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1
In a small bowl, whisk together the vinegar, 3/4 teaspoon salt, garlic, rosemary, and pepper.
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2
Gradually whisk in 1/2 cup of the oil to make a dressing.
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3
Set aside.
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4
Preheat a stove top grill pan or out-door grill to medium heat.
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5
Brush the peppers, zucchini, eggplant, mushrooms, and onion with the remaining oil.
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6
Grill the peppers until lightly browned and tender, about 5 minutes per side.
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7
Transfer the peppers to a pan or large platter.
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8
Grill the zucchini, until softened and lightly browned and tender, about 3 minutes per side; transfer to the pan with the peppers.
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9
Grill the mushrooms, until soft but not flabby, about 2 minutes per side; set aside with the other vegetables.
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10
Grill the onions until soft, about 5 minutes per side; set aside with the other vegetables.
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11
Drizzle a tablespoon of the dressing over the vegetables and season with salt and pepper to taste.
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12
To make the Dagwood sandwich: Split the bread in half to make two evenly thick square pieces.
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13
Brush the dressing on the cut sides.
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14
Make a layer of each of the grilled vegetables that evenly covers one piece of the bread, overlapping the pieces slightly, if necessary.
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15
Top with a layer of the tomatoes, season with salt and pepper.
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16
Lay the arugula on top and drizzle them with about a tablespoon of the dressing.
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17
Finish the sandwich off with the cheese and lay the other piece of bread on top.
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18
Wrap the sandwich tightly in plastic wrap.
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19
Place the wrapped sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for about 1 hour.
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20
When ready to serve cut into 4 to 6 pieces equal pieces.
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21
Cooks Note: This is a great way to use up a variety of leftover grilled vegetables.
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22
In keeping with a true Dagwood style, feel free to improvise with the selection of vegetables and cheese.
