Make-Ahead Dagwood Sandwiches

Gluten Free
Health score
4%
Make-Ahead Dagwood Sandwiches
40 min.
12
314kcal

Suggestions


Are you looking for a delicious and satisfying meal that can be prepared ahead of time? Look no further than these Make-Ahead Dagwood Sandwiches! Perfect for lunch, dinner, or any gathering, these sandwiches are not only gluten-free but also packed with flavor and texture that will delight your taste buds.

Imagine biting into layers of thinly sliced smoked turkey, provolone cheese, and savory salami, all nestled between herb-flavored or cheese-flavored bread. The addition of crispy bacon, fresh basil, and juicy Roma tomatoes elevates this sandwich to a whole new level. And let’s not forget the creamy garlic-and-herbs spreadable cheese and zesty basil pesto that bring everything together in a harmonious blend of flavors.

What makes these sandwiches truly special is their make-ahead nature. You can prepare them up to 24 hours in advance, allowing the flavors to meld beautifully while saving you time on the day of your event. Simply slice and serve, securing each sandwich with toothpicks or skewers for easy handling. Whether you’re hosting a picnic, a casual get-together, or just need a hearty meal ready to go, these Dagwood Sandwiches are sure to impress your guests and satisfy your cravings!

Ingredients

  •  asiago cheese such as focaccia, ciabatta or asiago cheese bread (1 lb each, )
  • 6.5 oz alouette garlic & herbs spreadable cheese 
  • lb turkey smoked thinly sliced
  • oz provolone cheese sliced
  • oz genoa salami thinly sliced
  • 0.3 cup basil fresh loosely packed
  • slices bacon cooked
  •  onion sweet separated thinly sliced
  • small plum tomatoes sliced (Roma)
  • cups arugula packed
  • 0.5 cup basil pesto 

Equipment

  • frying pan
  • toothpicks
  • ziploc bags
  • skewers
  • serrated knife

Directions

  1. With long serrated knife, cut bread in half horizontally.
  2. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom.
  3. Spread cut side of each bread top with half of the pesto, and place over arugula.
  4. Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
  5. When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.

Nutrition Facts

Calories314kcal
Protein23.52%
Fat68.96%
Carbs7.52%

Properties

Glycemic Index
18.5
Glycemic Load
0.4
Inflammation Score
-6
Nutrition Score
10.384782568268%

Flavonoids

Epigallocatechin 3-gallate
0.02mg
Naringenin
0.11mg
Isorhamnetin
0.29mg
Kaempferol
2.65mg
Myricetin
0.33mg
Quercetin
4.62mg

Nutrients percent of daily need

Calories:313.51kcal
15.68%
Fat:24.09g
37.07%
Saturated Fat:10.22g
63.85%
Carbohydrates:5.91g
1.97%
Net Carbohydrates:5.19g
1.89%
Sugar:2.38g
2.65%
Cholesterol:70.21mg
23.4%
Sodium:871.74mg
37.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.49g
36.98%
Selenium:16.16µg
23.08%
Phosphorus:222.9mg
22.29%
Vitamin B12:1.19µg
19.88%
Vitamin B3:3.85mg
19.25%
Calcium:186.11mg
18.61%
Vitamin B6:0.36mg
18.05%
Vitamin B1:0.24mg
16.15%
Zinc:2.15mg
14.32%
Vitamin A:706.91IU
14.14%
Vitamin B2:0.2mg
11.78%
Vitamin K:11.07µg
10.54%
Potassium:280.04mg
8%
Vitamin B5:0.64mg
6.39%
Magnesium:25.53mg
6.38%
Vitamin C:4.54mg
5.5%
Iron:0.91mg
5.07%
Folate:19.63µg
4.91%
Copper:0.09mg
4.65%
Manganese:0.09mg
4.27%
Fiber:0.71g
2.86%
Vitamin E:0.21mg
1.42%
Vitamin D:0.2µg
1.31%