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 Thinsliced Bread, such as Dave’s Killer Bread ThinSliced
4 slices Deli Ham (23 ounces total)
4 slices Roasted Turkey (46 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, 1/4inch thick (about 2 ounces total)
2 leaves Green or Red Leaf Lettuce, torn in half (about 1 ounce total)

Optional AddIns:

3 to 4 Pepperoncini (placed on top of pickle planks)

Substitutions:

2 slices Pepper Jack or Habanero cheese (instead of Cheddar or Swiss)

Instructions (stepbystep):

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 mustardmayo mixture, reserving 1/3 of the mustardmayo 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 mustardmayo mixture on oneside of the third slice of toasted bread.
16. Place the third slice of bread, mustardmayo 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.

StarttoFinish 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