Best 4 The New Bistro Dagwood Recipes

**Indulge in a Culinary Journey at The New Bistro Dagwood: A Symphony of Flavors Awaits**

Welcome to The New Bistro Dagwood, a culinary haven where taste buds awaken and memories are made. Prepare to embark on a gastronomic adventure as we unveil the delectable dishes that await you within this extraordinary establishment. From the tantalizing starters to the symphony of flavors in the main courses, and the sweet temptations of dessert, each recipe promises an unforgettable experience.

Begin your culinary journey with the tantalizing **Parmesan Truffle Fries**, where crispy potato wedges are adorned with grated Parmesan cheese, aromatic truffle oil, and a touch of sea salt. The **Crispy Calamari** tempts with its golden-fried squid rings and tentacles, served with a tangy lemon-herb aioli for a refreshing contrast. For a taste of the sea, dive into the **Lobster Bisque**, a rich and creamy soup brimming with succulent lobster meat and a hint of brandy.

Moving on to the main courses, brace yourself for a symphony of flavors. The **Filet Mignon with Béarnaise Sauce** showcases a tender and juicy filet mignon, expertly grilled and complemented by a classic béarnaise sauce, a harmonious blend of butter, shallots, tarragon, and white wine. For a hearty and comforting meal, savor the **Braised Short Ribs** that fall off the bone, braised in a flavorful red wine sauce infused with herbs and spices. Seafood enthusiasts will delight in the **Pan-Seared Scallops**, perfectly seared and served atop a bed of risotto, finished with a delicate white wine sauce.

End your meal on a sweet note with the irresistible **Chocolate Lava Cake**, a molten chocolate center encased in a warm, fluffy cake, accompanied by a scoop of vanilla ice cream. The **Classic Crème Brûlée** offers a delightful contrast between the crisp caramelized sugar topping and the smooth, creamy custard beneath. For a refreshing finish, indulge in the **Seasonal Fruit Sorbet**, a vibrant and light dessert that showcases the natural sweetness of fresh fruits.

At The New Bistro Dagwood, each dish is a testament to the culinary artistry and passion that goes into every creation. Prepare to be captivated by the symphony of flavors, the impeccable presentation, and the attentive service that make this establishment a true gem in the dining scene.

Let's cook with our recipes!

GRILLED VEGETABLE DAGWOOD SANDWICH

Grilled Vegetable Dagwood Sandwich image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons plus 2 teaspoons balsamic vinegar
3/4 teaspoon kosher salt plus more
2 cloves garlic, minced
1-1/2 teaspoons finely chopped rosemary leaves
Freshly ground black pepper
1 cup extra-virgin olive oil
1 yellow bell pepper, seeded and quartered
1 red bell pepper, seeded and quartered
1 pound zucchini, cut into long 1/4-inch thick slices
1 pound eggplant, cut into long 1/4-inch thick
3 medium portobello mushrooms, stemmed, dark gills removed, sliced 1/4-inch thick
1 medium red onion, cut into 1/4-inch thick slices
1 large vine-ripened tomato, cut into 1/4 inch slices
1 cup arugula or basil leaves, washed and dried
1/2 pound fresh or smoked mozzarella, cut into 1/8 inch thick slices, or 4 ounces fresh goat cheese cut into 8 pieces
One 9-inch square piece of focaccia bread, about 1 to 1 1/4 pounds

Steps:

In a small bowl, whisk together the vinegar, 3/4 teaspoon salt, garlic, rosemary, and pepper. Gradually whisk in 1/2 cup of the oil to make a dressing. Set aside.
Preheat a stove top grill pan or out-door grill to medium heat. Brush the peppers, zucchini, eggplant, mushrooms, and onion with the remaining oil. Grill the peppers until lightly browned and tender, about 5 minutes per side. Transfer the peppers to a pan or large platter. Grill the zucchini, until softened and lightly browned and tender, about 3 minutes per side; transfer to the pan with the peppers. Grill the mushrooms, until soft but not flabby, about 2 minutes per side; set aside with the other vegetables. Grill the onions until soft, about 5 minutes per side; set aside with the other vegetables. Drizzle a tablespoon of the dressing over the vegetables and season with salt and pepper to taste.
To make the Dagwood sandwich: Split the bread in half to make two evenly thick square pieces. Brush the dressing on the cut sides. Make a layer of each of the grilled vegetables that evenly covers one piece of the bread, overlapping the pieces slightly, if necessary. Top with a layer of the tomatoes, season with salt and pepper. Lay the arugula on top and drizzle them with about a tablespoon of the dressing. Finish the sandwich off with the cheese and lay the other piece of bread on top. Wrap the sandwich tightly in plastic wrap. Place the wrapped sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for about 1 hour. When ready to serve cut into 4 to 6 pieces equal pieces.

DAGWOOD SANDWICH

Dagwood Sandwich image

Provided by Food Network

Time 15m

Number Of Ingredients 12

Ingredients

4 french rolls
1/4 pound prosciutto ham, sliced thin
1/4 pound mortadella, sliced thin
1/4 pound salami, sliced thin
2 balls fresh mozzarella, sliced
1/2 pound provolone, sliced
1 log fresh goat cheese, sliced
Oil and vinegar
Dried oregano
Salt and pepper
4 whole plum tomatoes, sliced
2 yellow onions, thinly sliced

Steps:

Slice open French buns and assemble the sandwich of your dreams. Use the ingredients in any combination you wish. There are no rules when making this dagwood sandwich.

EMERIL'S DAGWOOD SANDWICH

Emeril's Dagwood Sandwich image

Make and share this Emeril's Dagwood Sandwich recipe from Food.com.

