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    Friday, September 25, 2015

    Brick-Pressed Grilled Dagwood Recipe

     Brick-Pressed Grilled Dagwood Recipe
       1/8 teaspoon ground black pepper
        6 slices sourdough bread
        4 slices jalapeno jack cheese
        6 slices salami
        1/2 red onion, sliced in rings
        6 strips Tyson® Center Cut Bacon, raw, diced
        1 tomato, vine-ripened
        8 ounces cream cheese, room temperature
        10 Boneless Skinless Chicken Tenderloins (2.5 lb. bag)
        2 tablespoons olive oil
        1/2 teaspoon sea salt

    Brick-Pressed Grilled Dagwood Recipe
    Cooking Instructions

        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.
        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.
        Place onion on the preheated grill and cook until golden brown in color. Set aside.
        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.
        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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    Item Reviewed: Brick-Pressed Grilled Dagwood Recipe Rating: 5 Reviewed By: Mrs. Chef
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