Dagwood Sandwiches
- Dijon mustard
- 1 Loaf
- Whole-grain bread
- Dressing from Celery Root
- Salad -- (see recipe)
- 1 c Mayonnaise
- 1 1/2 tb Minced fresh basil
- 1 Loaf
- Sourdough bread
- 1/2 lb Smoked turkey -- sliced
- Paper-thin
- 1/2 lb Imported Emmenthaler or
- Jarlsberg -- sliced
- Paper-thin
- 1 bn Fresh spinach -- stems
- Removed
- 1 Head romaine lettuce --
- Washed and dried
- 1/2 lb Ham -- sliced paper-thin
- Best-quality sliced
- Best-quality sliced
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
