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  • Dagwood Sandwich
  • Dagwood Sandwich

Dagwood Sandwich

Food | September 23, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
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Lettuce, tomato, crispy bacon, melted cheese and a fried egg between two slices of lightly toasted bread – this DAGWOOD SANDWICH always hits the spot.

I expect friends will write in asking if it’s okay to add additional ingredients to this sandwich. Can I add cold cuts? What about cream cheese? Can I add an additional piece of bread and make a triple-decker? The answer to these and all other questions are the same – yes, yes, YES! A Dagwood sandwich is made using whatever you want.

I’m hoping the proverbial light bulb just went on over your head – this sandwich is as good as what you put in it.

My DAGWOOD SANDWICH became a favourite by accident; I was hungry and needed a quick lunch, so I gathered everything I could find to make a sandwich.

Here are some tips on creating your favourite.

1) BREAD – It is a sandwich after all, so bread is a must. Consider all your options: white, brown, whole wheat, rye, French stick, and so on. Make sure your bread is fresh and don’t forget to toast it for added flavour.

2) FILLER – I enjoy bacon in sandwiches but you can pretty much add any meat you like. Even if you’re using pre-sliced or packaged bacon, don’t forget to add fresh-cracked black pepper to spice up your sandwich. I especially like cold cuts, meatloaf and thin-sliced roasts. Same goes for cheeses – whether it be hard, soft or creamy, cheese belongs here.

3) VEGETABLES – Fresh vegetables are a welcome addition to this sandwich, and although mine only calls for tomato and lettuce, you can also add cucumber, zucchini, shaved slaw and even grilled favourites.

4) CONDIMENTS – Mayonnaise has always been my first and only choice for this combination, but by all means add your favourite.

Most sandwiches are easy enough to prepare, but if you’re looking for a really delicious classic, then look no further – a DAGWOOD SANDWICH has it all!

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Ingredients & Amounts

  • 8 slices of fresh bread
  • 16 rashers of bacon, thick or thin sliced
  • 2 field tomatoes, thin-sliced
  • 8 leaves of red leaf lettuce, washed
  • 4 eggs
  • 8 slices of cheddar cheese
  • 4 tablespoons of butter
  • 4 teaspoons of mayonnaise
  • salt and pepper to taste

Instructions

  1. Preheat over to 425°F. Place rashers of bacon onto a wire rack sitting on a foil-lined baking tray. Transfer into oven and allow bacon to roast until crispy, about 10 to 15 minutes.
  2. When the bacon is almost done, place a medium-sized skillet on medium-high heat. Melt two tablespoons of butter, and crack four eggs into skillet. Prepare and season them in your desired fashion.
  3. When the eggs are almost cooked, add two slices of cheese onto each egg, turn off the heat and cover the skillet, allowing the cheese to melt.
  4. Toast and butter the bread.
  5. Assembly: Place one piece of toast onto cutting board. Add two or three slices of tomato, two rashers of bacon, lettuce and the cheese covered fried egg. Spread one teaspoon of mayonnaise onto a second piece of toast and place on top to complete the sandwich.
  6. Build remaining sandwiches, cutting each in half and transferring to a plate. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! We were hanging out with friends recently, all of whom recently saw Dolly Parton in concert. Although I missed the concert, I didn’t miss the chance to listen to one of my favourite albums – Trio – her collaboration with Emmylou Harris and Linda Ronstadt. Visit iTunes to add this absolutely amazing album to your collection.

2 Responses to “Dagwood Sandwich”

  1. […] I’ve always been a big fan of serving this delicious soup with an equally delicious sandwich, and of course, I have suggestions. Try our tomato soup with my favourite GRILLED PANINI, our CAPRESE PANINI or a fruity alternative with our PEACHES AND CREAM PANINI. For groups with a serious appetite, go for broke and make them our CLASSIC REUBEN or our incredible DAGWOOD SANDWICHES. […]

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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