Ingredients
- 2 tablespoons plus 2 teaspoons balsamic vinegar
- 3/4 teaspoon kosher salt plus more
- 2 cloves garlic, minced
- 1-1/2 teaspoons finely chopped rosemary leaves
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
- 1 yellow bell pepper, seeded and quartered
- 1 red bell pepper, seeded and quartered
- 1 pound zucchini, cut into long 1/4-inch thick slices
- 1 pound eggplant, cut into long 1/4-inch thick
- 3 medium portobello mushrooms, stemmed, dark gills removed, sliced 1/4-inch thick
- 1 medium red onion, cut into 1/4-inch thick slices
- 1 large vine-ripened tomato, cut into 1/4 inch slices
- 1 cup arugula or basil leaves, washed and dried
- 1/2 pound fresh or smoked mozzarella, cut into 1/8 inch thick slices, or 4 ounces fresh goat cheese cut into 8 pieces
- One 9-inch square piece of focaccia bread, about 1 to 1 1/4 pounds
Directions
In a small bowl, whisk together the vinegar, 3/4 teaspoon salt, garlic, rosemary, and pepper. Gradually whisk in 1/2 cup of the oil to make a dressing. Set aside.
Preheat a stove top grill pan or out-door grill to medium heat. Brush the peppers, zucchini, eggplant, mushrooms, and onion with the remaining oil. Grill the peppers until lightly browned and tender, about 5 minutes per side. Transfer the peppers to a pan or large platter. Grill the zucchini, until softened and lightly browned and tender, about 3 minutes per side; transfer to the pan with the peppers. Grill the mushrooms, until soft but not flabby, about 2 minutes per side; set aside with the other vegetables. Grill the onions until soft, about 5 minutes per side; set aside with the other vegetables. Drizzle a tablespoon of the dressing over the vegetables and season with salt and pepper to taste.
To make the Dagwood sandwich: Split the bread in half to make two evenly thick square pieces. Brush the dressing on the cut sides. Make a layer of each of the grilled vegetables that evenly covers one piece of the bread, overlapping the pieces slightly, if necessary. Top with a layer of the tomatoes, season with salt and pepper. Lay the arugula on top and drizzle them with about a tablespoon of the dressing. Finish the sandwich off with the cheese and lay the other piece of bread on top. Wrap the sandwich tightly in plastic wrap. 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. When ready to serve cut into 4 to 6 pieces equal pieces.
Cooks Note: This is a great way to use up a variety of leftover grilled vegetables. In keeping with a true Dagwood style, feel free to improvise with the selection of vegetables and cheese.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By cmbrown222_4810072
Plymouth, MI
on August 30, 2007
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I'm always searching for tasty vegetarian recipes, because we eat only vegetables two days a week. I had high hopes for this one based on other reviews, but I was disappointed. This is a very time consuming recipe for a sandwich. Preparing and grilling all the vegetables took over an hour. If you have a giant grill, you could reduce this time, but I don't. During the one hour "pressing" time, the dressing oozed out of the sandwich and got the bottom half of the focaccia all soggy, and it was dripping down our arms when we ate it. You have to have a very big mouth to eat this sandwich, even after pressing. There isn't enough rosemary in the dressing--I couldn't even taste it; and the vegetables need something to punch the flavor. I thought grilling the veggies over charcoal would add a lot of flavor, but it really didn't. I like the idea of this sandwich, though, so I'll try it again. I think I'll forget the eggplant and zucchini, since they don't really add flavor, just height. And there are too many different kinds of vegetables here anyway. There's way too much dressing for the sandwich. You could make half the amount and have plenty. I'll add more garlic and rosemary next time, as well as plenty of salt and pepper. I used fresh plain mozzarella, but next time I'll use smoked, again to give more flavor. I'm determined to make this a 5 star sandwich. It has possibilities!
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