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Grilled Vegetable Dagwood Sandwich (Food Network Kitchens) Recipe

Grilled Vegetable Dagwood Sandwich (Food Network Kitchens) Recipe

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Grilled Vegetable Dagwood Sandwich (Food Network Kitchens)

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Ingredients:

Serving

2 tbsp plus 2 tsp balsamic vinegar
3/4 tsp kosher salt plus more
2 cloves garlic, minced
1 -1/2 tsp 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 lb zucchini , cut into long 1/4-inch thick slices
1 lb 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 lb fresh or smoked mozzarella
1 9- inch square piece of focaccia bread , about 1 to 1 1/4 lb
copyright 2001 television food network, g.p. all rights reserved.

Directions:

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.
Cooks Note: This is a great way to use up a variety of leftover grilled vegetables. In keeping with a true Dagwood style, feel free to improvise with the selection of vegetables and cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1060.78 Kcal (4441 kJ)
Calories from fat	596.85 Kcal
		% Daily Value*
Total Fat	66.32g	102%
Cholesterol	10.2mg	3%
Sodium	1302.88mg	54%
Potassium	981.15mg	21%
Total Carbs	82.37g	27%
Sugars	11.15g	45%
Dietary Fiber	9.96g	40%
Protein	35.95g	72%
Vitamin C	103.2mg	172%
Vitamin A	1.5mg	49%
Iron	26.5mg	147%
Calcium	601.8mg	60%

Amount Per 100 g
Calories	176.36 Kcal (738 kJ)
Calories from fat	99.23 Kcal
		% Daily Value*
Total Fat	11.03g	102%
Cholesterol	1.7mg	3%
Sodium	216.61mg	54%
Potassium	163.12mg	21%
Total Carbs	13.69g	27%
Sugars	1.85g	45%
Dietary Fiber	1.66g	40%
Protein	5.98g	72%
Vitamin C	17.2mg	172%
Vitamin A	0.2mg	49%
Iron	4.4mg	147%
Calcium	100mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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