Dagwood Sandwich | GET COOKIN' RV STYLE featuring Jan D'Atri
FULL RECIPE IN TEXT BELOW.
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Ingredients for One Sandwich (2 servings):
1 ½ Tbsp. Mayonnaise (avocado oil or conventional)
1 ½ Tbsp. Dijon Mustard (any type, including course whole grain)
3 slices Thin-sliced Bread, such as Dave’s Killer Bread Thin-Sliced
4 slices Deli Ham (2-3 ounces total)
4 slices Roasted Turkey (4-6 ounces total)
4 slices Genoa Salami, Hard Salami, Bologna or Mortadella
4 slices Sandwich Pepperoni
3 slices Bacon, fully cooked
2 slices Cheddar Cheese
2 slices Swiss Cheese
2 Kosher Dill Pickle Planks
2 slices Tomato, 1/4-inch thick (about 2 ounces total)
2 leaves Green or Red Leaf Lettuce, torn in half (about 1 ounce total)
Optional Add-Ins:
3 to 4 Pepperoncini (placed on top of pickle planks)
Substitutions:
2 slices Pepper Jack or Habanero cheese (instead of Cheddar or Swiss)
Instructions (step-by-step):
1. In a small bowl or cup, mix the mayonnaise and Dijon mustard together.
2. Lightly toast the 3 slices of bread in a toaster or in a nonstick pan on a cooktop.
3. Place 2 of the slices of toasted bread on a cutting board and spread the top side of each slice with about 1/3 of the mustard-mayo mixture, reserving 1/3 of the mustard-mayo for use at the end.
4. Top each slice of bread with 2 slices of deli ham. You’re building the two layers of the sandwich at the same time.
5. Then 2 slices of turkey on top of the ham.
6. Then 2 slices of salami, bologna, or mortadella.
7. Then 2 slices of sandwich pepperoni.
8. Then cut or tear the 3 slices of bacon in half and put 3 pieces on each layer.
9. Top one layer with 2 slices of cheddar cheese.
10. And top the other layer with 2 slices of swiss cheese.
11. Top the cheddar cheese layer with 2 kosher dill pickle planks.
12. Add the optional pepperoncini on top of the pickle planks, if desired.
13. Top the swiss cheese layer with 2 slices of tomato.
14. Tear 2 large leaves of lettuce in half, rinse them off, and put 2 leaf halves on each layer.
15. Spread the reserved 1/3 of the mustard-mayo mixture on one-side of the third slice of toasted bread.
16. Place the third slice of bread, mustard-mayo down, on top of the lettuce on the tomato layer.
17. Then place the entire tomato layer half of the sandwich on top of the pickle half of the sandwich.
18. Insert 2 bamboo skewers or long toothpicks in the center of each diagonal half of the sandwich. If desired, pierce a green or black olive first to sit on top of the sandwich.
19. Cut the sandwich in half diagonally with a large, sharp kitchen knife.
20. Stretch your jaw wide and enjoy The Dagwood!
Storage: This sandwich can be made several hours to a day ahead and stored in the refrigerator.
Start-to-Finish Time: 15 – 30 minutes
Cooking Tools Needed:
· Small bowl or cup (for mixing mayo and mustard)
· Spatula or knife (for mixing and spreading mayo and mustard)
· Measuring spoon set
· Cutting Board
· Large kitchen knife
· Thin bamboo skewers or long toothpicks
Bacon! Corn! Macaroni! Instant Recipe Love - Old Cookbook Show - Glen And Friends Cooking
1928 Baconized Corn and Macaroni Recipe - Old Cookbook Show - Glen And Friends Cooking
The recipe today is from the 1928 printing of Good Housekeeping's Good Meals and How To Prepare Them .
Baconized Corn And Macaroni:
2 cupfuls macaroni or spaghetti
1 ½ cupfuls medium white sauce
1 cupful canned corn
1 teaspoonful salt
¼ teaspoonful pepper
½ teaspoonful paprika
3 slices bacon
Cook the macaroni until tender in plenty of boiling salted water. Drain. Add the white sauce the seasoning, corn and cooked macaroni. Pour into a greased baking-dish and over the top lay the bacon cut in squares. Bake fifteen minutes, or until the bacon is crisp, in a 500ºF oven.
