The Dagwood 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.
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
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