Single Decker Club Recipe

Name: Wise Sons Jewish Deli 24th Streets Single Decker Club Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 units challah bread slices (1 sandwich = 2 slices); 90 g smoked turkey, thinly sliced; 60 g crispy pastrami, thinly sliced or shaved; 2 leaves romaine or butter lettuce leaves, washed and dried; 2 slices tomato, ripe, 1/4-inch slices; 4 rings red onion, thin slices (rings); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 3 tbs mayonnaise (dairy-free); 1 tsp prepared horseradish (jarred, drained); 0.5 tsp apple cider vinegar; 0.5 tsp Dijon mustard; 0.25 tsp honey or agave (optional, to balance heat); 0.0625 tsp freshly ground black pepper; 0.0625 tsp salt; 1 tsp butter or oil for toasting (optional, use dairy-free oil/butter); 1 unit pickle spear or dill pickles (optional, for box); 1 serving salted potato chips or side salad (optional)

Inspired by Wise Sons Jewish Deli 24th Street

Time15m

Serves1

Smoked turkey, lettuce, red onion, tomato, crispy pastrami, and horsey mayo on challah (DF).

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

2 units challah bread slices (1 sandwich = 2 slices)

3.17 oz (90 g) smoked turkey, thinly sliced

2 1/8 oz (60 g) crispy pastrami, thinly sliced or shaved

2 leaves romaine or butter lettuce leaves, washed and dried

2 slices tomato, ripe, 1/4-inch slices

4 rings red onion, thin slices (rings)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Horsey Mayo (dairy-free)

3 tbs mayonnaise (dairy-free)

1 tsp prepared horseradish (jarred, drained)

1/2 tsp Apple cider vinegar

1/2 tsp Dijon mustard

1/4 tsp honey or agave (optional, to balance heat)

0.063 tsp freshly ground black pepper

0.063 tsp Celtic sea salt

To Finish / Boxed Lunch Packing

1 tsp butter or oil for toasting (optional, use dairy-free oil/butter)

1 unit pickle spear or dill pickles (optional, for box)

1 serving salted potato chips or side salad (optional)

Method

Horsey Mayo (dairy-free)

Make the sauce

In a small bowl, combine 3 tbs dairy-free mayonnaise, 1 tsp prepared horseradish, 1/2 tsp apple cider vinegar, and 1/2 tsp Dijon mustard. Whisk until smooth. Taste and add 1/4 tsp honey or agave if you prefer a touch of sweetness to balance the heat. Season with a pinch (1/16–1/8 tsp) of salt and 1/16–1/8 tsp freshly ground black pepper. Adjust horseradish to taste for more or less heat.

Sandwich Assembly

Prep bread and produce

If you prefer a lightly toasted sandwich, heat a nonstick skillet or griddle over medium. Brush 1 tsp dairy-free butter or oil on the outer sides of the two challah slices. Toast in the skillet 1–2 minutes per side until golden and warmed through. Alternatively, leave bread untoasted if packing for later to avoid sogginess. While bread is toasting or warming, pat the lettuce leaves dry, slice tomato into 2 even slices, and separate 4 thin rings of red onion.

Assemble base

Place one slice of challah on your work surface, toasted side down if toasted. Spread about half (roughly 1.5 tbs) of the horsey mayo evenly across the bread slice, leaving a 1/4-inch border.

Layer proteins and produce

Place the smoked turkey (about 90 g) in an even layer over the mayo, slightly overlapping slices. Top the turkey with the crispy pastrami (about 60 g), distributing it so each bite will have both meats. Season the tomato slices lightly with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, then arrange the two tomato slices over the meat. Add the lettuce leaves on top of the tomato, then scatter the 4 thin red onion rings over the lettuce. If desired, spread the remaining horsey mayo (about 1.5 tbs) on the second slice of challah and place it mayo-side down to close the sandwich.

Finish and pack

Press the sandwich gently to compact layers. If serving immediately, cut the sandwich diagonally or down the middle. For boxed lunches, wrap the sandwich in parchment paper or deli paper to keep it intact and place it in the box with a pickle spear and a side (chips or salad). If you toasted the bread and will pack for transport, allow the sandwich to cool slightly so steam doesn’t make the bread soggy. Serve at room temperature or chilled within 2–4 hours for best texture.