the new bistro dagwood

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

(1 RATING)

22 Pinches 1 Photo

Naylet LaRochelle

Miami, FL

Updated on Sep 15, 2012

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.

Rate

prep time 20 Min

cook time 10 Min

method ---

yield 2 serving(s)

Ingredients

1 - large plum tomato, thinly sliced
3/4 teaspoon sugar
2 pinches salt
1/2 cup raspberry preserves
3 tablespoons spicy brown mustard
1 tablespoon chopped basil
2 tablespoons olive oil
1 cup thinly sliced sweet onion
2 tablespoons butter, softened
6 slices brioche bread or white bread
1 1/4 cups arugula
2 - deli slices monterey jack cheese
4 - deli slices pastrami
1/4 cup sliced peperoncini
2 - deli slices gouda cheese
4 - deli slices smoked turkey
- coarsely ground black pepper, to taste
2 - basil leaves
2 - black olives

How To Make the new bistro dagwood

Step 1

In a medium bowl, add tomato slices. Sprinkle with sugar and salt. Let sit while preparing sandwich.

Step 2

In a medium bowl, stir together raspberry preserves, mustard, and basil until well combined.
Step 3

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.
Step 4

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.
Step 5

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.
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