Brick-Pressed Grilled Dagwood

A savory blend of spicy cheese, salami, and crispy bacon, pressed on a grill with a foil-lined brick. This three-tiered sandwich is made for the great outdoors.
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  • Calories 1460
  • Total Fat 72 g
  • Cholesterol 255 mg
  • Sodium 3670 mg
  • Total Carbohydrate 116 g
  • Protein 86 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Cooking Instructions

  1. Make cream cheese mixture by cooking bacon in a skillet for 10-12 minutes. Stir in tomatoes and heat for an additional 2-3 minutes or until tomatoes become soft, season with pepper (to taste). Stir in cream cheese until smooth, refrigerate.
  2. Preheat an outdoor grill to a low heat setting. Toss Tyson® tenderloins in oil, salt and pepper. Place tenderloins onto the heated grill. Turn tenderloins using tongs; cover and grill for 20-25 minutes or until internal temperature reaches 165oF.
  3. Place onion on the preheated grill and cook until golden brown in color. Set aside.
  4. Create the three-tiered sandwich by spreading 1 slice of bread with cream cheese mixture, followed by half of the chicken and cheese. Spread cream cheese mixture on both sides of the center piece of bread, followed by half of the salami and grilled onions. Spread final piece of bread with cream cheese mixture and top your sandwich. Repeat.
  5. Place the sandwich onto the grill and press with a foil-lined brick. Toast for 3-5 minutes on each side.
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