The Dagwood Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
1 sandwich

Served in the University of Southern California's full-service restaurant, Moreton Fig, The Dagwood features bacon, herb-roasted turkey, roast beef, French ham, tomatoes, red onion, lettuce and Gruyère cheese.

Ingredients

2 slices dark pumpernickel bread, thick cut
1 oz. grain mustard
2 slices cooked bacon
2 oz. sliced herb-roasted turkey breast
1 oz. roast beef, sliced thin
1 oz. French ham, sliced thin
2 thin slices Gruyère cheese
1 thin slice white cheddar cheese
2 each beefsteak tomato slices
2 each butter lettuce cups
1/4 oz. thinly sliced red onion

Steps

1. Toast pumpernickel bread until crispy.

2. To assemble sandwich: Spread each piece of pumpernickel evenly with grain mustard. Top each piece of bread with Gruyere cheese, butter lettuce, tomato slice, red onion, bacon, ham, turkey and roast beef.

3. Fold sandwich together with piece of white cheddar in middle. Slice in half, place bamboo skewers to keep sandwich together while standing up. Serve with homemade pickles, roasted olives and handcut potato chips.

Recipe by University of Southern California, Los Angeles

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources