Aug 14

Bob’s Dagwood Steak Sandwich

in Sandwiches

Bob's Dagwood Steak Sandwich

When my dad was a little boy, he used to fantasize about what life would be like when he was a grownup.  He says that he used to dream about the fact that he would be able to put whatever he wanted in his refrigerator (little did he realize that his future wife might have something to say about that).  His dream refrigerator was filled with every sandwich topping imaginable, because his favorite thing to eat was a sandwich stuffed to the gills with toppings, a Dagwood sandwich.  So when I whipped up a sandwich recently for Mezzetta’s annual “Make That Sandwich” contest, I couldn’t help but think of my dad, because if there ever was a sandwich made for my dad, it’s this one.

Assembling Bob's Dagwood Steak Sandwich

It’s filled to bursting with ingredients, but not just any ingredients!  My dad has an affinity for flavors from around the world (see, I come by it honestly!),  and so I drew my inspiration from the Chivito, a Uruguayan sandwich made with filet mignon, mozzarella, tomatoes, mayonnaise, olives, and commonly also bacon, fried or hard-boiled eggs and ham.   My version features some of the ingredients of the traditional Uruguayan sandwich, but also some from the Mediterranean.  The finished sandwich is a riot of flavors which all come together to create a sandwich which is not only bright and colorful, but gosh darn delicious.  Dad, this one’s for you!  (By the way Dad, did you know that August is National Sandwich Month?  It’s your month!)  What goes on your favorite sandwich?

Bob's Dagwood Steak Sandwich 2

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Bob’s Dagwood Steak Sandwich

Makes 4 sandwiches

12 ounces boneless thin-cut beef sirloin tip steak, cut into 4 steaks
Salt and pepper
3 ounces sliced pancetta
1 medium red onion, sliced in thin rings
1/4 cup Mezzetta Peperoncini & Feta Sandwich Spread
4 small kaiser rolls
lettuce leaves
4 tomato slices
4 pieces Mezzetta Roasted Red Bell Peppers
2 hard-boiled eggs, sliced
1/4 cup Mezzetta Chimichurri Sandwich Spread

1. Lightly pound the steaks to a 1/4-inch thickeness. Season the pieces of steak with salt and pepper and set them aside.

2. Slice the rolls in half and spread chimichurri on both halves and set them aside.

3. Cook the pancetta in a wide saute pan over medium-high heat until crisp. Set the pancetta aside. Add the red onion. Cook, stirring occasionally, until the onions are slightly charred and softened, about 5 minutes. Sprinkle with salt and set them aside.

3. Sear the steaks in the same saute pan on one side until nicely colored, about 2 minutes. Flip the steaks over and cook for about 1 minute more for rare, 2 minutes for medium rare. Remove the steaks from the heat.

4. Assemble the sandwiches: Place a lettuce leaf on the bottom half of each of the rolls, then top with a steak, 1/4 of the cooked pancetta, 1 tablespoon of the Mezzetta Peperoncini & Feta Sandwich Spread, and some of the cooked red onions. Then add a tomato slice, roasted red bell pepper, and egg. Replace the top of the roll and press down lightly Cut the sandwiches in half if desired. Serve immediately.


*Disclosure: Mezzetta sent me an assortment of ingredients to use in creating my sandwich, but did not pay me to write this post.  I’ve been eating and cooking with Mezzetta products since I was a little girl.  All opinions are my own.

{ 7 comments… read them below or add one }

rachel August 14, 2013 at 4:40 pm

That’s a sandwich that I can get behind! YUM.
I loved reading Dagwood with my dad when I was a child. LOVE LOVE LOVE this :-)


Jayne August 14, 2013 at 7:44 pm

I am just as big a sandwich lover, I think. If I could have wither noodles or sandwiches (especially ones like this!) for every meal, I am a happy girl. I love how sandwiches can be as simple as PB&J or as luxurious as your filet mignon one. I can almost see Squirrel’s big big smile while eating this. haha! Has her mood improved?


Olga @ MangoTomato August 14, 2013 at 7:48 pm

This looks sooooooooo good! At first I thought there were hearts of palm, but those are hard boiled eggs.

Great looking sandwich!


Fuji Nana August 15, 2013 at 11:29 am

Wow, this looks good. You’re right–this is Dad’s trademark. I’m thinking we need a Bob’s Dagwood Sandwich. Now you need to whip up some Blondie’s Triple Chocolate Dessert for me!


Fuji Papa August 16, 2013 at 8:38 pm

That does look like a mighty fine sandwich. The sliced pancetta is a nice unusual touch, and I’d never heard of peperoncini and feta spread, sounds like a winner, some nice saltiness and bite. I regularly use roasted red bell peppers, wonderful on a sandwich or in a wrap. The cooked onions are ALWAYS a welcome addition to a sandwich. Thanks for the honor of a sandwich named after me. You can’t get much closer to my heart than that!


Kenny August 19, 2013 at 9:50 am

That is my kinda sandwich!!!


Faylinn June 24, 2016 at 8:17 am

I love to eat sandwiches, but probably not as much as your dad. However, I am sure that he would love your version of the Chivito. I’ve been to Uruguay and have eaten the real thing, though, but I have never eaten it on a kaiser roll before and so I am excited to try it out some day.


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