The New Bistro Dagwood

Name: The New Bistro Dagwood
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1 large plum tomato, thinly sliced; 3/4 tsp sugar; 2 pinch salt; 1/2 c raspberry preserves; 3 Tbsp spicy brown mustard; 1 Tbsp chopped basil; 2 Tbsp olive oil; 1 c thinly sliced sweet onion; 2 Tbsp butter, softened; 6 slice brioche bread or white bread; 1 1/4 c arugula; 2 deli slices monterey jack cheese; 4 deli slices pastrami; 1/4 c sliced peperoncini; 2 deli slices gouda cheese; 4 deli slices smoked turkey; coarsely ground black pepper, to taste; 2 basil leaves; 2 black olives

By Naylet LaRochelle
@MiaMia05

I created this sandwich one day when I was looking to make an impressive sandwich for a lunch time event at my home. I started with the classic Dagwood, then “kicked it up a notch!” I sliced each sandwich in half and arranged them on a large serving platter. I love how every layer adds a different texture and taste. The sweet-tangy raspberry-basil-mustard is what brings it all together. If you’d like, you can garnish with fresh, whole raspberries.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

10 Min

Ingredients

1

large plum tomato, thinly sliced
3/4 tsp

sugar
2 pinch

salt
1/2 c

raspberry preserves
3 Tbsp

spicy brown mustard
1 Tbsp

chopped basil
2 Tbsp

olive oil
1 c

thinly sliced sweet onion
2 Tbsp

butter, softened
6 slice

brioche bread or white bread
1 1/4 c

arugula
2

deli slices monterey jack cheese
4

deli slices pastrami
1/4 c

sliced peperoncini
2

deli slices gouda cheese
4

deli slices smoked turkey
·

coarsely ground black pepper, to taste
2

basil leaves
2

black olives
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How to Make The New Bistro Dagwood

Step-by-Step

In a medium bowl, add tomato slices. Sprinkle with sugar and salt. Let sit while preparing sandwich.
In a medium bowl, stir together raspberry preserves, mustard, and basil until well combined.
In a large, nonstick skillet, over medium high heat, heat olive oil. Add onions. Cook, stirring occasionally, 5-6 minutes or until soft and tender. Remove from heat; transfer onions to a plate.
Wipe skillet clean. Spread butter over both sides of bread slices. Place on skillet, over medium heat; toast lightly on both sides, about 3 minutes.
To assemble: Spread raspberry-mustard on one side of 2 bread slices. Top each with arugula, one slice of Monterey Jack cheese, layer 2 slices of pastrami, tomato slices, and peperoncini. Spread raspberry-mustard on one side of 2 bread slices; place raspberry-mustard side up on each sandwich. Top each with 2 slices Gouda cheese, layer 2 slices smoked turkey, arugula, and sautéed onions. Sprinkle each sandwich with black pepper to taste. Close with remaining bread slices. Use a toothpick to secure a basil leaf and a black olive on top of each sandwich.