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

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources