Roast Beef, Swiss, Horseradish Mayo, Garlic Sauce, Au Jus

French Dip

Roast Beef, Pepper Jack, Baja Sauce, Red Bell Peppers, Red Onion & Pepperoncini

Baja Cheesesteak

Roast Beef, Cheddar, BBQ Sauce + “The Works”

Fast Eddy

Roast Beef, Pastrami, Monterey Jack + “The Works”

Got Beef

Pastrami, Bacon, Cream Cheese, Avocado + “The Works”

Hang Loose

Pastrami, Swiss, Sauerkraut, Thousand Island on Toasted Marble Rye

Reuben

CJ’s Pastrami

Roast Beef, Cheddar, Tomato, Lettuce, Red Onion, Pickles, Thousand Island Dressing

Pickle Burger

Chicken Salad, Swiss, Avocado + “The Works”

Big Easy

Chicken Breast, Cheddar, BBQ Sauce + “The Works”

BBQ Melt

Chicken Breast, Pepper Jack, “Baja” Sauce, Hot Sauce + “The Works”

Kickin Chicken

Chicken Breast, Bacon, Monterey Jack, Avocado + “The Works”

The Mr. Pickle

Chicken Salad, Swiss, Cranberry Sauce, Tomato, Red Onion, Lettuce on Choice of Wrap

Chicken Cranberry Wrap

Chicken Breast, Pepper Jack, Baja Sauce, Red Bell Pepper, Red Onion, Jalapenos, Tortilla Strips, on Choice of wrap

Chicken Fajita Wrap

Chicken Breast, Pepper Jack, Hot Sauce, Ranch Dressing, Tomato, Red Onion, Lettuce on Choice of Wrap

Buffalo Ranch Wrap

Chicken Breast, Cheddar, Mango Habanero Sauce, Pickles, Tomato, Red Onion, Lettuce

Mango Habanero

Chicken Breast, Pepper Jack, Chipotle Ranch, Tomato, Red Onion, Pickles, Lettuce

Chipotle Ranch

Chicken Breast, Bacon, Swiss, Ranch, Pickles, Tomato, Red Onion, Lettuce

Chicken Bacon Ranch

Turkey, Avocado, Roasted Red Pepper Hummus, Baja Sauce, Tomato, Red Onion, Lettuce on Choice of Wrap

Summer Love Wrap

My Deli Turkey

Turkey Breast, Bacon, Monterey Jack, Avocado + “The Works”

Mrs. Pickle

Turkey Breast, Pepper Jack, Jalapenos, Baja Sauce + The Works

Spicy Bird

Turkey, Pepper Jack, “Baja” Sauce, Cranberry Sauce + “The Works”

Hot ‘T’

Tom Turkey

In a small bowl, whisk together mayonnaise, prepared horseradish, lemon juice, Dijon mustard, kosher salt, and black pepper until smooth. Taste and adjust horseradish or salt to preference. Refrigerate until ready to assemble.

Combine Greek yogurt, mayonnaise, minced garlic, olive oil, lemon juice, salt, and black pepper in a bowl. Whisk until smooth and creamy. Refrigerate to let flavors meld while preparing the rest of the sandwich.

In a medium saucepan over medium heat, add beef broth and optional red wine. Bring to a gentle simmer.

Stir in beef base (or demi-glace), soy sauce or Worcestershire sauce, smashed garlic clove, and fresh thyme. Simmer gently for 10–15 minutes to concentrate the flavors, skimming any foam.

Remove the thyme sprig and garlic. Taste and season with salt and pepper. Whisk in 1 tablespoon unsalted butter off the heat for a glossy finish. Keep the au jus warm on the lowest stove setting; keep covered.

Preheat oven to 375°F (190°C) or heat a skillet over medium-high heat if using the stove-top method.

If rolls are large, split them and lightly butter the cut sides with the 2 tablespoons of unsalted butter.

In a skillet or on a baking sheet, toast the buttered cut sides until golden and crisp (about 2–4 minutes under the broiler or 1–2 minutes in a skillet). Remove from heat.

Warm the roast beef gently: place the sliced roast beef in a skillet over medium-low heat just until warmed through (about 2–3 minutes) or briefly heat slices in the oven wrapped in foil for 4–6 minutes. This prevents overcooking while ensuring juicy meat.

On the bottom halves of each toasted roll, spread a generous layer of horseradish mayo. On the top halves, spread a thin layer of garlic sauce (optional: serve extra on the side).

Divide the warmed roast beef among the rolls, piling approximately 4 ounces (about 113 g) per sandwich. Top the beef with two slices of Swiss cheese per sandwich.

If you prefer the cheese melted, place assembled open-faced sandwiches under a broiler or in a hot oven (375°F/190°C) for 1–2 minutes until the cheese melts and bubbles. Watch closely to avoid burning.

Close the sandwiches. Slice each sandwich in half if desired. Serve immediately with a small bowl of warm au jus for dipping and optional pickles and chopped parsley on the side.

thinly sliced roast beef

Swiss cheese slices

French rolls (or hoagie rolls), split

unsalted butter

mayonnaise

prepared horseradish

fresh lemon juice

Dijon mustard

kosher salt

black pepper

plain Greek yogurt

garlic cloves, minced

olive oil

lemon juice

salt

beef broth (low-sodium preferred)

dry red wine (optional)

beef base or concentrated beef demi-glace

soy sauce or Worcestershire sauce

garlic clove, smashed

fresh thyme (or 1/2 tsp dried)

unsalted butter (for finishing)

pickles or pickled peppers

chopped parsley

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle in adobo, 1 tablespoon fresh lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning or chipotle level. Refrigerate while preparing the sandwich components so flavors meld (at least 10 minutes).

Make the sauce

Core and thinly slice the red bell pepper into strips. Peel and thinly slice 1/2 red onion. Slice 6 pepperoncini into rings (reserve some whole for garnish if desired). Chop 1/4 cup fresh cilantro and set aside.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sliced red bell pepper and sliced red onion. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until peppers are softened and onions are slightly caramelized, about 6–8 minutes. Remove vegetables to a bowl and keep warm.

If roast beef is cold from the fridge, warm it briefly in the same skillet: lower heat to medium, add a splash of water or a teaspoon of oil, add the roast beef in an even layer and toss until warmed through, about 1–2 minutes. Season lightly if needed. Keep warm with the cooked peppers and onions.

If toasting rolls (optional): Spread 1/2 tablespoon butter on each roll cut-side. Place buttered sides down on the skillet over medium heat and toast until golden, about 1–2 minutes.

To assemble each sandwich: Spread about 1.5 tablespoons Baja sauce on both the top and bottom of each roll (adjust to taste). Pile roughly 4 ounces (about 1/4 lb) of warmed roast beef on the bottom half of each roll. Top the beef with a generous portion of sautéed red peppers and onions (about 1/4 of the cooked vegetables per sandwich). Add 2 slices of pepper jack cheese over the hot beef and veggies so it softens/melts. Scatter sliced pepperoncini (about 1–2 tablespoons) over the cheese and finish with a sprinkle of chopped cilantro. Add optional pickled jalapeños if using. Close sandwich and press lightly.

If you prefer the cheese more melted, return assembled open-faced sandwiches to the skillet or under a broiler for 1–2 minutes until cheese melts, then close and serve.

Slice each sandwich in half if desired and serve immediately with extra Baja sauce on the side.

hoagie rolls (6–8 inch) or French rolls

pepper jack cheese, sliced

red bell pepper, thinly sliced

red onion, thinly sliced

pepperoncini, sliced (mild heat)

fresh cilantro, chopped

sour cream

chipotle in adobo, minced

fresh lime juice

garlic powder

ground cumin

honey

butter (for toasting rolls)

pickled jalapeño slices

Preheat a skillet or griddle over medium heat. Lightly butter the cut sides of each roll with the softened butter. Place the rolls buttered-side down in the hot skillet and toast until golden and crisp, 1–2 minutes. Remove and set aside. While warm, spread 1 tablespoon mayonnaise on the bottom half of each roll and 1/2 teaspoon Dijon mustard on the top half.

Toast and spread

Return the skillet to medium heat. Spread the roast beef evenly across the skillet in a single layer (work in two batches if necessary). Warm the roast beef for about 45–60 seconds until heated through but not drying out. If using pastrami, add it for the last 30–45 seconds to warm.

Heat roast beef and pastrami

Divide the warmed roast beef and pastrami between the two bottom roll halves (about 4 oz roast beef per sandwich and 2 oz pastrami if using). Drizzle 1 tablespoon BBQ sauce over the meat on each sandwich. Top each mound of meat with 2 oz sliced cheddar (arrange to cover the meat). Cover the skillet with a lid (or place an inverted metal bowl over the sandwiches) for 30–45 seconds to gently steam and melt the cheese.

Assemble with cheese and melt

On top of the melted cheese layer, place 4 pickle slices, 2 tomato slices, 3 red onion rings, and 2 leaves of lettuce per sandwich. Season tomato with a light pinch of salt and a grind of black pepper (about 1/8 tsp salt and 1/8 tsp pepper split between the two sandwiches). If you like heat, add 1/2 teaspoon hot sauce per sandwich or drizzle on the top half of the roll.

Spoon the remaining 1 tablespoon mayonnaise (if any remaining) or add extra BBQ sauce to the top halves if desired. Close each sandwich by placing the toasted top roll half over the toppings. Press gently, slice in half if desired, and serve immediately while warm.

Roast beef, thinly sliced

Pastrami, thinly sliced (optional)

Cheddar cheese, sliced

Kaiser rolls (or hoagie rolls), split

BBQ sauce (your favorite)

Mayonnaise

Dill pickle slices

Tomato, thinly sliced

Red onion, thinly sliced

Leaf lettuce (butter or romaine)

Unsalted butter, softened

Salt

Black pepper, freshly ground

Hot sauce (optional)

Split the hoagie rolls lengthwise, leaving a small hinge if you prefer. Lightly butter the cut sides with the softened butter. Heat a skillet over medium heat. Place rolls buttered-side down and toast until golden brown and crisp, 1 to 2 minutes. Remove from heat and set aside.

split and toast (optional)

Mix the mayo, brown mustard, and horseradish sauce in a small bowl until smooth. Season with 1/4 tsp kosher salt and 1/4 tsp coarse black pepper. Taste and adjust—add more horseradish for heat or more mustard for tang.

Arrange the roast beef and pastrami on a large plate in two slightly overlapping piles. If you prefer the meat warm (recommended), heat a skillet over medium-low. Add 1 tsp olive oil and briefly warm the pastrami 30–45 seconds per side until edges begin to caramelize. Remove and keep warm. Quickly warm roast beef in the same pan about 20–30 seconds per side — you want it warmed, not dried out.

To melt the cheese: place the warm meat back on the pan in small stacks, top each stack with Monterey Jack slices, cover the pan with a lid for 30–45 seconds until the cheese softens and just starts to melt. Alternatively, assemble and place under a broiler for 30–45 seconds, watching carefully.

Spread a generous layer of the mayo-mustard-horseradish sauce on the bottom half of each toasted roll (about half the sauce per sandwich).

On the bottom half, place 2 oz roast beef and 1.5 oz pastrami (per sandwich) in an even layer. Top the meat with the melted Monterey Jack slices while still warm so the cheese adheres.

Add lettuce leaves on top of the cheese, then layer 3 tomato slices per sandwich, followed by 3 dill pickle slices and a sprinkle of the thinly sliced red onion (about 1/2 tbsp per sandwich). Add banana peppers if using.

Lightly season the tomato with the remaining 1/4 tsp kosher salt and 1/4 tsp coarse black pepper (divide evenly between sandwiches).

Spread a little of the remaining sauce on the top half of each roll (if any remains) or a thin smear of plain mayo. Close the sandwich, press gently, and let rest 1 minute for flavors to meld.

Cut each sandwich in half on the diagonal if desired. Serve immediately with extra pickles or chips. If making ahead up to 30 minutes, keep wrapped in parchment at room temperature; avoid refrigeration which will stiffen the bread and congeal the cheese.

roast beef, thinly sliced

pastrami, thinly sliced

Monterey Jack cheese, sliced

hoagie rolls (or large sandwich rolls)

leaf lettuce (butter or romaine leaves), washed and dried

tomato, ripe, sliced 1/4-inch

red onion, very thinly sliced

dill pickle slices

banana peppers (optional), sliced

brown mustard (or deli mustard)

horseradish sauce (creamy)

butter, softened

coarse ground black pepper

water (for steaming if toasting)

Heat a large skillet over medium heat. Add the bacon in a single layer and cook, turning occasionally, until crisp and browned, about 6–10 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. When slightly cooled, cut each slice in half if desired. Reserve skillet (do not wipe) for warming pastrami.

