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FATHER'S DAY: Recipe for Father's Day Dagwood sandwich

You know what Dad really wants for Father's Day this year? A sandwich.No, seriously. Guys generally are not complex creatures. And they don't tend to ask for much. The occasional electronic gizmo (which they'd rather pick out for themselves anyway, thank you very much). Maybe tickets to a sports game. Perhaps somebody else to mow the lawn for once. Heck, even just a night off to play poker with his buddies.See what I mean? Guys are easy. Which is why no matter what sort of dad you have, chances are very good that he would love somebody to make him a killer sandwich.Which is to say, you can't just make him a ham and cheese on white bread. Even basic guys like a great sandwich, emphasis on the great. So we created a sandwich inspired by one of the most famous sandwich-loving dads: Dagwood Bumstead. His version was more difficult to eat — and often twice the size of his head — but we tamed it only slightly. Serve with a pickle spear and a pile of crisp potato chips or french fries.___FATHERS DAY DAGWOOD SANDWICHStart to finish: 20 minutesServings: 11/4 cup cider vinegar2 tablespoons sugarHefty pinch kosher salt1/4-inch thick slice red onion, separated into rings2 slices soft deli-style rye bread1 slice soft dark pumpernickel breadLight mayonnaiseDeli mustardThousand Island or Russian dressing2 slices deli-sliced turkey2 slices deli-sliced ham2 slices provolone cheese2 tablespoons sliced roasted red pepper, patted dry2 large leaves romaine lettuce2 slices pastrami2 slices Swiss cheese3 slices crisp-cooked bacon2 slices tomato2 tablespoons sliced banana peppers2 large green olivesIn 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.Nutrition information per serving: 980 calories; 470 calories from fat (48 per cent of total calories); 52 g fat (25 g saturated; 0 g trans fats); 185 mg cholesterol; 3,500 mg sodium; 57 g carbohydrate; 8 g fiber; 11 g sugar; 69 g protein.

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