The summers of 2007 and 2008 were some of my favorite. They were the last summers before I had to find a proper job, and I spent them coaching at my local rowing club. If you ever get into rowing, you’ll quickly learn it’s an early morning and late afternoon sport, which meant I needed a quick, cheap, and filling lunch. By chance, one day while walking through my local Sobeys, I discovered what would become my summer work lunch of choice—a Dagwood sandwich.
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If you’ve ever visited the UK, you know they are spoiled for choice when it comes to prepared sandwiches. Places like Pret specialize in fresh, ready-made sandwiches, whereas in Nova Scotia, grocery store options were limited and often uninspiring. So, when I stumbled upon the Dagwood sandwich, it was a revelation. Made popular by the comic strip character Dagwood Bumstead, this sandwich aspires vertically, packed with layers of cheese, meat, vegetables, and condiments. It became my go-to meal, and now, years later, I still love recreating it.
Ingredients in a Dagwood Sandwich
What’s in a Dagwood sandwich? The beauty of this sandwich is that there are no strict rules—it’s all about layering your favorite ingredients! Here’s a classic combination to get you started:
- Bread – Thick slices of sturdy bread like sourdough, rye, or a crusty roll
- Meats – A mix of deli favorites like ham, turkey, roast beef, and salami
- Cheese – Swiss, cheddar, provolone, or Emmental for a nutty flavor
- Condiments – Mayo, mustard, horseradish sauce, or a special sauce of your choice. We use a sundried tomato mayo in our recipe.
- Vegetables – Crisp lettuce, juicy tomatoes, onions, and pickles
- Extras – Bacon, olives, banana peppers, or even a fried egg for an extra kick
How to Make a Dagwood Sandwich
Ready to build your ultimate sandwich? Follow these simple steps to assemble a perfect Dagwood sandwich:
- Start with the bread – Lay down your base slices and spread your favorite condiments evenly.
- Layer the meats and cheese – Stack different deli meats and cheese slices, alternating for a balanced bite.
- Add veggies and extras – Pile on lettuce, tomato, onions, and any extras you like.
- Repeat if necessary – If you’re feeling adventurous, add another layer of bread and repeat the process!
- Top it off – Finish with the final slice of bread, and press down lightly to hold everything together.
- Secure and slice – We use a large French loaf to make ours, just like Sobeys. However, if you want to make a Dagwood like Blondie, use sandwich bread and have long toothpicks to keep the sandwich in place, then cut it in half or quarters for easier handling.
For an extra touch, I like to let my Dagwood sandwich chill in the fridge for 30 minutes before eating—just like I did during those rowing club summers. It cools the flavors and makes the sandwich even better!
Tips for a Perfect Dagwood Sandwich
- Use fresh ingredients – Fresh bread, crisp veggies, and high-quality meats make all the difference.
- Balance flavors and textures – A mix of salty, tangy, crunchy, and creamy elements creates a well-rounded bite.
- Don’t overdo the condiments – A little goes a long way to enhance, not overpower, the flavors.
- Secure the layers – Toothpicks or skewers help keep everything together, especially if you’re stacking high.
Variations
- Italian Dagwood – Focus on meats such as mortadella, salami, as a base layer add some spicy giardiniera and provolone as the cheese.
- Crispy Chicken Dagwood – Forget the mustard, and deli meats. Instead, add crispy chicken tenders, and barbecue sauce. For added taste, put some bacon on it too.
- Tandoori Dagwood – Keep the lettuce, tomato, but swap out the deli meats and cheese for tandoori chicken that you have grilled. For condiments, use our recipe for cilantro mint chutney.
There you have it—the ultimate Dagwood sandwich recipe! Whether you’re making it for lunch, a picnic, or a fun family meal, this sandwich is sure to impress. Try it out, get creative with your own ingredients, and enjoy every delicious bite!
Substitutions
Need it to be vegetarian or vegan friendly? Not a problem. Swap out the deli meats and cheese for vegan alternatives, or marinated vegetables such as marinated peppers. I would suggest adding some crunchy crispy onions on top for a bit of texture, but only after it has rested in the fridge and just before eating.
Making a Dagwood sandwich gluten free is also an easy swap. Just use your favourite gluten free bread. However, given that gluten free bread does react differently than regular bread, be mindful of how much of the sun-dried tomato mayo you use. I would also recommend not chilling it in the fridge for 30min and eating right away.
Other great sandwich recipes
Looking for other sandwich recipes, I love a good sandwich, so here are some of my favorites:
- A classic British Chip Butty – Not healthy, but so good.
- A Healthy Chicken sandwich – Crispy baked chicken, delicious.
- Peruvian chicken sandwich – A punch of flavours in every bite.
- Smorrebrod – My favorite style of sandwiches, so many types!
Dagwood sandwich
Ingredients
- 1 Large loaf of bread a bloomer
- 3 TB Mayo
- 2-3 Sun-dried tomatoes minced
- 5 slices Wafer-thin smoked ham
- 5 slices Roast beef
- 5 slices Roast chicken
- 5 slices Mortadella
- 3 slices Swiss Cheese
- 3 slices Cheddar cheese
- 1 TB Yellow mustard
- 1 large tomato sliced
- 1 head of iceberg lettuce Shredded
Instructions
- Mix the mayo with the sun-dried tomatoes and mustard.
- Slice the loaf in half, possibly hollowing out part of the loaf to reduce the amount of bread. Spread both sides with the mayo mix.
- Starting with the cheese, layer the meats and cheese, evenly covering the whole loaf.
- Top with tomato slices, and then the shredded lettuce.
- Complete the sandwich and place in the fridge for at least 30min to chill.
I have to make this only Maybe add Bacon ! ?
Can you make it with dijon mustard instead of ball park yellow mustard?
Absolutely!!