Serves six.
Medium White Sauce
1cup milk
2 Tbsp flour
2 Tbsp fat
¼ tsp salt
Dash of pepper
Use double boiler. Melt fat, add flour and seasonings. Add cold milk. Cook 25 min.
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Spicy Creamy Mushroom Pasta
Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!
WATCH MORE COMFORTING PASTA RECIPES!
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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
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FRAISIER: A NEW VERSION. WITH TIPS AND TECHNIQUES.
#fraisier
#strawberryshortcake
#strawberries
#vanillacream
Tools used in this recipe
1 7 in ring
1 6 1/4 in ring
Acetate collar
2 small baking sheets (home oven size)
2 mats ‘Silpats’ (home oven size)
1 sheet of guitar paper (optional)
1 pastry bag (optional)
Mixer
????????????RECIPE????????????
????Crema Mousseline
400 ml milk
1 vanilla bean
120gr sugar
4 egg yolks
1 egg
150 gr butter
32 gr corn starch
150gr soft butter
????Sponge cake Genoise
5 eggs
150gr sugar
130gr sifted flour
20gr corn starch
????Syrup
200 ml water
80gr sugar
500gr strawberries
????????????INSTRUCTIONS????????????
All the ingredients mus be at room temperature.
????The mousseline cream
Mix the egg yolks and the egg with the sugar.
Add the corn starch and mix very well.
Boil the milk with the seeds of the vanilla bean.
Remove from the heat, and add it to the first mixture.
Mix very well, and cook the cream until thickens.
Let it boil for about 30 seconds.
Remove from the heat and incorporate 150gr of butte
Cover with film paper in contact with the cream.
Mix very well.
Set aside until cold.
????The sponge cake genoise
Preheat the oven at 350F
Whisk the eggs and the sugar in the bowl of the mixer and in Bain Marie.
Whisk until it doubles the size and you can feel the temperature with your pinkie finger. (107F)
Take the bowl to the mixer.
Whisk for about 10 min until doubles its size again.
Remove from the mixer.
Sprinkle the sifted flour and corn starch and gently fold.
Don’t let any flour at the bottom of the bowl.
Cover a baking sheet with a silpat.
With the help of spatula spread a 1/2 in layer of genoise batter.
Transfer the sheet to the oven and bake for about 15-20 min.
Remove from the oven and immediately set 2 disks with the 6 1/4 in ring.
Take the genoise to the freezer for about 20 min.
????The syrup
Boil the water with the sugar for about 3 min.
????Assembly
Remove the genoise from the freezer.
Sprinkle some corn starch on the top of the genoise to avoid getting sticked to the surface.
Turn it over and carefully peel off the silpat.
Remove the 2 disks.
With a brush soak the 2 disks with the syrup.
Set aside.
Whip the mousseline cream until smooth. (The cream should be at room temperature)
Add the softened butter in 3 parts.
The whip at high speed for about 2 minutes.
The crema should get firm and shiny.
Wash the strawberries.
Slice half of them into disks 1/4 in thick.
Slice the other half into quarters.
Place a sheet covered with a silpat. You could cover the area where you are going to assembly the cake with a small heat of guitar paper (optional)
Place the 7 in ring on the sheet and cover it with an acetate collar.
Arrange the strawberries disks inside the ring (surtace and sides).
Try to cover all the space you can.
Add a layer of cream.
Make sure every single gap between strawberries is filled with cream
With the help of a spoon spread the layer of cream.
Place very carefully on genoise disk.
Add another layer off cream.
Spread very well.
Cover with the strawberries quarters.
Add the last layer of cream, almost getting the top of the ring.
Place the second disk of genoise.
Smooth the borders with a spatula.
Freeze it overnight o refrigerate for 24 hrs.
Carefully remove the ring from the sheet.
