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.
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.
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.
Toast and butter the bread.
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.
Build remaining sandwiches, cutting each in half and transferring to a plate. Serve immediately.
Dagwood Sandwich
Ingredients
8 pieces sliced bread
16 rashers of bacon, thick or thin sliced
2 field tomatoes, thin-sliced
8 leaves of leaf lettuce, washed
4 eggs
8 slices cheddar cheese
4 tablespoons butter
4 teaspoons mayonnaise
salt and pepper to taste
Directions
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.
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.
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.
Toast and butter the bread.
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.
Build remaining sandwiches, cutting each in half and transferring to a plate. Serve immediately.
Dagwood Sandwich
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Lettuce, tomato, crispy bacon, melted cheddar and a fried egg. This sandwich is mighty fine!
This Dagwood Sandwich gets a solid two thumbs up. It’s a classic in the making!
Every once in a while we get messages asking if it’s okay to add additional ingredients to this sandwich. Can I add cold cuts? What about a favourite mustard? Can I add an additional piece of bread and make it 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. Mine became a favourite by accident; I was hungry and needed a quick lunch, so I gathered everything I could find to make a sandwich. That’s the beauty of this creation, it changes almost every time.
Here are some tips on creating your own DAGWOOD SANDWICH:
Some like to say, this sandwich has it all. For the bread component, 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.
Although I always add bacon whenever I have it on hand, I’ve also had great success using cold cuts, meatloaf and thin-sliced roasts. The same goes for the cheese. I’m partial to cheddar but whether it’s Swiss, Havarti, Monteray Jack or cream cheese, they all belong here.
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.
Condiments are also a welcome addition to this sandwich and mayonnaise has always been my first and only choice. That said if you really want to amp up the flavour profile try making this HOMEMADE MAYONNAISE, you won’t be disappointed. Of course, you can try other spreads and condiments too so just add your favourite and enjoy!
Other things that go well with this classic include our incredible HOMEMADE TOMATO SOUP and our CREAM OF ASPARAGUS. A delicious bowl of soup partnered with a fabulous sandwich such as this is always well received.
Looking for a really delicious classic, then look no further – a DAGWOOD SANDWICH has it all!
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.
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.
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.
Toast and butter the bread.
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.
Build remaining sandwiches, cutting each in half and transferring to a plate. Serve immediately.
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