Best 4 Veggie Dagwood Sandwiches Recipes

Veggie dagwood sandwiches are a delicious and satisfying meal that can be enjoyed by vegetarians and meat-eaters alike. Packed with fresh vegetables, cheese, and a variety of spreads, these sandwiches are sure to tantalize your taste buds. With endless possibilities for customization, you can create a veggie dagwood sandwich that is perfect for your unique palate. Whether you prefer classic flavors or something more adventurous, there's a recipe out there to suit your needs. So, gather your ingredients and get ready to embark on a culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

VEGETARIAN DAGWOOD

Vegetarian Dagwood image

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

Ingredients

2 tablespoons mayonnaise, divided
6 slices multi-grain bread
2 cups mixed salad greens
1/2 avocado, pitted and sliced
1/2 red bell pepper, seeded and sliced
2 ounces thinly sliced cheddar cheese (4 slices)
1/2 cup alfalfa sprout
1/4 cup whole grain mustard, divided
1 large tomatoes, thinly sliced
1/4 cup thinly sliced red onion
1/2 cup thinly sliced cucumber
2 ounces thinly sliced swiss cheese (4 slices)

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

GRILLED VEGETABLE DAGWOOD SANDWICH

Grilled Vegetable Dagwood Sandwich image

Provided by Food Network Kitchen

Time 1h

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 on a diagonal into slices about 5 inches long and 1/4-inch thick
1 pound eggplant, cut on a diagonal into slices about 5 inches long and 1/4-inch
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
1/2 pound fresh or smoked mozzarella, cut into 1/8 inch thick slices, or 4 ounces fresh goat cheese cut into 8 pieces
1 cup arugula or basil leaves, washed and dried
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.

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:

Prep your vegetables in advance: Save time and ensure your vegetables are evenly cooked by chopping and slicing them ahead of time.
Use a variety of vegetables: Include a mix of colorful and flavorful vegetables to add depth and variety to your sandwich.
Don't be afraid to experiment: Feel free to customize your sandwich with different cheeses, spreads, and herbs.
Grill or toast your bread: Toasting the bread adds a nice crunch and smoky flavor.
Serve immediately: Veggie Dagwood sandwiches are best enjoyed fresh and warm.

Conclusion:

Veggie Dagwood sandwiches are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and offer endless possibilities for customization, making them a great option for picky eaters or those with dietary restrictions. With their colorful layers of fresh vegetables, gooey cheese, and flavorful spreads, Veggie Dagwood sandwiches are sure to be a hit with everyone who tries them. So, next time you're looking for a quick and satisfying meal, give this recipe a try. You won't be disappointed!