Vegetarian Dagwood Recipe

Name: Vegetarian Dagwood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil (not extra virgin); 4 very thin slices lemon; 2 garlic cloves, peeled; 1 medium white or yellow onion in 1/2-inch rings; 1 teaspoon sugar; Salt; Freshly ground black pepper; 1 tablespoon balsamic or red wine vinegar; 1 large red pepper, seeds and pith removed, in 1/2-inch rings; 2 Italian eggplants in 1/2-inch slices; 1/4 cup mayonnaise; 10 green olives, pitted and chopped; 1/2 teaspoon minced fresh thyme; 4 4-inch squares focaccia or similar flatbread, sliced in two horizontally; 1 large ripe tomato, sliced; 4 ounces semisoft cheese like Bel Paese, provolone, mozzarella, Muenster or young Gouda, thinly sliced; 8 large basil leaves; 4 leaves romaine

Servings: persons

1/4 cup olive oil (not extra virgin)
4 very thin slices lemon
2 garlic cloves, peeled
1 medium white or yellow onion in 1/2-inch rings
1 teaspoon sugar
Salt
Freshly ground black pepper
1 tablespoon balsamic or red wine vinegar
1 large red pepper, seeds and pith removed, in 1/2-inch rings
2 Italian eggplants in 1/2-inch slices
1/4 cup mayonnaise
10 green olives, pitted and chopped
1/2 teaspoon minced fresh thyme
4 4-inch squares focaccia or similar flatbread, sliced in two horizontally
1 large ripe tomato, sliced
4 ounces semisoft cheese like Bel Paese, provolone, mozzarella, Muenster or young Gouda, thinly sliced
8 large basil leaves
4 leaves romaine

1
Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-low heat.
2
Add lemon, garlic and onion but keep separate.
3
Turn lemon and garlic frequently to soften; leave onion rings unturned.
4
After about 3 minutes, transfer lemon and garlic to paper towels and set aside.
5
Increase heat to medium-high, turn onions and cook until soft and golden.
6
Sprinkle with sugar, salt and pepper.
7
Add vinegar and glaze onions.
8
Transfer to a plate.
9
Place peppers in same skillet in a single layer and coat with any remaining vinegar in skillet.
10
Turn peppers, sprinkle with salt and pepper and cook until just beginning to soften.
11
Transfer peppers to a separate plate.
12
Wipe skillet with paper towel and return to high heat.
13
Brush eggplant slices on both sides with remaining olive oil.
14
Add to hot skillet in a single layer and cook, turning occasionally, until deep brown on both sides, 7 to 10 minutes.
15
Sprinkle with salt and pepper, and transfer to paper towels.
16
While eggplant browns, chop reserved garlic and lemon, and stir it into mayonnaise along with olives and thyme.
17
Season to taste with salt and pepper.
18
To build sandwiches: Spread focaccia slices with mayonnaise.
19
Layer onions, peppers, eggplant, tomato, cheese, basil and romaine in an order that pleases you.
20
Cut and serve immediately.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup olive oil (not extra virgin), 4 very thin slices lemon, 2 garlic cloves, peeled, 1 medium white or yellow onion in 1/2-inch rings, and more.

Yes, Vegetarian Dagwood falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Dagwood

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions