Dagwood sandwiches

8 Servings

Ingredients

Quantity Ingredient
Dijon mustard
1 Loaf
Whole-grain bread
Dressing from Celery Root
Salad -- (see recipe)
1 cup Mayonnaise
1½ tablespoon Minced fresh basil
1 Loaf
Sourdough bread
½ pounds Smoked turkey -- sliced
Paper-thin
½ pounds Imported Emmenthaler or
Jarlsberg -- sliced
Paper-thin
1 bunch Fresh spinach -- stems
Removed
1 Head romaine lettuce --
Washed and dried
½ pounds Ham -- sliced paper-thin
Best-quality sliced
Best-quality sliced

Directions

To make one sandwich, spread mustard on one side of a slice of whole-grain bread. Spread salad dressing on one side of a second slice of whole-grain bread. Combine mayonnaise and basil; spread on both sides of a slice of sourdough bread. Put a slice of turkey, a slice of cheese, and two spinach leaves on one whole-grain slice. Top with sourdough bread. Stack a leaf of romaine and a slice of ham on top of that. Cover with remaining slice of whole-grain bread. Secure with two bamboo skewers and slice.

Makes 8 double-decker sandwiches.

Recipe By : The California Culinary Academy File

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