Best 3 Vegetarian Dagwood Recipes
Indulge in the delightful world of vegetarian dagwood dogs, a symphony of flavors and textures that will tantalize your taste buds. These delectable treats are not just for vegetarians; they're a culinary adventure for everyone to savor. With a crispy outer layer and a soft and fluffy center, each bite is a journey through a medley of carefully selected ingredients. From the classic combination of sauerkraut and mustard to the piquant kick of jalapeños and the tangy zest of pickles, every component is meticulously layered to create a harmonious explosion of flavors. This article presents a collection of diverse vegetarian dagwood dog recipes, each with its unique charm and culinary flair. Whether you prefer the simplicity of traditional toppings or crave the excitement of more adventurous combinations, you'll find a recipe that suits your palate. So, embark on this culinary expedition and discover the boundless possibilities of vegetarian dagwood dogs.
Check out the recipes below so you can choose the best recipe for yourself!
VEGETARIAN DAGWOOD
Make and share this Vegetarian Dagwood recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 sandwich halves
Number Of Ingredients 12
Steps:
- To assemble, divide mayonnaise among 4 slices of bread.
- Layer salad greens, avocado slices, bell pepper slices, Cheddar, and sprouts over mayonnaise on 2 of the slices of bread.
- Set aside the other mayonnaise-spread slices of bread for the sandwich tops.
- Spread mustard over remaining 2 slices of bread; place slices over sprouts, mustard side up.
- Top with tomato slices, onion slices, cucumber slices, and Swiss cheese.
- Top sandwiches with final 2 slices of bread, mayonnaise-side down.
- Cut sandwiches in half; insert toothpicks to hold together sandwich halves together.
- Can top with zucchini or cucumber or pickle slice.
Nutrition Facts : Calories 303.3, Fat 16.6, SaturatedFat 6.8, Cholesterol 29.9, Sodium 340.6, Carbohydrate 25.9, Fiber 5.8, Sugar 5.9, Protein 14.1
VEGETARIAN DAGWOOD
This sandwich takes advantage of late-summer's bounty, with a pile of vegetables set between two layers of focaccia. It takes about half an hour to prepare. You'll glaze some sliced onions with garlic, lemon and olive oil, chop and sauté the vegetables you happen to have on hand, and then layer it all with slices of your best tomatoes, some cheese and chopped olives. A smear of mayonnaise helps stick the whole thing together.
Provided by Kay Rentschler
Categories lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-low heat. Add lemon, garlic and onion but keep separate. Turn lemon and garlic frequently to soften; leave onion rings unturned. After about 3 minutes, transfer lemon and garlic to paper towels and set aside. Increase heat to medium-high, turn onions and cook until soft and golden. Sprinkle with sugar, salt and pepper. Add vinegar and glaze onions. Transfer to a plate.
- Place peppers in same skillet in a single layer and coat with any remaining vinegar in skillet. Turn peppers, sprinkle with salt and pepper and cook until just beginning to soften. Transfer peppers to a separate plate.
- Wipe skillet with paper towel and return to high heat. Brush eggplant slices on both sides with remaining olive oil. Add to hot skillet in a single layer and cook, turning occasionally, until deep brown on both sides, 7 to 10 minutes. Sprinkle with salt and pepper, and transfer to paper towels.
- While eggplant browns, chop reserved garlic and lemon, and stir it into mayonnaise along with olives and thyme. Season to taste with salt and pepper.
- To build sandwiches: Spread focaccia slices with mayonnaise. Layer onions, peppers, eggplant, tomato, cheese, basil and romaine in an order that pleases you. Cut and serve immediately.
Nutrition Facts : @context http, Calories 759, UnsaturatedFat 32 grams, Carbohydrate 75 grams, Fat 44 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 1491 milligrams, Sugar 19 grams
VEGGIE DAGWOOD SANDWICHES
Provided by Food Network Kitchen
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Whisk the mayonnaise, ketchup and relish in a small bowl. Lay out 24 slices of bread and lightly spread one side of each with the mayonnaise mixture. Top 4 slices with lettuce and grilled mushrooms. Top with another slice of bread, mayonnaise-side up, followed by cheese, grilled eggplant and a third slice of bread, mayonnaise-side down. Set aside. Top 4 more slices of bread with lettuce, cheese and marinated tomato. Top with another slice of bread, mayonnaise-side up, followed by marinated zucchini and radishes, and pickled onions. Top with the remaining 4 slices of bread, mayonnaise-side down. Stack the eggplant clubs on top of the zucchini clubs to make a Dagwood, secure with a long skewer and top with an olive. Arrange the Dagwoods on a platter; dismantle into club sandwiches to serve.
- Marinated Radishes: Thinly slice 1 bunch radishes. Toss with the juice of 1 lemon and season with salt and pepper. Let marinate about 20 minutes.
- Grilled Eggplant: Mix 1/2 cup olive oil, 3 minced garlic cloves and 1 teaspoon minced thyme. Thinly slice 1 eggplant. Brush with the garlic oil, season with salt and pepper and grill until charred, about 3 minutes per side.
- Pickled Onions: Bring 1 1/4 cups red wine vinegar, 6 tablespoons sugar, 1/2 teaspoon fennel seeds, 1 bay leaf, a pinch of red pepper flakes and 1/2 teaspoon salt to a boil. Add 2 sliced red onions and simmer 1 minute; let cool.
- Grilled Mushrooms: Mix 1/2 cup olive oil and 3 minced garlic cloves. Scrape out the gills from 8 portobello mushroom caps, brush with the garlic oil and season with salt and pepper. Grill about 4 minutes per side.
- Marinated Zucchini: Thinly slice 2 zucchini lengthwise. Lay on a platter, sprinkle with the zest and juice of 1 lemon and season with salt and pepper. Let marinate about 20 minutes.
- Marinated Tomatoes: Thinly slice 2 beefsteak tomatoes and sprinkle with 1 teaspoon salt and pepper to taste. Let marinate about 20 minutes.
Tips:
- Prepare the ingredients in advance: To save time and ensure everything goes smoothly, measure and chop all the vegetables and ingredients before you start cooking.
- Use a large skillet: A large skillet will help to ensure that the vegetables cook evenly and don't get overcrowded.
- Cook the vegetables in stages: Cook the vegetables that take longer to cook, such as potatoes and carrots, first. Then, add the vegetables that cook more quickly, such as zucchini and spinach.
- Season the vegetables generously: Don't be afraid to add plenty of salt, pepper, and other seasonings to the vegetables. This will help to enhance their flavor.
- Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of the dagwood. Use a cheese that melts well, such as mozzarella or cheddar.
- Don't overcrowd the pan: When you're assembling the dagwood, don't overcrowd the pan. This will help to ensure that the dagwood cooks evenly and doesn't get soggy.
- Cook the dagwood over medium heat: Cooking the dagwood over medium heat will help to prevent it from burning.
- Serve the dagwood immediately: The dagwood is best served immediately after it's cooked, while the cheese is still melted and gooey.
Conclusion:
The vegetarian dagwood is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its variety of vegetables and melted cheese, the dagwood is a crowd-pleaser that is sure to satisfy everyone at the table. So next time you're looking for a tasty and satisfying vegetarian dish, give the vegetarian dagwood a try!
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