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Veggie Dagwood Sandwiches (Food Network Kitchens) Recipe

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Veggie Dagwood Sandwiches (Food Network Kitchens)
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Ingredients
8
Count
Nutrition
584
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Whisk the mayonnaise, ketchup and relish in a small bowl. Lay out 24 slices of bread and lightly spread one side of each with the mayonnaise mixture. Top 4 slices with lettuce and grilled mushrooms. Top with another slice of bread, mayonnaise-side up, followed by cheese, grilled eggplant and a third slice of bread, mayonnaise-side down. Set aside.
  2. Top 4 more slices of bread with lettuce, cheese and marinated tomato. Top with another slice of bread, mayonnaise-side up, followed by marinated zucchini and radishes, and pickled onions. Top with the remaining 4 slices of bread, mayonnaise-side down.
  3. Stack the eggplant clubs on top of the zucchini clubs to make a Dagwood, secure with a long skewer and top with an olive. Arrange the Dagwoods on a platter; dismantle into club sandwiches to serve.
  4. Marinated Radishes:
  5. Thinly slice 1 bunch radishes. Toss with the juice of 1 lemon and season with salt and pepper. Let marinate about 20 minutes.
  6. Grilled Eggplant:
  7. Mix 1/2 cup olive oil, 3 minced garlic cloves and 1 teaspoon minced thyme. Thinly slice 1 eggplant. Brush with the garlic oil, season with salt and pepper and grill until charred, about 3 minutes per side.
  8. Pickled Onions:
  9. Bring 1 1/4 cups red wine vinegar, 6 tablespoons sugar, 1/2 teaspoon fennel seeds, 1 bay leaf, a pinch of red pepper flakes and 1/2 teaspoon salt to a boil. Add 2 sliced red onions and simmer 1 minute; let cool.
  10. Grilled Mushrooms:
  11. Mix 1/2 cup olive oil and 3 minced garlic cloves. Scrape out the gills from 8 portobello mushroom caps, brush with the garlic oil and season with salt and pepper. Grill about 4 minutes per side.
  12. Marinated Zucchini:
  13. Thinly slice 2 zucchini lengthwise. Lay on a platter, sprinkle with the zest and juice of 1 lemon and season with salt and pepper. Let marinate about 20 minutes.
  14. Marinated Tomatoes:
  15. Thinly slice 2 beefsteak tomatoes and sprinkle with 1 teaspoon salt and pepper to taste. Let marinate about 20 minutes.
  16. Photograph by Con Poulos
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 584.33 Kcal (2446 kJ)
Calories from fat 338.23 Kcal
% Daily Value*
Total Fat 37.58g 58%
Cholesterol 49.05mg 16%
Sodium 864.65mg 36%
Potassium 112.65mg 2%
Total Carbs 41g 14%
Sugars 5.52g 22%
Dietary Fiber 7.8g 31%
Protein 20.35g 41%
Vitamin C 1.3mg 2%
Iron 4.3mg 24%
Calcium 879mg 88%
Amount Per 100 g
Calories 363.11 Kcal (1520 kJ)
Calories from fat 210.18 Kcal
% Daily Value*
Total Fat 23.35g 58%
Cholesterol 30.48mg 16%
Sodium 537.3mg 36%
Potassium 70mg 2%
Total Carbs 25.48g 14%
Sugars 3.43g 22%
Dietary Fiber 4.85g 31%
Protein 12.64g 41%
Vitamin C 0.8mg 2%
Iron 2.7mg 24%
Calcium 546.2mg 88%

* 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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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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