Garlic Turkey Recipe

Name: Wise Sons Jewish Deli 24th Streets Garlic Turkey Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices rye bread slices; 4 oz smoked turkey breast, thinly sliced; 1 slice Swiss cheese slices; 2 slices ripe tomato; 0.5 cups mixed salad greens (arugula, baby spinach, or lettuce); 3 tbsp pickled red onion; 0.25 cups mayonnaise; 1 clove garlic cloves, minced; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 tsp unsalted butter (for toasting, optional); 1 each pickle spear or extra pickled onions

Inspired by Wise Sons Jewish Deli 24th Street

Time15m

Serves1

Smoked turkey, tomato, greens, pickled onion, Swiss, and aioli on rye.

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Ingredients

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Sandwich

2 slices rye bread slices

4 oz smoked turkey breast, thinly sliced

1 slice Swiss cheese slices

2 slices ripe tomato

1/2 cups mixed salad greens (arugula, baby spinach, or lettuce)

3 tbsp pickled red onion

Garlic Aioli

1/4 cups Mayonnaise

1 clove Garlic cloves, minced

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional garnish & pack

1/2 tsp unsalted butter (for toasting, optional)

1 each pickle spear or extra pickled onions

Method

Garlic Aioli

Make aioli

In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust salt or lemon for brightness. Refrigerate while assembling the sandwich so flavors meld (at least 10 minutes).

Sandwich assembly

Prepare bread

If toasting, spread the butter lightly on one side of each rye slice. Heat a skillet over medium and toast buttered sides until golden (about 1–2 minutes). If not toasting, use bread at room temperature.

Build base

Spread about 1 tablespoon of the garlic aioli evenly on the non-buttered side of one rye slice and about 1 teaspoon on the other slice for balance. This uses most of the aioli; reserve a small amount if packing separately.

Layer turkey and cheese

Place the 4 oz smoked turkey slices on the aioli-covered slice in an even layer. Top the turkey with the Swiss cheese slice, ensuring it covers the turkey.

Add vegetables

Arrange the tomato slices over the cheese. Season the tomato lightly with a pinch of salt and pepper if desired. Top the tomato with the mixed greens (about 1/2 cup) and then scatter the 3 tablespoons of pickled red onion evenly.

Finish sandwich

Close the sandwich with the second rye slice, aioli side down. Press gently to compress slightly. If desired, cut the sandwich in half on the diagonal for presentation.

Pack for boxed lunch

If the sandwich will be transported, optionally wrap in wax paper or parchment and place in an insulated lunch container with an ice pack. Pack the pickle spear or extra pickled onions on the side. If you reserved extra aioli, include it in a small sealed container.