Dagwood Recipe

Name: Willie Sue's. Sumter,S.C.s Dagwood Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices Texas toast (thick-sliced white bread); 12 oz Prime rib, thinly sliced (cold or warm); 6 oz Cooked ham, thinly sliced; 8 oz Roast turkey breast, thinly sliced; 8 slices Bacon, cooked until crisp; 8 slices Cheddar–Jack cheese, sliced; 4 cups Romaine or iceberg lettuce, leaves washed & dried; 2 medium Tomato, ripe, sliced 1/4-inch; 4 tbs Unsalted butter (for toasting); 1 tsp Vegetable oil or neutral oil (optional, for warming meat); 0 to taste Salt; 0 to taste Black pepper; 1 cup Mayonnaise; 1 cup Buttermilk; 2 tbs Sour cream; 2 tsp Fresh parsley, finely chopped; 2 tsp Fresh chives, finely chopped; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Smoked paprika; 1 tbs Hot sauce (such as sriracha or your choice); 1 tsp Cayenne pepper; 1 tsp Lemon juice or white wine vinegar; 0 to taste Salt; 0 to taste Black pepper

Inspired by Willie Sue's. Sumter,S.C.

Time40m

Serves4

Sliced prime rib, ham, turkey, bacon, cheddar – jack cheese, lettuce & tomatoes on Texas toast served with a spicy ranch dipping sauce.

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Ingredients

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Sandwich

8 slices Texas toast (thick-sliced white bread)

12 oz Prime rib, thinly sliced (cold or warm)

6 oz Cooked ham, thinly sliced

8 oz Roast turkey breast, thinly sliced

8 slices Bacon, cooked until crisp

8 slices Cheddar–Jack cheese, sliced

4 cups Romaine or iceberg lettuce, leaves washed & dried

2 medium Tomato, ripe, sliced 1/4-inch

4 tbs Unsalted butter (for toasting)

1 tsp Vegetable oil or neutral oil (optional, for warming meat)

0 to taste Celtic sea salt

0 to taste black pepper

Spicy ranch dipping sauce

1 cup Mayonnaise

1 cup Buttermilk

2 tbs Sour cream

2 tsp Fresh parsley, finely chopped

2 tsp Fresh chives, finely chopped

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1 tbs Hot sauce (such as sriracha or your choice)

1 tsp Cayenne pepper

1 tsp Lemon juice or white wine vinegar

0 to taste Celtic sea salt

0 to taste black pepper

Method

Spicy ranch dipping sauce

In a medium bowl whisk together 1 cup mayonnaise, 1 cup buttermilk and 2 tablespoons sour cream until smooth.

Add 2 tsp chopped parsley, 2 tsp chopped chives, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tablespoon hot sauce, 1 tsp cayenne pepper and 1 tsp lemon juice (or vinegar). Whisk to combine.

Taste and season with salt and black pepper to preference. If too thick, add up to 2 tablespoons more buttermilk to reach desired dipping consistency.

Cover and chill in the refrigerator for at least 20 minutes to allow flavors to meld. Bring to near room temperature before serving if you prefer a less-chilled dip.

Sandwich assembly and finishing

Prepare bacon and warm meats

Cook bacon until crisp (pan-fry, oven-bake at 400°F/200°C for ~15–18 minutes, or use leftover cooked bacon). Drain on paper towels and set aside. If your prime rib is cold and you prefer it warm, heat a skillet over medium-high heat, add 1 tsp oil, warm the prime rib slices for 30–60 seconds per side until just warmed; remove and keep warm. Warm the ham and turkey briefly in the same pan (15–30 seconds per side) if desired. Season tomato slices lightly with a pinch of salt and pepper.

Toast the Texas toast

Heat a large skillet or griddle over medium heat. Spread 1/2 tablespoon butter on one side of each slice of Texas toast. Place buttered side down on the skillet; spread remaining butter on the top sides while the first side toasts. Toast each side 2–3 minutes until golden brown and crisp. Work in batches if needed. Alternatively, broil or use a toaster oven until golden, watching closely to prevent burning.

Assemble sandwiches by stacking on one slice of toasted Texas toast: 1–2 slices warmed prime rib (about 3–4 oz), 2 slices ham (~3 oz), 3 oz turkey, 2 slices cheddar–jack cheese, 2 slices bacon (broken in half if long), a generous handful (~1 cup) of lettuce, and 3–4 tomato slices. Season lettuce/tomato layer with a light sprinkle of salt and pepper.

Top with a second slice of toasted Texas toast and press gently. For a classic Dagwood tall stack, you can build a double-decker: use a third slice of toast in the middle and repeat layers. Secure tall sandwiches with long sandwich picks if needed and slice in half or quarters for serving.

Serve immediately with the chilled spicy ranch dipping sauce on the side for dipping. Provide extra hot sauce or pickles if desired.