Prepare bacon

Butter one side of each bread slice evenly with the unsalted butter. Heat a clean skillet or griddle over medium-low. Place bread butter-side down and toast until golden and crisp, 2–3 minutes per side. Alternatively, toast under a broiler briefly, watching carefully. Remove and keep warm.

Toast bread

Return the skillet used for bacon to medium heat. Add the pastrami in an even layer and warm for 1–2 minutes per side until heated through and edges begin to crisp slightly. Alternatively, steam slices between parchment in a covered skillet for 1–2 minutes. Keep warm.

Warm pastrami

In a small bowl, scoop the avocado and mash with a fork until mostly smooth but slightly chunky. Add lemon juice, 1/8 tsp kosher salt and a pinch of black pepper; mix. Spread the mashed avocado over two slices of the toasted bread (the internal facing sides).

Prepare avocado spread

Soften cream cheese if needed by stirring with a spoon until spreadable. On the other two slices of toasted bread, spread the cream cheese evenly to the edges.

Prepare cream cheese layer

In a small bowl, mix the mayonnaise and yellow mustard until combined. Adjust salt and pepper to taste. Spread this mixture lightly over the cream cheese–topped slices (cream cheese will help hold it).

Assemble condiments

Slice the tomato into 4 even slices. Thinly slice the red onion into rings. If pickle slices are thicker than desired, cut lengthwise into thinner strips. Season tomato slices lightly with the remaining 1/8 tsp kosher salt and a pinch of black pepper.

Prepare vegetables and pickles

On the avocado-topped bread slices, place 3–4 oz warmed pastrami (half of the pastrami per sandwich). Top the pastrami with 2–3 bacon halves (per sandwich). Add lettuce leaf, 2 tomato slices, a few rings of red onion, and one long slice of dill pickle. Close each sandwich with a cream cheese– and mayo/mustard–topped slice of bread, buttered/toasted side facing out.

Layer sandwich

Return assembled sandwiches to the hot skillet for 30–45 seconds per side (butter side down) to warm the exterior and help binding, pressing gently with a spatula if desired — this step crisps and melds flavors. Remove, cut each sandwich in half on a diagonal, and serve immediately.

Finish and serve

rye or sourdough bread

hot pastrami (thinly sliced)

bacon

cream cheese (full fat, softened)

ripe avocado

lettuce (iceberg or romaine, leaves)

tomato

red onion

dill pickle (sliced lengthwise)

yellow mustard

freshly ground black pepper

In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup and 3 tablespoons sweet dill pickle relish. Stir until smooth.

Add 1 teaspoon white vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix thoroughly and taste; adjust sugar, salt or vinegar to balance sweetness and acidity.

Cover and refrigerate at least 30 minutes to let flavors meld. Can be made up to 3 days ahead.

If the sauerkraut is very wet or salty, rinse briefly under cold water and squeeze out excess moisture in a fine-mesh strainer or using clean hands. Measure 2 cups of drained sauerkraut.

Warm the pastrami gently: place slices in a single layer on a baking sheet and warm in a 325°F (160°C) oven for 6–8 minutes, or briefly steam over simmering water for 2–3 minutes, until heated through but not dried out. Keep warm.

Lightly butter one side of each of the 8 marble rye slices (about 4 tablespoons total). The buttered side will be the exterior for grilling.

Place 4 bread slices buttered-side down on a work surface. Spread about 2 tablespoons of chilled Thousand Island dressing on the unbuttered side of each base slice.

Top each dressed slice with 2 oz (about 4 oz total per sandwich) warm pastrami arranged evenly, then divide the drained sauerkraut evenly (about 1/2 cup per sandwich).

Place 2 Swiss cheese slices over the sauerkraut on each sandwich (use enough to cover and help melt into the layers).

Cap each sandwich with the remaining bread slices, buttered side up. Press gently to compact.

Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3–4 minutes until the underside is golden brown and the cheese begins to melt. Flip carefully and cook another 3–4 minutes until the second side is golden and cheese is fully melted. If cheese needs extra melting, cover the pan for 1–2 minutes.

Remove sandwiches from pan and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with additional Thousand Island dressing on the side if desired.

Plate the Reuben halves with dill pickle slices and potato chips or fries. Offer extra Thousand Island dressing on the side.