How To make Dagwood Italiano
1 Bell pepper, red
1 Bell pepper, green
1 1/2 ts Olive oil, divided
1 ts Rosemary, fresh choped
Or 1/4 ts Dried crushed
1 Garlic, clove, minced
1 tb Red wine or broth
12 oz Lamb, bonles,loin,sirloin
4 French Bread 5"length
1/2 c Mozzerela,low fat,grated
1/4 c Parmesan cheese
Roast red and green bell peppers in preheated 400*F oven 20-25 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, 1/2 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*F. oven to internal temp of 140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 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 calories 344 protien 30g, carbohydrates 32g, fat 10g, fiber 1g, cholesterole 78mg, sodium 360mg From Modern Maturity Jun-July 92.
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Kook's Dagwood Sandwich
Episode 399
Dagwood Stacker Sandwich King and Prince Seafood
Filming of Chef Brian Halloran for King and Prince Seafood on a new Seafood product line. 2010 Barefoot Video Productions Inc.
barefootvideoproductions.com
Dagwood Sandwich | GET COOKIN' RV STYLE featuring Jan D'Atri
FULL RECIPE IN TEXT BELOW.
The full recipe is at the end of this text and on our blog, where you'll find additional photos, nutrition facts, and more RV lifestyle content:
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Ingredients for One Sandwich (2 servings):
1 ½ Tbsp. Mayonnaise (avocado oil or conventional)
1 ½ Tbsp. Dijon Mustard (any type, including course whole grain)
3 slices Thin-sliced Bread, such as Dave’s Killer Bread Thin-Sliced
4 slices Deli Ham (2-3 ounces total)
4 slices Roasted Turkey (4-6 ounces total)
4 slices Genoa Salami, Hard Salami, Bologna or Mortadella
4 slices Sandwich Pepperoni
3 slices Bacon, fully cooked
2 slices Cheddar Cheese
2 slices Swiss Cheese
2 Kosher Dill Pickle Planks
2 slices Tomato, 1/4-inch thick (about 2 ounces total)
2 leaves Green or Red Leaf Lettuce, torn in half (about 1 ounce total)
Optional Add-Ins:
3 to 4 Pepperoncini (placed on top of pickle planks)
Substitutions:
2 slices Pepper Jack or Habanero cheese (instead of Cheddar or Swiss)
Instructions (step-by-step):
1. In a small bowl or cup, mix the mayonnaise and Dijon mustard together.
2. Lightly toast the 3 slices of bread in a toaster or in a nonstick pan on a cooktop.
3. Place 2 of the slices of toasted bread on a cutting board and spread the top side of each slice with about 1/3 of the mustard-mayo mixture, reserving 1/3 of the mustard-mayo for use at the end.
4. Top each slice of bread with 2 slices of deli ham. You’re building the two layers of the sandwich at the same time.
5. Then 2 slices of turkey on top of the ham.
6. Then 2 slices of salami, bologna, or mortadella.
7. Then 2 slices of sandwich pepperoni.
8. Then cut or tear the 3 slices of bacon in half and put 3 pieces on each layer.
9. Top one layer with 2 slices of cheddar cheese.
10. And top the other layer with 2 slices of swiss cheese.
11. Top the cheddar cheese layer with 2 kosher dill pickle planks.
12. Add the optional pepperoncini on top of the pickle planks, if desired.
13. Top the swiss cheese layer with 2 slices of tomato.
14. Tear 2 large leaves of lettuce in half, rinse them off, and put 2 leaf halves on each layer.
15. Spread the reserved 1/3 of the mustard-mayo mixture on one-side of the third slice of toasted bread.
16. Place the third slice of bread, mustard-mayo down, on top of the lettuce on the tomato layer.
17. Then place the entire tomato layer half of the sandwich on top of the pickle half of the sandwich.
18. Insert 2 bamboo skewers or long toothpicks in the center of each diagonal half of the sandwich. If desired, pierce a green or black olive first to sit on top of the sandwich.
19. Cut the sandwich in half diagonally with a large, sharp kitchen knife.
20. Stretch your jaw wide and enjoy The Dagwood!
Storage: This sandwich can be made several hours to a day ahead and stored in the refrigerator.
Start-to-Finish Time: 15 – 30 minutes
Cooking Tools Needed:
· Small bowl or cup (for mixing mayo and mustard)
· Spatula or knife (for mixing and spreading mayo and mustard)
· Measuring spoon set
· Cutting Board
· Large kitchen knife
· Thin bamboo skewers or long toothpicks
Adam Devours 2 Chicago Style Dishes: The Italian Beef Sandwich And Deep Dish Pizza | Man V Food
If you go to Chicago, you have to try the Italian beef sandwich and the deep dish pizza. Adam visits the windy city to find the best restaurants that serve these Chicago style dishes.
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Betty's Great Dagwood-Style Sandwich
Betty makes her incredibly tasty Dagwood-style sandwich. It is a blend of contrasts--soft but crispy, sweet but salty, mild but tangy, plus *very* filling! This is one of my best ideas; I hope you like it!
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Great Dagwood-Style Sandwich
2 slices hearty white bread (You may use whole wheat, rye, etc.)
enough butter to spread both sides of the 2 slices of bread
approximately 2 tablespoons sandwich spread (or to taste)
approximately 2 tablespoons cranberry sauce (or to taste)
honey ham from the deli (a few slices, shaved)
oven roast turkey from the deli (a few slices, shaved)
1 slice Swiss cheese
1 slice sharp cheddar cheese
2 slices hot, crisp bacon
Spread one side of each of the 2 slices of bread with butter and toast the buttered side in a skillet on the stove. Remove the 2 slices of bread to an area for preparing your sandwich, toasted side up. On one of the slices of bread, spread with sandwich spread to taste (on the toasted side). On the other slice of bread, spread with cranberry sauce to taste (on the toasted side). Now, arrange a few slices of the saved turkey on top of the sandwich spread and a few slices of the shaved ham on top of the cranberry sauce. Pace 1 slice of Swiss cheese on top of the turkey, and 1 slice of sharp cheddar cheese on top of the ham. Break the 2 slices of crisp bacon into halves, and place two halves on top of the Swiss cheese and two halves on top of the cheddar cheese. Carefully place one of the two half-sandwiches that you have built on top of the other, so that you have unbuttered bread on the top and the bottom. Now, using soft butter, spread the top of the sandwich lightly with butter. Place this back into your skillet, buttered side down. Now, butter the top side. Heat this sandwich slowly, so that the bread will toast and the heat will melt the cheese and blend all of the other flavors together. Heat slowly, so that you do not burn the sandwich. It will probably take 5 or more minutes on each side to get the perfect shade of toastiness and to blend the flavors. It is worth taking the time to get it right!
I was inspired to try this particular combination of ingredients for a sandwich a couple of days ago. My husband and I taste-tested it, and we think it's fabulous!!! If you like it, give me a good name for it!
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