Provided by avalontwilightdesig

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 20

Ingredients

1/3 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon minced garlic
10 slices white bread (thick slices)
1/4 lb sliced pepperoni
1/4 lb thinly sliced swiss cheese
1/2 lb thinly sliced turkey breast
1/4 lb thinly sliced provolone cheese
1/2 lb thinly sliced roast beef
1/4 lb thinly sliced mild cheddar cheese
1/2 lb thinly sliced pastrami
1/4 lb thinly sliced monterey jack pepper cheese or 1/4 lb monterey jack cheese, if pepper jack is too spicy
1/2 lb sliced salami
5 pieces thick-cut bacon, cooked crisp and halved
1 medium tomatoes, cut into thin slices (about 5)
10 leaves green leaf lettuce, washed, patted dry, and stem end removed
3 cherry tomatoes
3 slices pickles (small slices)
3 long metal skewers
potato chips, accompaniment

Steps:

Combine mayonnaise and mustard in a small bowl. Season with chopped garlic and Essence.
Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the mayonnaise mixture evenly on each slice.
Layer the meat and cheeses evenly among the bread slices in this order: pepperoni, Swiss, turkey, provolone, roast beef, cheddar, pastrami, pepper jack, and salami. (Fold the meats so that the sandwiches will stack evenly on top of each other.) Top each of the sandwiches with tomato slices and the remaining bread slices.
Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich.
Place 1 cherry tomato and 1 pickle slice through each skewer.
Carefully build the Dagwood Sandwich by stacking all 5 sandwiches on top of each other. Separate the sandwiches by placing 2 lettuce leaves in between.
To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center. To serve, pull off the desired amount of bread, meat and cheese, and serve with potato chips on the side.

Nutrition Facts : Calories 5201.7, Fat 335.8, SaturatedFat 153.5, Cholesterol 1206.2, Sodium 11975.9, Carbohydrate 177.7, Fiber 12.5, Sugar 29.7, Protein 359.7

VEGETARIAN DAGWOOD

Vegetarian Dagwood image

This sandwich takes advantage of late-summer's bounty, with a pile of vegetables set between two layers of focaccia. It takes about half an hour to prepare. You'll glaze some sliced onions with garlic, lemon and olive oil, chop and sauté the vegetables you happen to have on hand, and then layer it all with slices of your best tomatoes, some cheese and chopped olives. A smear of mayonnaise helps stick the whole thing together.

Provided by Kay Rentschler

Categories lunch, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup olive oil (not extra virgin)
4 very thin slices lemon
2 garlic cloves, peeled
1 medium white or yellow onion in 1/2-inch rings
1 teaspoon sugar
Salt
Freshly ground black pepper
1 tablespoon balsamic or red wine vinegar
1 large red pepper, seeds and pith removed, in 1/2-inch rings
2 Italian eggplants in 1/2-inch slices
1/4 cup mayonnaise
10 green olives, pitted and chopped
1/2 teaspoon minced fresh thyme
4 4-inch squares focaccia or similar flatbread, sliced in two horizontally
1 large ripe tomato, sliced
4 ounces semisoft cheese like Bel Paese, provolone, mozzarella, Muenster or young Gouda, thinly sliced
8 large basil leaves
4 leaves romaine

Steps:

Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-low heat. Add lemon, garlic and onion but keep separate. Turn lemon and garlic frequently to soften; leave onion rings unturned. After about 3 minutes, transfer lemon and garlic to paper towels and set aside. Increase heat to medium-high, turn onions and cook until soft and golden. Sprinkle with sugar, salt and pepper. Add vinegar and glaze onions. Transfer to a plate.
Place peppers in same skillet in a single layer and coat with any remaining vinegar in skillet. Turn peppers, sprinkle with salt and pepper and cook until just beginning to soften. Transfer peppers to a separate plate.
Wipe skillet with paper towel and return to high heat. Brush eggplant slices on both sides with remaining olive oil. Add to hot skillet in a single layer and cook, turning occasionally, until deep brown on both sides, 7 to 10 minutes. Sprinkle with salt and pepper, and transfer to paper towels.
While eggplant browns, chop reserved garlic and lemon, and stir it into mayonnaise along with olives and thyme. Season to taste with salt and pepper.
To build sandwiches: Spread focaccia slices with mayonnaise. Layer onions, peppers, eggplant, tomato, cheese, basil and romaine in an order that pleases you. Cut and serve immediately.

Nutrition Facts : @context http, Calories 759, UnsaturatedFat 32 grams, Carbohydrate 75 grams, Fat 44 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 1491 milligrams, Sugar 19 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and ensure that you don't forget anything.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This is especially important for dishes like salads, where the freshness of the ingredients really shines through.
Season to Taste: Don't be afraid to season your dishes to taste. This means adding salt, pepper, and other spices until the dish reaches the desired flavor. Always start with a small amount and add more as needed.
Don't Overcook Your Food: Overcooking can ruin the texture and flavor of your food. Be careful to cook your food just until it is done, then remove it from the heat.
Garnish Your Dishes: A simple garnish can add a touch of elegance and sophistication to your dishes. Try using fresh herbs, citrus zest, or a drizzle of olive oil.

Conclusion:

The New Bistro Dagwood is a great place to enjoy a delicious and sophisticated meal. The menu features a variety of dishes that are sure to please everyone, from classic French bistro fare to modern American cuisine. The atmosphere is relaxed and inviting, and the service is impeccable. Whether you're looking for a romantic dinner or a night out with friends, The New Bistro Dagwood is the perfect place to go. Be sure to try one of their signature dishes, such as the steak frites or the roasted chicken. You won't be disappointed!