Grilled Vegetable Dagwood Sandwich
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
47
Sourness
32
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 tbsp
Balsamic Vinegar3 tsp
Kosher Salt (plus more)2 cloves
Garlic (minced)1.5 tsps
Rosemary Leaves (finely chopped)1 cup
Extra-Virgin Olive Oil1 cup
ArugulaDirections:
1
In a small bowl, whisk together the vinegar, 3/4 teaspoon salt, garlic, rosemary, and pepper
2
Gradually whisk in 1/2 cup of the oil to make a dressing
3
Set aside
4
Preheat a stove top grill pan or out-door grill to medium heat
5
Brush the peppers, zucchini, eggplant, mushrooms, and onion with the remaining oil
6
Grill the peppers until lightly browned and tender, about 5 minutes per side
7
Transfer the peppers to a pan or large platter
8
Grill the zucchini, until softened and lightly browned and tender, about 3 minutes per side; transfer to the pan with the peppers
9
Grill the mushrooms, until soft but not flabby, about 2 minutes per side; set aside with the other vegetables
10
Grill the onions until soft, about 5 minutes per side; set aside with the other vegetables
11
Drizzle a tablespoon of the dressing over the vegetables and season with salt and pepper to taste
12
To make the Dagwood sandwich: Split the bread in half to make two evenly thick square pieces
13
Brush the dressing on the cut sides
14
Make a layer of each of the grilled vegetables that evenly covers one piece of the bread, overlapping the pieces slightly, if necessary
15
Top with a layer of the tomatoes, season with salt and pepper
16
Lay the arugula on top and drizzle them with about a tablespoon of the dressing
17
Finish the sandwich off with the cheese and lay the other piece of bread on top
18
Wrap the sandwich tightly in plastic wrap
19
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
20
When ready to serve cut into 4 to 6 pieces equal pieces