For many of us, one of the most memorable childhood meals is a classic cold-cut sandwich. Whether it was your favorite meal after an afternoon at the pool, the dish your parents always packed for lunch, or just the first thing you learned to make for yourself, it’s practically a rite of passage. That certainly seems to be how Food Network chef Bobby Flay sees it; Flay has been outspoken about his favorite Italian sandwich (porchetta), but it turns out that he’s also serious about his turkey handhelds. He shared his poultry-packed pick with Al Roker on Today’s “Rokerthon” in 2020, saying that it reminded him of the days he used to head to 2nd Avenue Deli for a bite to eat as a kid. This iconic, family-run kosher restaurant first opened in Manhattan’s East Village in 1954 and now serves its Flay-approved turkey sandwiches from outposts in Murray Hill and the Upper East Side, drawing New Yorkers and visitors alike who want to nosh.
Turkey sandwich toppings come down to personal preference, but one thing Flay omits from his is cheese. Instead, he builds a tangy coleslaw that pairs nicely with the roasted turkey and Russian dressing, and pins his toppings between two slices of fresh rye bread — just like his favorite deli used to make. It might not be exactly how a 10-year-old would prepare it, but the flavors are timeless. “It’s really a classic New York situation,” he said of the sandwich.
How Bobby Flay builds his favorite turkey sandwich
Bobby Flay’s childhood sandwich is pretty reminiscent of another turkey sandwich: the Rachel, also known as the sister of the classic corned beef Reuben. A Rachel is usually made with sliced turkey, Swiss cheese, coleslaw, and Thousand Island dressing. Flay changes things up slightly, omitting the cheese and opting for Russian dressing instead of Thousand Island. Russian is spicier than Thousand Island, thanks to horseradish and peppers, so it adds balanced flavor alongside the sweet and tangy coleslaw.
To make the sandwich, Flay makes both the dressing and coleslaw from scratch; he uses a blend of vinegar, mayo, and sugar to create a sweet-and-sour coleslaw dressing. “It’s actually going to be better if you make it the day before,” Flay says of both, adding that making the coleslaw ahead of time allows the cabbage and vegetables in it to soften a bit. From there, it’s just a matter of building the sandwich. He spreads the dressing onto the rye bread and tops it with the turkey and coleslaw. For an extra flavor hit, he pairs the dish with tangy dill pickles, spearing them with a long wooden sandwich toothpick to hold the hefty sandwich together.
