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The Hirshon 18-Layer Dagwood Sandwich


  • Total Time: 0 hours

Ingredients

Units Scale
  • Layer 1 – Best Foods (aka Hellmann’s on the east coast) Mayo mixed with 1 head Roasted Garlic – spread liberally on bottom piece of bread
  • Layer 23/4 pound Boar’s Head Roasted BBQ Chicken Breast, sliced thin
  • Layer 31/2 pound Horseradish Cheddar, sliced thin
  • Layer 41 large Avocado, sliced thin
  • Layer 53/4 pound Italian Mortadella, sliced thin
  • Layer 6 – deseeded Tomato, sliced thin
  • Layer 71/2 pound cave-aged Gruyere, sliced thin
  • Layer 8 – Freybe Gypsy Salami, sliced thin
  • Layer 93/4 pound Virginia Ham, sliced thin
  • Layer 101 large ball Fresh Mozzarella, sliced thin
  • Layer 11 – Fresh Basil leaves
  • Layer 12 – Fresh Oregano leaves
  • Layer 13 – Thinly sliced Smoked Fontina cheese
  • Layer 14 – Hirshon sweet Balsamic peppers (used Peloponesse roasted red peppers- rinse, soak in marinade of olive oil, balsamic vinegar, lots of chopped garlic, LOTS of brown sugar )
  • Layer 15 – Some thinly sliced Spanish ham
  • Layer 16 – Some chopped kalamata and green olives
  • Layer 17 – Some thinly sliced (almost paper thin) cucumber
  • Layer 18 – Thinly sliced Spanish purple onion

Instructions

  1. Start with a Green Onion Slab from Acme Bread (available at Whole Foods) or a focaccia loaf, slice lengthwise.
  2. Soak top layer of bread with pepper marinade, then spread with Edmond Fallon Balsamic Honey Mustard and close sandwich
  3. Wrap tightly in plastic wrap, weight with heavy book(s) for at least 1 hour, pierce with a toothpick for each section of sandwich, then slice carefully.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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