kippered salmon, beef bacon, green onions, roasted tomato, and fried potatoes are baked frittata style then topped with sauce gribiche and mixed lettuces

FILLMORE FRITTATA

served with two eggs* & russian hollandaise

CORNED BEEF HASH

challah, turkey, mayo, beef bacon, lettuce, tomato, cheddar, served cold

GOY VEY

perly’s dill & caper tuna salad piled high with tomato, red onion, melted swiss cheese; served open-faced on a sesame bagel

TUNA SCHMELT

turkey, creamy slaw, russian dressing, swiss, served hot on toasted rye

RACHEL

warm roast beef, horseradish sauce, pickled peppers and onions, melted provolone, lettuce and tomato, toasted sub roll

SUB SNYDERMAN

toasted challah w/ shredded lettuce, bread & butter pickled cauliflower, chicken schnitzel and skhug chili pepper sauce

SHAPIRO SCHNITZEL

corned beef, russian dressing, swiss, kraut, served hot on toasted rye

REUBEN

our version of a "crabcake" sandwich, griddled smoked whitefish cake, topped with white anchovies, lettuce, tomato, red onion & tartar sauce on a toasted kummelweck roll

SHPRINGEN KATZ!

hamburger* topped with pastrami, grilled onion, russian dressing, swiss, & sliced dill pickleon marble rye

PERLY'S PATTY MELT

sliced tongue, sliced beef brisket, zucchini pickle, havarti dill, yellow mustard, cherry peppers, sub roll

JEWBANO

toasted pumpernickel bread, lentil hummus, & a salad of tomato, red onion, cucumber, mixed lettuces carrot tapenade

HIRSCHFELD

open faced, toasted rye, hot pastrami, pickled red cabbage, brown deli mustard, schmear of chopped chicken liver, smoked beef sausage & sliced red onion

JEWISH SAILOR

stuffed with beef, served in a sweet tomato sauce with raisin

CABBAGE ROLLS

perly’s fries topped with havarti & dill cheese, pastrami, russian dressing, chopped pickled peppers & onions, pickled jalapenos

SCHLUBBY FRIES

yellow lentil hummus, babaganoush, & roasted beets w/ labneh, served with rye toast & bagel chips

TEL AVIV TRIO

filled with chopped corned beef, kishka, & sauerkraut, served w/ honey mustard schmaltz & amba sauce

JEWISH EGG ROLLS

served in a hearty sauteed mushroom & onion sauce

POTATO & DUCK PIEROGIES

sliced red onion, hard boiled egg, sliced radish, toasted deli bread

CHOPPED CHICKEN LIVER

broccoli & potato, cheese sauce with dill

VEGETABLE KNISH

corned beef & potato, braised red cabbage, brown deli mustard

MEAT KNISH

dressed with apricot apple sauce and chive sour cream

POTATO LATKES

Preheat the oven to 425°F (220°C). Toss the halved tomatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme or oregano. Spread cut-side up on a rimmed baking sheet and roast 15–20 minutes until slightly collapsed and caramelized. Remove and set aside to cool slightly.

Prepare hard-boiled eggs: place 2 whole eggs in simmering water for 9–10 minutes, cool in ice water, peel and separate yolks from whites. Finely chop the yolks and set aside. (If using already cooked yolks, chop and proceed.)

In a small bowl, whisk together the Dijon mustard and white wine vinegar. Slowly whisk in the 3 tablespoons extra-virgin olive oil to make a loose emulsified dressing. Stir in the chopped hard-boiled yolks, chopped capers, cornichons, minced shallot, chopped parsley and chives. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning. Cover and refrigerate until ready to serve.

Preheat oven to 375°F (190°C). Place a 10-inch ovenproof skillet (preferably cast-iron) on medium heat.

Par-cook the potatoes: heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in the skillet until shimmering. Add the diced potatoes in a single layer, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden and mostly tender, about 10–12 minutes. Transfer potatoes to a plate.

In the same skillet add the chopped beef bacon. Cook over medium heat until browned and crisp on the edges, about 4–6 minutes. Remove some excess fat if the pan seems too greasy, leaving about 1 tablespoon in the pan for flavor.

