Father's Day Dagwood Sandwich

Start to finish: 20 minutes

Servings: 1

1/4 cup cider vinegar

2 tablespoons sugar

Hefty pinch kosher salt

1/4-inch thick slice red onion, separated into rings

2 slices soft deli-style rye bread

1 slice soft dark pumpernickel bread

Light mayonnaise

Deli mustard

Thousand Island or Russian dressing

2 slices deli-sliced turkey

2 slices deli-sliced ham

2 slices provolone cheese

2 tablespoons sliced roasted red pepper, patted dry

2 large leaves romaine lettuce

2 slices pastrami

2 slices Swiss cheese

3 slices crisp-cooked bacon

2 slices tomato

2 tablespoons sliced banana peppers

2 large green olives

In a medium microwave-safe bowl, combine the vinegar, sugar and salt. Microwave on high until simmering, 30 to 45 seconds, then stir to dissolve the sugar. Add the onion rings, stir, cover and set aside for 10 minutes.

Meanwhile, arrange the 2 slices of rye and 1 slice of pumpernickel on the counter. Spread 1 slice rye with light mayonnaise, spread the second slice of rye with deli mustard, then spread the slice of pumpernickel with Thousand Island or Russian dressing.

Start assembling the sandwich with a slice of rye on the bottom. Top with the turkey, ham, provolone and roasted red peppers, in that order. Top with 1 of the leaves of romaine, folding it as needed to fit the sandwich. Add the slice of pumpernickel bread, then top that with the pastrami, Swiss cheese and bacon. Top the bacon with the second leaf of romaine, again folding to fit. Top with the tomato slices and banana peppers.

Drain the onions and pat dry with paper towels. Layer the onions over the sandwich and top with the second slice of rye. Cut the whole sandwich in half, placing a large toothpick topped with an olive into each side to hold it together.

The News-Herald