CHANTEL DARTNALL’S ULTIMATE DAGWOOD
The multi-award-winning executive chef at Restaurant Mosaic at The Orient in Pretoria may be known for her elaborate, delicate plating, but she’s all for getting stuck into the mother of all dagwoods when she’s at home. “The ultimate dagwood takes me back to lazy evenings when I just want a comforting, all-in-one meal. It’s a real treat if I just want to indulge and enjoy a little bit of everything.”
Makes 4 large sandwiches EASY
GREAT VALUE Preparation: 30 minutes Cooking: 25 minutes
white bread 12 slices, toasted salted butter, for spreading wholegrain mustard, to taste mayonnaise 4t hot chutney 4t free-range eggs 4, soft fried (seasoned with Maldon salt and freshly ground black pepper)
Woolworths Grabouw boerewors
4 pieces, cooked (approximately 6 cm long, split in half) streaky bacon 16 slices, cooked until crispy country ham 8 slices, shaved
Cheddar cheese 2 slices tomatoes 2, thinly sliced (seasoned with Maldon salt, freshly ground black pepper and white balsamic glaze) avocado 16 thin slices (seasoned with Maldon salt, freshly ground black pepper, white balsamic glaze and lemon olive oil) basil leaves 8 lettuce leaves 8 peeled cucumber 16 thin slices (seasoned with Maldon salt and white balsamic glaze)
1 Arrange 3 slices of well-buttered toast on a clean work surface. 2 Spread a thin layer of mustard on the first slice, then spread mayonnaise on the next slice, and chutney on the last. 3 For me there is one golden rule: the boerewors must be on the chutney, but other than that you can arrange the remaining ingredients evenly on the toast spread with the mayo. The third slice of toast spread with the mustard is for the top of the dagwood and should be kept aside. 4 Once most of your ingredients have been arranged on the two slices of toast, carefully place the one layered stack on top of the other. Top with the remaining ingredients and the third slice of toast with the mustard side down. Skewer to keep the sandwich together. WINE: Woolworths Ken Forrester Grenache 2017