Add the green onions (reserve a tablespoon of green tops for garnish) and sauté 1–2 minutes until softened. Return the potatoes to the skillet and scatter the flaked kippered salmon and roasted tomatoes evenly over the potato-bacon mixture. Warm 1–2 minutes to bring flavors together but avoid over-stirring the salmon.

In a bowl whisk the 8 eggs with 1 cup whole milk, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 tablespoon grated cheese (if using) until blended but slightly aerated. Pour the egg mixture evenly over the fillings in the skillet, gently shaking the pan so eggs settle into the spaces. Cook on the stovetop without stirring for 3–4 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake 12–15 minutes, or until the centre is just set (a knife inserted should come out mostly clean but still slightly moist). If you prefer a browned top, broil on high for 1–2 minutes—watch closely.

Remove the frittata from the oven and let rest 5 minutes. Run a spatula around the edge, then slide onto a serving plate or cut into wedges.

Toss the mixed lettuces with 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss lightly to coat.

To serve: place a mound of dressed mixed lettuces on each plate (or place alongside). Top the frittata wedges with generous spoonfuls of sauce gribiche. Garnish with reserved green onion tops and an extra sprinkle of chopped parsley or chives if desired. Serve warm.

eggs

whole milk

kosher salt

freshly ground black pepper

unsalted butter

olive oil

small new potatoes (or Yukon gold), diced 1/2-inch

beef bacon, chopped (or thick-cut bacon)

kippered salmon, flaked

roasted tomatoes, halved (see Roasted Tomatoes)

green onions, thinly sliced (white and green parts)

grated Parmesan or pecorino (optional)

roma or cherry tomatoes, halved

black pepper

dried thyme or oregano

egg yolks (hard-boiled, chopped)

Dijon mustard

white wine vinegar

extra-virgin olive oil

capers, rinsed and chopped

flat-leaf parsley, chopped

cornichons or small dill pickles, finely chopped

shallot, minced

chives, thinly sliced

mixed lettuces (baby romaine, red leaf, frisée, etc.)

lemon juice

salt

Place diced potatoes in a pot of cold salted water. Bring to a simmer and cook for 6–8 minutes until just tender but still holding shape. Drain and spread on a tray to steam-dry for a few minutes; cool slightly.

Par-cook the potatoes

In a large skillet over medium heat, warm the vegetable oil and 1 tablespoon butter. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add the minced garlic and cook 30 seconds more.

Sauté aromatics

Increase heat to medium-high, add the remaining 1 tablespoon butter and the par-cooked potatoes. Spread in an even layer and let cook undisturbed for 3–4 minutes to brown. Stir or flip sections to allow more surfaces to crisp, repeating until potatoes are golden and crisp in places, about 6–8 minutes total.

Crisp the potatoes

Add the diced corned beef to the skillet and stir to combine. Press down with a spatula and let sit 2–3 minutes to develop some crust. Stir again and continue cooking until beef is heated through and some edges are browned, about 3–4 minutes.

Combine with corned beef

Stir in smoked paprika, salt, black pepper, and optional Worcestershire sauce. Taste and adjust seasoning. Remove from heat and fold in chopped parsley. Keep warm while you cook the eggs and make hollandaise.

Season and finish

Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack two eggs into the pan and cook to your preference: for sunny-side, cover and cook until whites are set but yolks still runny (about 3–4 minutes); for over-easy, cook until whites set, flip gently and cook 20–30 seconds more. Season with salt and pepper. Keep warm.

Fry the eggs

Bring a pot of water to a gentle simmer. Use a heatproof bowl that will sit over (but not touch) the water for the double-boiler method.

Prepare a warm water bath

In the heatproof bowl, whisk the egg yolks with the lemon juice until slightly thickened and lighter in color.

Whisk egg yolks

Place the bowl over the simmering water. Whisk constantly while slowly drizzling in the warm melted butter (in a thin stream) until the mixture emulsifies and thickens into a hollandaise-like sauce, about 3–5 minutes. Remove from heat.

Tempering and emulsifying

Whisk in the prepared Russian dressing to the hollandaise base until smooth. Season with salt and a pinch of cayenne or a few drops of hot sauce if desired. Keep warm (do not reheat aggressively) until serving.

