Crazy! Yes, I can see you all saying that. What does a dagwood have to do with beauty?
Well, let me tell you that making a dagwood is like creating a beautiful culinary masterpiece!

Those of you who still know what a roadhouse or a diner is will all too well know what a dagwood is. For those who don’t know, it is THE ultimate sandwich. It is a high-stacked, multi-layered sandwich that is built with various meats, cheese, and a variety of condiments. Of course, if you are a veggie-lover, you won’t forget to add them.

Dagwood Bumstead was the playboy son of a millionaire in the American newspaper comic strip, Blondie.

Britannica.com will tell you that;

Blondie (begun 1930), has achieved unparalleled international renown, syndicated by the turn of the 21st century to 2,300 newspapers and read by some 250 million people in 55 countries and in more than 33 languages. Twenty-four Blondie films were made between 1930 and 1950.
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Soon, restaurants, roadhouses, and fast food outlets started adding dagwoods to their menus.

As kids, it was a highlight for us when Dad would take us to the roadhouse for a dagwood on a Friday night before we went to the drive-in. When I grew older and it was the male friends that took us, my female friends were too scared that they would have sauces all over their faces and would politely say… No, thank you.
I, on the other hand, was too glad if someone else was willing to pay for my dagwood.

This past weekend, I decided it was spoil time!
I love the two men in my life, and I could think of no better way to tell them how much I love them than with a beautiful dagwood.

Here is how I spoiled them.

I started with a sturdy foundation of two thick slices of our favorite bread. Toasting them lightly not only gives them some crunch but also helps to keep the dagwood together.

While the bread was in the toaster, I had a frying pan on the stove to cook the meat. Now, a true South African dagwood consists of a hamburger patty.
I still had two Wagyu burger patties in the freezer.

I first fried some bacon, then added some parsley butter to the same pan, and then the burger patties. When they were almost cooked, I added some chopped onions and fried them with the meat.

I grated some cheese for the top. Sometimes I wonder if I am pregnant, as lately I crave Gouda cheese.

I spread a generous layer of Steers barbeque sauce (the men’s favorite) on both slices of bread. This will serve as the base and help bind the layers together.

Now, the fun part begins: layering!

I first started with a layer of protein, the hamburger patties. To that, I added more barbecue sauce.
I then generously pile on fried onions. This is as much vegetable as they like on their dagwoods and burgers.

Next, it was time for the bacon, which I had cut into smaller strips to make eating easier. On top of the bacon, I added some Wimpy mustard, another favorite of the two men.

Another must-have for a South African dagwood is a soft-fried egg for an indulgent touch. This was the last thing I cooked to ensure the eggs stayed soft and runny.

Once I have added the egg, I will round the dagwoods off with a big handful of cheese. Yes, it was the Gouda that I have been so hooked on lately.

I finished it off with the top slice of bread, pressing down gently to hold everything in place.
Finally, I sliced it diagonally for that classic presentation.

All that was left was for the men to tell me... “We were inspired by these beauties" and to see who finished them first.

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