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1
Whisk the mayonnaise, ketchup and relish in a small bowl.
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2
Lay out 24 slices of bread and lightly spread one side of each with the mayonnaise mixture.
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3
Top 4 slices with lettuce and grilled mushrooms.
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4
Top with another slice of bread, mayonnaise-side up, followed by cheese, grilled eggplant and a third slice of bread, mayonnaise-side down.
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5
Set aside.
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6
Top 4 more slices of bread with lettuce, cheese and marinated tomato.
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7
Top with another slice of bread, mayonnaise-side up, followed by marinated zucchini and radishes, and pickled onions.
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8
Top with the remaining 4 slices of bread, mayonnaise-side down.
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9
Stack the eggplant clubs on top of the zucchini clubs to make a Dagwood, secure with a long skewer and top with an olive.
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10
Arrange the Dagwoods on a platter; dismantle into club sandwiches to serve.
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11
Marinated Radishes:
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12
Thinly slice 1 bunch radishes.
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13
Toss with the juice of 1 lemon and season with salt and pepper.
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14
Let marinate about 20 minutes.
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15
Grilled Eggplant:
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16
Mix 1/2 cup olive oil, 3 minced garlic cloves and 1 teaspoon minced thyme.
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17
Thinly slice 1 eggplant.
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18
Brush with the garlic oil, season with salt and pepper and grill until charred, about 3 minutes per side.
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19
Pickled Onions:
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20
Bring 1 1/4 cups red wine vinegar, 6 tablespoons sugar, 1/2 teaspoon fennel seeds, 1 bay leaf, a pinch of red pepper flakes and 1/2 teaspoon salt to a boil.
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21
Add 2 sliced red onions and simmer 1 minute; let cool.
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22
Grilled Mushrooms:
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23
Mix 1/2 cup olive oil and 3 minced garlic cloves.
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24
Scrape out the gills from 8 portobello mushroom caps, brush with the garlic oil and season with salt and pepper.
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25
Grill about 4 minutes per side.
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26
Marinated Zucchini:
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27
Thinly slice 2 zucchini lengthwise.
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28
Lay on a platter, sprinkle with the zest and juice of 1 lemon and season with salt and pepper.
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29
Let marinate about 20 minutes.
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30
Marinated Tomatoes:
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31
Thinly slice 2 beefsteak tomatoes and sprinkle with 1 teaspoon salt and pepper to taste.
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32
Let marinate about 20 minutes.
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33
Photograph by Con Poulos