Turn it over. And remover the ring and the acetate collar.
???????? Do not miss these Tutorials about the basics of Pastry Arts
TUTORIALS OF THE 12 CREAMS
MERINGUE TUTORIAL
PASTRY DOUGH TUTORIAL:
PUFF PASTRY TUTORIAL
PIPING AND DECORATION TECHNIQUES TUTORIAL
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Music:
Trofie
Basic Flour and Water Dough:
300g Durum Wheat Flour or ‘00’ flour
150g Warm Water (slightly warmer than room temp)
1. Weigh out the ingredients.
2. Place the flour in a bowl and make a slight well. Pour in ¾ of the warm water and stir with a fork. Continue adding and stirring until all the water is incorporated.
3. Turn out onto a clean work surface and begin kneading. The dough will be tough and crumbly at first.
4. Knead 8-10 minutes.
5. Wrap in plastic and allow to rest at least 30 minutes at room temperature
Basil Pesto:
180g Basil Leaf
60g Garlic
90g Pine Nuts
100g Parm (Grated)
10g Salt
170g Olive Oil
Put all ingredients in blender and process.
1/2 lb Yukon potatoes
1/4 lb green beans
1. Cut potatoes into quarter inch pieces
2. Snap green beans
3. Bring large pot of salted water to a boil and add potatoes, pasta and green beans. Cook 6-8 mins until potatoes are done.
4. Mince 2-3 cloves of garlic. Lightly saute in 30g of olive oil
5. Add cooked pasta mix to pan.
6. Add pesto to pan and toss until well-coated.
7. Add 150g of white wine.
8. Reduce and stir.
9. Add spoonful of pasta water and cook down.
10. Taste for seasoning.
11. Remove from heat and grate parm over top.
12. Stir with spoon.
Plate and garnish with parm and pine nuts.
Music: Floating by Smith the Mister
Baked Pasta With Butternut Squash | #1 Fall Recipe!
This creamy baked butternut squash pasta is the ultimate fall pasta recipe! It's very similar to baked ziti with red sauce but instead, the sauce is made up of stewed butternut squash with chicken stock, butter, and sage. The delicious sauce coats the penne pasta (use ziti, rigatoni, etc) and is mixed with cubed mozzarella and Parmigiano Reggiano cheese. To make it look and taste even better the baked butternut squash pasta is topped with crispy sage leaves. I hope you enjoy this easy fall pasta recipe!
MORE FALL/THANKSGIVING RECIPES:
ROASTED ACORN SQUASH TWO WAYS:
APPLE AND SAUSAGE STUFFED ACORN SQUASH:
INGREDIENTS
- 1 pound penne (ziti, rigatoni, etc…)
- 4 cups butternut squash - cubed
- 1 medium onion - diced
- ¾ cup Parmigiano Reggiano - grated
- ½ pound mozzarella cheese - ⅔ cubed, ⅓ shredded
- 2 ounces tomato paste
- ¼ cup plus sage - chopped and leave some leaves whole
- 2 cups low sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
INSTRUCTIONS
1. Saute onion in the butter and garlic over medium-low heat until soft.
2. Add in the tomato paste, chicken stock, butternut squash, chopped sage, salt, pepper, and cook uncovered over medium heat until softened. About 20 minutes.
3. Cook pasta to very al dente. About 2 minutes less than the package instructions.
4. In a large bowl add ¾ of the butternut squash sauce and the pasta. Add in the parmesan cheese and cubed mozzarella. Gently mix together.
5. In a lightly oiled 9 by 13” baking dish add a hefty coating of the remaining sauce to the bottom. Add the pasta and top with any remaining sauce and the shredded mozzarella.
6. Cover with parchment paper then foil and bake for 20 minutes at 400f.
7. Remove the covering and cook for 10 more minutes. If you want the cheese browned broil for a few minutes, but watch carefully to avoid burning.
8. Sprinkle with remaining sage leaves and grate a bit more parmesan cheese on top. Enjoy!
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INSTAGRAM:
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