Yo-semite Recipe

Name: Wise Sons Jewish Deli 24th Streets YO-SEMITE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices rye bread, slices (about 1/2-inch thick); 1 tbs unsalted butter; 2 slices American cheese slices; 1 link house-style chicken sausage (or high-quality chicken sausage), cooked; 2 tbs aioli; 3 count large eggs; 2 tbs roasted green chiles, chopped (mild to medium, e.g., Hatch); 2 tbs whole milk or half-and-half; 1 tsp unsalted butter; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbs mayonnaise; 1 count garlic clove, finely minced or grated; 1 tsp fresh lemon juice; 1 tsp olive oil; 1 tsp salt; 0.5 tsp black pepper

Inspired by Wise Sons Jewish Deli 24th Street

Time25m

Serves1

house chicken sausage, aioli on griddled rye melted american, & green chile eggs

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Ingredients

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Sandwich components

2 slices rye bread, slices (about 1/2-inch thick)

1 tbs Unsalted butter

2 slices American cheese slices

1 link house-style chicken sausage (or high-quality chicken sausage), cooked

2 tbs aioli

Green chile eggs

3 count Large eggs

2 tbs roasted green chiles, chopped (mild to medium, e.g., Hatch)

2 tbs whole milk or half-and-half

1 tsp Unsalted butter

1 tsp kosher salt

1 tsp freshly ground black pepper

Aioli (if making from scratch)

3 tbs Mayonnaise

1 count garlic clove, finely minced or grated

1 tsp fresh lemon juice

1 tsp olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Sandwich components

Toast and melt

Spread 1/2 tablespoon unsalted butter evenly on one side of each rye slice. Heat a griddle or large skillet over medium heat until hot. Place bread butter-side down on the griddle. Top each slice (the side facing up) with a slice of American cheese so the cheese sits between the two slices when assembled. Allow bread to toast and cheese to begin melting, 1–2 minutes.

Cook chicken sausage

While bread begins to toast, slice the chicken sausage lengthwise or into 1/2-inch medallions depending on preference. In a separate skillet over medium heat, add the cooked sausage and brown each side for about 2–3 minutes until heated through and slightly caramelized. If sausage is raw, cook through until internal temperature reaches 165°F (about 8–10 minutes), turning occasionally.

Assemble sandwich

Spread 1 tablespoon of aioli on the non-buttered side of one toasted rye slice. Place the browned chicken sausage on top of the cheese on that slice. Top with the green chile eggs (see Green chile eggs section) and close the sandwich with the second rye slice, cheese side inward. Return assembled sandwich to the griddle, using low-medium heat, and press gently with a spatula or press. Cook 1–2 minutes per side until bread is golden and cheese fully melted. Remove and let rest 1 minute, then slice in half and serve immediately.

Green chile eggs

Beat eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons milk or half-and-half, 2 tablespoons chopped roasted green chiles, and a pinch of the salt and pepper. Whisk vigorously until mixture is slightly frothy and homogenous.

Cook eggs gently

Heat 1 teaspoon unsalted butter in a nonstick skillet over low-medium heat until melted and foamy but not browned. Pour the egg mixture into the skillet. Let sit untouched for about 10–15 seconds until edges begin to set. Using a silicone spatula, gently push set edges toward the center while tilting the pan to allow liquid egg to flow to the edges. Continue gently folding and stirring until eggs are softly set but still creamy, about 1–2 minutes total. Remove from heat just before they look fully firm — residual heat will finish them. Taste and season with the remaining salt and pepper as needed.

Finish

Fold eggs onto a plate or directly onto the toasted rye on top of the sausage. The eggs should be creamy and well-distributed so each bite has green chile throughout.

Aioli (if making from scratch)

If using prepared aioli, skip this section. To make aioli: combine 3 tablespoons mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon black pepper and 1/2–1 teaspoon salt in a small bowl. Stir until smooth and taste; adjust lemon, salt, or garlic to preference. Use 2 tablespoons on the sandwich as directed above. Store leftovers refrigerated.