with sourdough bread.
Stack a leaf of romaine and a slice of ham on top of that.
Cover with remaining slice of whole-grain bread.
Secure with two bamboo skewers and slice.
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