Finish Russian hollandaise

Divide the corned beef hash between two plates or mound on a single serving plate. Top each portion with a fried egg. Spoon Russian hollandaise over the eggs or around the dish. Garnish with chopped chives or parsley and serve with lemon wedge if using.

cooked corned beef, finely diced or shredded

russet potatoes, peeled and diced small (about 1/2")

yellow onion, finely diced

red bell pepper, small dice

garlic, minced

vegetable oil or neutral oil

fresh parsley, chopped

smoked paprika

black pepper, freshly ground

optional: Worcestershire sauce

large eggs

butter or oil for pan

egg yolks

unsalted butter, melted and warm

prepared Russian dressing (or store-bought Russian/Thousand Island)

fresh lemon juice

Cayenne pepper or hot sauce (optional)

chopped chives or parsley for garnish

lemon wedges (optional)

Wash and thoroughly dry the lettuce leaves. Slice the tomato into 6 even slices about 3–4 mm (1/8–1/4 in) thick. Lightly season the tomato slices on both sides with about 1/4 teaspoon kosher salt and a pinch of black pepper; set aside.

Prepare vegetables

If your beef bacon is uncooked, cook it in a skillet over medium heat 3–5 minutes per side until crisp, or bake in a 200°C (400°F) oven on a rack-lined sheet for 10–12 minutes. Transfer to a paper towel-lined plate to drain and cool. If using pre-cooked bacon, briefly crisp in skillet 30–60 seconds per side for best texture, then drain.

Cook beef bacon (if not already cooked)

If you prefer a slightly toasted sandwich, very lightly butter one side of each challah slice (use a thin smear, about 1/8 tsp per slice) and toast in a skillet over medium heat 30–60 seconds per side until just golden. Alternatively, use a toaster or broiler for 30–60 seconds. Sandwich can also be assembled with bread completely cold per description.

Lightly toast challah (optional)

In a small bowl combine 6 teaspoons mayonnaise with 2 teaspoons Dijon mustard (optional) and remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir until smooth. This yields a lightly seasoned spread for all sandwiches.

Assemble mayonnaise mixture

Lay out 4 slices of challah as the bottoms. Spread an even layer of the mayonnaise mixture (about 1.5 tsp per bottom slice). On each bottom slice, layer: 75 g (about 2 oz) sliced turkey (divide the 300 g evenly among 4 sandwiches), one to two slices of cheddar, 1–2 leaves of lettuce (folded to fit), and 1–2 tomato slices (one sandwich gets 1–2 slices depending on size). Top with 1–2 slices of crisp beef bacon per sandwich. Spread remaining mayonnaise mix (about 1.5 tsp) on the inside of the top challah slices and press tops onto sandwiches to close.

Build sandwiches

Cut each sandwich in half on the diagonal with a sharp knife for clean slices. Serve cold on a platter. If preparing ahead, wrap sandwiches tightly in plastic wrap and refrigerate up to 6 hours; add tomato just before serving if you want to avoid bread sogginess. Makes 4 sandwiches (8 halves).

Finish and serve

challah loaf (sliced)

sliced roasted turkey breast

beef bacon, cooked until crisp

mature cheddar cheese, sliced

leaf lettuce (butter or romaine), washed and dried

tomato, ripe

mayonnaise

Dijon mustard (optional)

Kosher salt

Freshly ground black pepper

Unsalted butter (optional, for very light toasting)

Place drained canned tuna in a medium mixing bowl and flake with a fork until mostly broken up but slightly chunky.

Prepare tuna

Add mayonnaise, chopped dill, chopped capers, diced celery, minced red onion (from tuna salad ingredient), lemon juice, and Dijon mustard to the bowl.

Season with salt and black pepper. Stir gently until evenly combined. Taste and adjust seasoning—add more lemon juice, salt, or dill to preference. Set the tuna salad aside while preparing bagels and toppings (can be made up to 1 day ahead and chilled).

Preheat the broiler (or oven set to high) and position the oven rack about 6 inches from the heat source. If using a toaster oven, preheat to broil setting.

Lightly butter the cut sides of the two sesame bagel halves if desired. Place bagel halves cut-side up on a baking sheet.

