Best 4 Veggie Dagwood Sandwiches Recipes

Indulge in a savory journey with our diverse collection of veggie Dagwood sandwich recipes, a delightful symphony of flavors and textures. From the classic Dagwood packed with an array of fillings to the innovative grilled cheese Dagwood with melted cheese and tangy mustard, each recipe promises a unique culinary experience. Vegetarian enthusiasts will relish the hearty veggie Dagwood, bursting with crisp veggies and a creamy avocado spread, while health-conscious individuals can delight in the low-carb Dagwood, featuring a keto-friendly bread alternative and a flavorful filling of roasted vegetables. For a taste of the Mediterranean, try the Greek Dagwood, a vibrant combination of grilled zucchini, sun-dried tomatoes, and tangy feta cheese. And for those seeking a spicy kick, the Mexican Dagwood, brimming with black beans, corn, and a zesty salsa, will satisfy your cravings.

Here are our top 4 tried and tested recipes!

GRILLED VEGETABLE DAGWOOD SANDWICH

Grilled Vegetable Dagwood Sandwich image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons plus 2 teaspoons balsamic vinegar
3/4 teaspoon kosher salt plus more
2 cloves garlic, minced
1-1/2 teaspoons finely chopped rosemary leaves
Freshly ground black pepper
1 cup extra-virgin olive oil
1 yellow bell pepper, seeded and quartered
1 red bell pepper, seeded and quartered
1 pound zucchini, cut into long 1/4-inch thick slices
1 pound eggplant, cut into long 1/4-inch thick
3 medium portobello mushrooms, stemmed, dark gills removed, sliced 1/4-inch thick
1 medium red onion, cut into 1/4-inch thick slices
1 large vine-ripened tomato, cut into 1/4 inch slices
1 cup arugula or basil leaves, washed and dried
1/2 pound fresh or smoked mozzarella, cut into 1/8 inch thick slices, or 4 ounces fresh goat cheese cut into 8 pieces
One 9-inch square piece of focaccia bread, about 1 to 1 1/4 pounds

Steps:

In a small bowl, whisk together the vinegar, 3/4 teaspoon salt, garlic, rosemary, and pepper. Gradually whisk in 1/2 cup of the oil to make a dressing. Set aside.
Preheat a stove top grill pan or out-door grill to medium heat. Brush the peppers, zucchini, eggplant, mushrooms, and onion with the remaining oil. Grill the peppers until lightly browned and tender, about 5 minutes per side. Transfer the peppers to a pan or large platter. Grill the zucchini, until softened and lightly browned and tender, about 3 minutes per side; transfer to the pan with the peppers. Grill the mushrooms, until soft but not flabby, about 2 minutes per side; set aside with the other vegetables. Grill the onions until soft, about 5 minutes per side; set aside with the other vegetables. Drizzle a tablespoon of the dressing over the vegetables and season with salt and pepper to taste.
To make the Dagwood sandwich: Split the bread in half to make two evenly thick square pieces. Brush the dressing on the cut sides. Make a layer of each of the grilled vegetables that evenly covers one piece of the bread, overlapping the pieces slightly, if necessary. Top with a layer of the tomatoes, season with salt and pepper. Lay the arugula on top and drizzle them with about a tablespoon of the dressing. Finish the sandwich off with the cheese and lay the other piece of bread on top. Wrap the sandwich tightly in plastic wrap. Place the wrapped sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for about 1 hour. When ready to serve cut into 4 to 6 pieces equal pieces.

DAGWOOD SANDWICH

Dagwood Sandwich image

Provided by Food Network

Time 15m

Number Of Ingredients 12

Ingredients

4 french rolls
1/4 pound prosciutto ham, sliced thin
1/4 pound mortadella, sliced thin
1/4 pound salami, sliced thin
2 balls fresh mozzarella, sliced
1/2 pound provolone, sliced
1 log fresh goat cheese, sliced
Oil and vinegar
Dried oregano
Salt and pepper
4 whole plum tomatoes, sliced
2 yellow onions, thinly sliced

Steps:

Slice open French buns and assemble the sandwich of your dreams. Use the ingredients in any combination you wish. There are no rules when making this dagwood sandwich.

VEGETARIAN DAGWOOD

Vegetarian Dagwood image

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

Ingredients

1/4 cup olive oil (not extra virgin)
4 very thin slices lemon
2 garlic cloves, peeled
1 medium white or yellow onion in 1/2-inch rings
1 teaspoon sugar
Salt
Freshly ground black pepper
1 tablespoon balsamic or red wine vinegar
1 large red pepper, seeds and pith removed, in 1/2-inch rings
2 Italian eggplants in 1/2-inch slices
1/4 cup mayonnaise
10 green olives, pitted and chopped
1/2 teaspoon minced fresh thyme
4 4-inch squares focaccia or similar flatbread, sliced in two horizontally
1 large ripe tomato, sliced
4 ounces semisoft cheese like Bel Paese, provolone, mozzarella, Muenster or young Gouda, thinly sliced
8 large basil leaves
4 leaves romaine

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

MAKE-AHEAD DAGWOOD SANDWICHES

Make-Ahead Dagwood Sandwiches image

You'll be the hero when you bring these stacked-high wedges to a gathering.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

2 loaves herb-flavored or cheese-flavored bread, such as Focaccia, ciabatta or Asiago cheese bread (1 lb each, about 1 inch thick)
1 container (6.5 oz) garlic-and-herbs spreadable cheese
1 lb thinly sliced smoked turkey
8 oz sliced provolone cheese
8 oz thinly sliced salami
1/4 cup loosely packed fresh basil leaves
8 slices bacon, cooked
1 sweet onion, thinly sliced, separated into rings
3 small plum (Roma) tomatoes, sliced
4 cups lightly packed torn arugula
1/2 cup basil pesto

Steps:

With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.
Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.

Nutrition Facts : Calories 520, Carbohydrate 40 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 3 g, TransFat 0 g

Tips:

Choose the right bread: Use sturdy bread that can hold up to the fillings, such as sourdough, rye, or a hearty whole wheat bread.
Layer the fillings evenly: Spread the fillings out evenly so that each bite has a good mix of flavors and textures.
Don't skimp on the sauce: The sauce is what brings all the flavors together, so be generous with it.
Toast the bread: Toasting the bread will help it to crisp up and hold up better to the fillings.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your sandwich will taste.
Get creative with your fillings: There are endless possibilities for fillings, so feel free to experiment and find what you like best.

Conclusion:

Veggie Dagwood sandwiches are a delicious and easy-to-make lunch or dinner option. They are packed with fresh vegetables and flavorful fillings, and they are sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give Veggie Dagwood sandwiches a try. You won't be disappointed!