Dagwood sandwiches
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dijon mustard | ||
| 1 | Loaf | |
| Whole-grain bread | ||
| Dressing from Celery Root | ||
| Salad -- (see recipe) | ||
| 1 | cup | Mayonnaise |
| 1½ | tablespoon | Minced fresh basil |
| 1 | Loaf | |
| Sourdough bread | ||
| ½ | pounds | Smoked turkey -- sliced |
| Paper-thin | ||
| ½ | pounds | Imported Emmenthaler or |
| Jarlsberg -- sliced | ||
| Paper-thin | ||
| 1 | bunch | Fresh spinach -- stems |
| Removed | ||
| 1 | Head romaine lettuce -- | |
| Washed and dried | ||
| ½ | pounds | Ham -- sliced paper-thin |
| Best-quality sliced | ||
| Best-quality sliced | ||
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.
Makes 8 double-decker sandwiches.
Recipe By : The California Culinary Academy File