Veggie Dagwood Sandwiches

• 1 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 24 slices bread (about 2 loaves),such as potato, sun-dried tomato, olive or rye
• 1 heart romaine lettuce, leaves separated
• Grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below)
• 12 ounces dill havarti cheese, sliced
• Spanish olives, for serving

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

mayonnaise, ketchup, sweet pickle, bread, heart romaine lettuce, mushrooms, cheese, spanish olives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/veggie-dagwood-sandwiches-recipe.html (may not work)