Restaurants›Wise Sons Jewish Deli 24th Street›The Zaydie Recipe

The Zaydie Recipe

Name: Wise Sons Jewish Deli 24th Streets The Zaydie Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices rye bread, sliced; 6 oz smoked turkey breast, thinly sliced; 1 tbs mayonnaise; 1 leaf red leaf lettuce (or romaine), washed and dried; 2 slices tomato, ripe; 3 rings red onion, thinly sliced; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 0.5 tbs unsalted butter (optional, for toasting)

Inspired by Wise Sons Jewish Deli 24th Street

Time10m

Serves1

smoked turkey, lettuce, tomato, onion, mayo on rye (6oz)

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Ingredients

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Sandwich

2 slices rye bread, sliced6 oz smoked turkey breast, thinly sliced1 tbs Mayonnaise1 leaf red leaf lettuce (or romaine), washed and dried2 slices tomato, ripe3 rings Red onion, thinly sliced1/4 tsp kosher salt1/8 tsp freshly ground black pepper1/2 tbs unsalted butter (optional, for toasting)

Method

Sandwich

Prep bread

If you like a lightly toasted sandwich, spread 1/2 tablespoon (0.5 tbs) unsalted butter evenly on one side of each rye slice. Heat a skillet over medium heat. Place bread butter-side down and toast 1–1.5 minutes until golden; flip and toast the other side 30–45 seconds. Remove and set aside. If you prefer untoasted bread, skip the butter and toasting steps.

Season tomato and onion

Place the tomato slices on a plate and lightly season them with 1/4 teaspoon kosher salt and a pinch (about 1/8 tsp) freshly ground black pepper. This brings out the tomato flavor. Separate the red onion rings so they lay flat for the sandwich.

Assemble mayo layer

Spread 1 tablespoon mayonnaise evenly on the inside face of one slice of rye bread (or split 1 tbs between both slices if you prefer a thinner spread).

Build sandwich

On the mayo-coated slice, layer the ingredients in this order for best texture: first place the lettuce leaf (this creates a moisture barrier), then arrange the 6 oz smoked turkey slices evenly across the bread, followed by the seasoned tomato slices, and then the red onion rings.

Finish and serve

Top with the second slice of rye bread, press gently to compact. If desired, cut the sandwich in half on the bias. Serve immediately. If storing for later, wrap tightly in parchment and keep chilled; consume within a day for best quality.