THE NEW BISTRO DAGWOOD

The New Bistro Dagwood image

Provided by Naylet LaRochelle

Time 30m

Number Of Ingredients 19

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

Steps:

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.