The Dagwood Muffuletta Torte Best Recipes

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DAGWOOD

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Dagwood image

This is an old recipe from my Grandmother, used to live for these things!! I have since tried with Gluten free bread, not as good, but still ok.

Provided by GlutenFree

Categories     Lunch/Snacks

Time 10m

Yield 1 sandwich

Number Of Ingredients 7

Ingredients:

  • 2 slices gluten free bread
  • 5 slices of carl budding roast beef
  • 4 slices of brick sharp cheddar cheese
  • 1 slice onion
  • 1 slice tomatoes
  • 3 tablespoons mayonnaise
  • salt and pepper

Steps:

  • put bread in toaster oven, one plain, the other with the sandwich meat on it. let toast until the plain piece starts changing color, remove that one from oven, and turn the meat over on the other piece.
  • mayonaise the piece of bread removed, salt and pepper.
  • when the meat starts to curl at edges, put onions, and cheese evenly on top, and return to heat until cheese is nice and bubbly.
  • remove from oven, and put your mayonaised bread ontop, flip sandwich over, and mayonaise the other piece of bread.
  • eat and enjoy!

THE DAGWOOD MUFFULETTA TORTE

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The Dagwood Muffuletta Torte image

A hearty sandwich that makes a great meal for the entire family. Especially as a game night treat. We have even made them using a 5" mini springform pan to serve just the two of us.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients:

  • 32 ounces frozen bread dough, thawed (2 loaves)
  • 20 ounces frozen chopped spinach, thawed and well drained
  • 1 (14 ounce) jar artichoke hearts, drained and chopped
  • 1 (12 ounce) jar marinated roasted red peppers, drained (strips)
  • 6 ounces pitted ripe olives, drained
  • 1 lb fresh mushrooms, sliced
  • 8 ounces salami, thinly sliced
  • 8 ounces provolone cheese, thinly sliced
  • 8 ounces cooked ham, thinly sliced
  • 1 egg (plus 1 tbsp water to make an eggwash)

Steps:

  • Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside.
  • Press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. Fit dough into a 9" springform pan, allowing edges to overhang.
  • Press spinach and red pepper strips between layers of paper towels, and set aside.
  • In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.
  • Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.
  • Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. Top with remaining cheese slices.
  • Stir together egg and water. Brush on overhanging pastry edges.
  • Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture.
  • Bake at 350 on bottom oven rack 30 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.
  • Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.

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