Smokerschmitt Club Recipe

Name: European Street Cafes Smokerschmitt Club Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 6 slices sliced sandwich bread (thick-cut) or brioche; 2 tbs unsalted butter, softened; 6 tbs mayonnaise; 9 oz sliced roasted turkey (deli style), warmed; 6 oz smoked pastrami, thinly sliced; 6 slices sharp cheddar cheese, sliced; 3 leaves lettuce leaves (butter or romaine), rinsed and dried; 1 large tomato, ripe; 1 tsp black pepper; 0.5 tsp salt; 3 ea toothpicks or sandwich picks

Inspired by European Street Cafe

Time25m

Serves3

A triple-decker with turkey, smoked pastrami, melted cheddar, mayonnaise, lettuce and tomatoes. Served hot.

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Ingredients

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Bread & Spread

6 slices sliced sandwich bread (thick-cut) or brioche

2 tbs unsalted butter, softened

6 tbs Mayonnaise

Meats & Cheese

9 oz sliced roasted turkey (deli style), warmed

6 oz smoked pastrami, thinly sliced

6 slices sharp cheddar cheese, sliced

Produce

3 leaves lettuce leaves (butter or romaine), rinsed and dried

1 large tomato, ripe

1 tsp black pepper

1/2 tsp Celtic sea salt

Assembly & Serving

3 ea toothpicks or sandwich picks

Method

Prep

Prepare produce

Slice the tomato into 1/4-inch thick slices (about 4–6 slices). Season tomato slices lightly with the salt and half the black pepper. Rinse and pat dry the lettuce leaves; keep whole.

Lightly spread mayonnaise on one side of each of the 6 bread slices (approximately 1 tbs mayonnaise per slice). Reserve remaining mayonnaise for extra serving if desired.

Meat & Cheese Layering

Warm the turkey and pastrami briefly: place turkey and pastrami on a microwave-safe plate and heat for 20–30 seconds until just warm, or heat in a skillet over medium for 1–2 minutes per side. Pat any excess moisture with a paper towel.

On three of the mayonnaise-spread bread slices (these will be the bottom of each tier), arrange 3 oz warmed turkey evenly over each slice (approximately 3 oz per bottom slice). Top the turkey with one slice of cheddar each.

Place the three remaining mayonnaise-spread slices on top of those (these become the middle tier). On the middle tier bread, divide the pastrami evenly (about 2 oz per sandwich middle) and top with another slice of cheddar on each middle layer.

Assembling the Triple-Decker

Stack the sandwich: starting with the first bottom piece (turkey + cheddar) place one of the middle pieces (pastrami + cheddar) on top, then top with the final bread slice (mayonnaise side down) to form a triple-decker. Repeat to assemble three sandwiches or one large triple-decker cut into portions depending on servings.

Add lettuce and tomato: lift the top half of the stack and tuck 1 lettuce leaf and 2–3 tomato slices between the middle and top tier so the produce is near the top tier. Sprinkle remaining black pepper over the tomato slices.

Butter the exterior: spread a thin layer (~1/2 tbs) of softened butter on the outside faces of the top and bottom bread slices to promote browning when heated.

Grilling & Finishing

Heat a skillet or griddle over medium heat. Place the assembled triple-decker in the pan and press gently with a spatula or use a heavy pan to apply light weight. Cook 2–3 minutes per side, or until the exterior is golden brown and cheddar is melted. If cooking a very tall triple-decker, cover the pan with a lid for 1–2 minutes to encourage even melting.

Remove from heat and let rest 1 minute. Insert sandwich picks to hold the layers. Using a sharp knife, cut each triple-decker in half diagonally (or into desired portions).

Serve hot with extra mayonnaise or pickles on the side if desired.