Divide the prepared tuna salad evenly between the two bagel halves, mounding it so it is piled high.

Top each tuna mound with thin tomato slices (arrange 2–3 slices per half, slightly overlapping) and a few thin rings of red onion.

Place two slices of Swiss cheese over each bagel half, covering the tuna and tomato. If the slices are large, tuck edges under slightly so cheese melts over sides.

Broil the assembled open-faced bagels for 2–4 minutes, watching carefully, until the Swiss cheese is melted and bubbling and edges of the bagel are lightly browned. If you prefer a more even melt, you can bake at 375°F (190°C) for 6–8 minutes instead.

Remove from the oven and let cool for 1 minute.

Garnish each open-faced tuna schmelt with a few extra capers and a small sprig of fresh dill if using. Serve immediately while hot.

Optional: serve with a lemon wedge on the side and pickles or potato chips.

canned tuna in water, drained

dill (fresh, finely chopped) or 1 tsp dried

capers, drained and roughly chopped

celery, finely diced

red onion, finely minced (for salad)

sesame bagels, split (open-faced)

tomato, ripe, sliced thin (about 1/4 inch)

red onion, sliced into thin rings (for topping)

Swiss cheese slices

butter, softened (optional, for toasting bagel)

fresh dill sprigs

extra capers

In a medium bowl combine shredded cabbage and grated carrot.

In a small bowl whisk together 1/2 cup mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 20 minutes (or up to 2 hours) to let flavors meld.

In a small bowl combine 1/4 cup mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet pickle relish, lemon juice, paprika, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth and balanced. Taste and adjust acidity or heat as desired.

Refrigerate dressing while you assemble sandwiches; can be made a day ahead and stored covered.

Lay out 4 slices of rye bread. Spread about 1 tbsp Russian dressing evenly over each slice.

Divide the 8 oz sliced turkey evenly among the 4 dressed slices (about 2 oz per sandwich).

Place a generous 1/4 cup of the chilled creamy slaw atop the turkey on each sandwich.

Top the slaw with 1 slice of Swiss cheese on each sandwich, then close with the remaining 4 slices of rye, pressing gently.

Melt 2 tablespoons butter in a large skillet over medium-low heat (or heat a griddle). Brush the outside of each sandwich lightly with melted butter.

Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until bread is deeply golden brown and cheese is melted. If the bread is browning before the cheese melts, lower heat and cover the pan for a minute to help cheese melt without burning bread.

Remove sandwiches from skillet and let rest 1 minute. Slice each on the diagonal and serve hot.

sliced cooked turkey breast

sliced Swiss cheese

rye bread

green cabbage, finely shredded

carrot, grated

apple cider vinegar

sugar

ketchup

prepared horseradish

Worcestershire sauce

sweet pickle relish

paprika

Combine white vinegar, water, sugar and 0.25 tsp salt in a small bowl and stir until sugar and salt dissolve.

Add thinly sliced red onion and sliced banana/pickled peppers to the brine, toss to coat and let sit at room temperature for at least 10 minutes (or up to 1 hour). Drain before assembling; reserve a spoonful of the pickling liquid for the sandwich if you like extra tang.

Whisk together 2 tbs prepared horseradish, 3 tbs mayonnaise, 1 tbs sour cream, 1 tsp lemon juice and 1 tsp Dijon mustard in a small bowl.

Season with a pinch of salt and black pepper. Taste and adjust—add more horseradish for heat or a little more lemon for brightness. Refrigerate until ready to use.

Split the sub roll lengthwise, leaving a hinge if desired. Lightly spread the cut sides with the reserved 1 tsp butter or brush the outside lightly with oil for toasting.

Fillmore Frittata

Corned Beef Hash

Goy Vey

Tuna Schmelt

Rachel

Sub Snyderman

Shapiro Schnitzel

Reuben

Shpringen Katz!

Perly's Patty Melt

Jewbano

Hirschfeld

Jewish Sailor

Cabbage Rolls

Schlubby Fries

Tel Aviv Trio

Jewish Egg Rolls

Potato & Duck Pierogies

Chopped Chicken Liver

Vegetable Knish

Meat Knish

Potato Latkes