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the new bistro dagwood

(1)
MiaMia05 avatar
Recipe by
Naylet LaRochelle
@MiaMia05
Miami, FL

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.

(1)
yield 2 serving(s)
prep time 20 Min
cook time 10 Min

Ingredients For the new bistro dagwood

  • 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

How To Make the new bistro dagwood

  • 1
    In a medium bowl, add tomato slices. Sprinkle with sugar and salt. Let sit while preparing sandwich.
  • 2
    In a medium bowl, stir together raspberry preserves, mustard, and basil until well combined.
  • 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.
  • 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.
  • 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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