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Hi, I'm Betty. Welcome to Betty’s Kitchen. We’re going to do Betty’s Dagwood Style Sandwich. That means it’s going to have a lot of ingredients and you're going to find some of the ingredients are unusual maybe to be mixed together and I think you'll find it to be a very tasty sandwich. We’re going to start by using some white bread and this is actually called Farmhouse Soft Hearty white bread. I really like this kind of bread most often used whole wheat bread but this sandwich I choose to use this hearty white bread. I've began preparing it by using some softened butter and I just spread the soften butter on the bottom side here and toast it.
That means this skillet is dry, it’s not like this are standing in butter soaking up a lot of that. I just used what I needed to butter the bottom sides and get that toasted now I turned off the stove so this wouldn’t burn. Now, I'm going to bring this over and I'm going to put down toasted side up on my cutting board. And that’s where all the assembling over sandwich. So then let’s put the skillet back we’ll need that in a minute. What I hoped to do is to build half the sandwich over here and half sandwich over here and then either cooks them separately or together depending on your preference.
So we’re going to start with a spread for each side and this side I'm going to choose to have the sandwich spread. And you're probably familiar with this, it’s kind of like mayonnaise but it has pickles and peppers and a lot of spices in it. So it’s a nice blend to put in any sandwich. So I'm just going to take a knife and right on this toasted portion and I did choose to put the toasted portion side out so you could maintain some of that flavor inside with the filling.
Something about like that and then spread it out. That looks good enough so we’re through with our sandwich spread. And then let's go to the other side. For this I had chosen cranberry sauce, jellied cranberry sauce. I have to hold it upside down because this is a rounded top and I had to open it on the other end. So it will be upside down but you can see that it’s a cranberry sauce. That’s what I'm going to use to spread on the other side. If you like to substitute great jelly here or some other flavor of jelly that would be right, all right it just needs to be something kind of sweet, I like the tartness of cranberry sauce, so I've chosen that to be the spread that goes on top of the toasted side.
It’s also nice to have a toasted side here because you can feel free to spread without punching holes in the white bread or wheat bread for that matter. By the way if you want to substitute wheat bread or raw bread any of those is fine. And anything I put on here actually you could substitute something that you might like better. Because you'll see that I'm using some sauces, some meats, some cheeses and additional ingredient. Next thing that comes on this side or it could be the other side. It doesn’t really matter is—some sliced over roasted turkey.
You don’t want to get too carried away with this because remember you're going to have to get your mouth around the sandwich and it’s going to have some layers on those sides. So just to not to have a nice taste there and by the way this is just from the Deli and just went to Deli and get it fresh this morning. And I just asked them for shaved oven roasted turkey.
And over here on this side parallel in the buildup on the other side, I've got some honey ham. Again I asked them in Deli to shave this and I'm going to take a portion and put it along here that looks like that plenty and thick enough. We don’t want it to the point where you can't chew through it, so something about like that. Next I'm going to use some cheeses on the left side, left for me. I've chosen a swish slices. And this are natural swish cheese slices they are in the day compartment—department on the civil market. And it doesn’t have to be any cheap or brand that just place that sauce and cheese around on the top of there.
I like a sharpness and I could have got the same brand here with some sharp goat cheese, I just happened to have some which is fresh and I’ll take one slice of some sharp cheddar we put it on this side. Now, the middle of the sandwich is going to have some bacon if you watched my video where I prepared bacon it was called Betty’s backed bacon and scrambled egg breakfast. This went on to the freezer they're still frozen and what I need them for like a sandwich like this all I have to do is just get them individually up, the degree of dryness that I want and for those I put them in the microwave for 30 seconds and I crisp up and they're much better than what you would find on a restaurant sandwich in general when you have bacon they're nice and thin and crispy.
So I'm just going to lay them on both sides here and we have completed all of the ingredients. So if we can assemble this sandwich by hand and the next thing to do is butter the top and butter the bottom. And you could see if you soften the butter to room temperature that’s not going to be hard to do. The reason for doing this is that it’s going back in the skillet and we want it to be nice and toasty. And we want that heat to move all the way through the center and melt that cheese. So I'm going to transfer to skillet which maybe a little tricky here and get it freeze out of the way.
And flip this over, okay, I'm actually setting the skillet down but then I want to flip it over so that the butter side goes down and you may have a little catastrophe here but you can always just straighten up that’s fine. And then I’ll continue buttering the top side because eventually we will be toasting the bottom and turning in order to toast the top side. I don’t like to put too much butter on here because we’re not trying to create the fattest sandwich in the world. A lot of the stuff on here can be substituted for lower fat things.
I thought I would just tried to give you the idea of what's it’s like and if you were to go to a restaurant then generally they're not going to scamp on the amount of butter or whether they have light dressing or not. So this is probably as low as you can get if you were to compare it to the restaurant item. So let's go back in the stove and let me walk on this for a minute I'm going to turn this on actually it’s going to form no heat at all, so I work on it for a minute I’ll come back and show you the finished result.
Go back at the stove and I believe this sandwich is done. Look it, looks like it’s brown on the bottom and definitely brown on the top. It’s nice and cozy it’s not burned, I'm going to remove it with this utensil to a platter that has some paper toweling, I'm going to come over here, have it absorb some of the extra butter that might be there. And then I'm going to cut it—kind of I want it diagonal not a perfect corner to corner kind of like this I think that is a nice look. And let me see what the sandwich looks like, it’s a nice sandwich flow of flavor. So let me put it on my serving plate that I have prepared already and we have our first half it goes here. And then I'm going to show you second half that’s beautiful it goes here and we have a couple of bread and butter pickles, and a few baked chips. And a glass of ice tea, all ready for lunch.