Jul 14 2026
Restaurants›Perly's›Jewbano Recipe

Jewbano Recipe

Inspired by Perly's
Time45m
Serves1

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

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich

Zucchini Pickle (quick refrigerator pickle)

Finishing

Method

Zucchini Pickle (quick refrigerator pickle)

  1. 1

    Prepare brine

    In a small heatproof bowl or measuring cup, combine white vinegar, water, granulated sugar, and kosher salt. Stir until sugar and salt dissolve.

  2. 2

    Pack zucchini

    Place the very thinly sliced zucchini in a clean jar or small container. Add the smashed garlic clove and black peppercorns if using.

  3. 3

    Add brine and chill

    Pour the warm or room-temperature brine over the zucchini so they are fully submerged. Press slices down to remove air pockets, cover, and refrigerate for at least 30 minutes (best 1–2 hours) before assembling. Keeps up to 3 days refrigerated.

Sandwich Assembly

  1. 4

    Warm proteins (if chilled)

    If the tongue and brisket are chilled, warm them gently in a skillet over medium-low heat for 2–3 minutes per side just to take the chill off and meld flavors. Do not overcook — you only want them warm.

  2. 5

    Toast roll

    Butter the cut sides of the sub roll lightly. Heat a skillet or griddle over medium heat and toast the cut sides until golden brown, about 1–2 minutes. Alternatively, place under a broiler for 30–60 seconds, watching closely.

  3. 6

    Spread mustard

    Spread the yellow mustard evenly on both cut sides of the toasted roll (about 1 tablespoon per side).

  4. 7

    Layer cheeses and meats

    On the bottom half of the roll, place the havarti dill slices so they slightly overlap. Arrange the warm sliced beef brisket evenly over the cheese, then top with the sliced beef tongue.

  5. 8

    Add pickles and peppers

    Drain a small amount of the zucchini pickle (leave some of the brine if desired for extra tang) and layer 3–4 slices over the meats. Add the sliced cherry peppers distributed across the sandwich to taste.

  6. 9

    Finish and serve

    Sprinkle freshly ground black pepper to taste. Close the sandwich, press gently to compact, slice in half if desired, and serve immediately.

More from Perly's