Turkey Club Sandwich Recipe

Name: Wise Sons Jewish Deli 24th Streets TURKEY CLUB SANDWICH Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 slices challah bread slices (1/2" thick); 4 oz smoked turkey; 2 oz crispy pastrami; 1 each avocado (ripe); 2 tbsp red onion; 4 slices tomato (ripe, medium); 4 leaves lettuce (butter or romaine leaves); 6 tbsp mayonnaise; 1 tsp prepared horseradish; 1 tsp Dijon mustard; 1 tsp lemon juice; 1 clove garlic (minced); 1 tsp black pepper; 1 tsp salt; 1 tsp salt (for avocado and tomato); 1 tsp freshly ground black pepper; 2 tbsp unsalted butter (for toasting)

Inspired by Wise Sons Jewish Deli 24th Street

Time25m

Serves2

Smoked turkey (4oz), crispy pastrami, smashed avocado, red onion, tomato, lettuce, & horseradish aioli on toasted challah

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Ingredients

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Sandwich

6 slices challah bread slices (1/2" thick)

4 oz smoked turkey

2 oz crispy pastrami

1 each avocado (ripe)

2 tbsp red onion

4 slices tomato (ripe, medium)

4 leaves lettuce (butter or romaine leaves)

Horseradish Aioli

6 tbsp Mayonnaise

1 tsp prepared horseradish

1 tsp Dijon mustard

1 tsp ReaLemon lemon juice

1 clove Garlic (minced)

1 tsp black pepper

1 tsp Celtic sea salt

Seasoning & Finish

1 tsp salt (for avocado and tomato)

1 tsp freshly ground black pepper

2 tbsp unsalted butter (for toasting)

Method

Horseradish Aioli

Whisk together the mayonnaise, prepared horseradish, Dijon mustard, lemon juice, and minced garlic in a small bowl until smooth and emulsified.

Season the aioli with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust horseradish (add up to 1/2 tsp more) if you prefer more heat. Refrigerate until ready to assemble.

Sandwich Prep

Toast bread

Heat a skillet or griddle over medium heat. Spread a thin layer of softened unsalted butter on one side of each challah slice. Toast buttered side down until golden brown and crisp, 1–2 minutes. If building a classic double-decker club, reserve 4 slices for two sandwiches (3 slices per sandwich).

Crisp pastrami

In the same skillet over medium-high, add the pastrami slices in a single layer. Heat 30–60 seconds per side until edges are crisp and edges brown slightly. Remove and keep warm.

Prepare avocado

Halve and pit the avocado. In a small bowl, smash the avocado with a fork until mostly smooth but slightly chunky. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper and stir gently.

Prepare onion

Thinly slice the red onion into rings or half-rings. If onion is strong, rinse slices briefly under cold water and pat dry to mellow the flavor. Measure approximately 2 tbsp (about 6–8 thin rings) per sandwich.

Assemble sandwiches

Spread about 1 tablespoon of horseradish aioli on the unbuttered side of each toasted challah slice (reserve 1 slice per sandwich as middle layer if making a club). On the bottom slice, layer lettuce leaf, smoked turkey (4 oz total per sandwich), and 2 tomato slices. Lightly season tomato with a pinch of salt and pepper. Add the middle slice of toasted challah, spread a thin layer of aioli on top, then add the crispy pastrami. On the next slice spread the smashed avocado evenly, sprinkle the prepared red onion on top, then finish with the top slice of challah, aioli side down.

Finish and serve

Press the sandwich gently to compress, then cut on the diagonal into halves or quarters. If desired, secure with toothpicks. Serve immediately so toast remains crisp. Makes two generous club sandwiches (3 slices of challah each).