The Tompkins "Chittle" Turkey & Swiss Deli Build
Chapter 4 — Lunch Bagels
This isn't some dainty tea sandwich; it's a heavy-hitting, fully loaded lunch build designed to sustain a New Yorker through a brutal winter afternoon. Born in 2012 at Tompkins Square Bagels in the East Village, the Chittle is a masterclass in deli architecture. It demands perfect execution: house-roasted lean protein, sharp imported dairy, smoky crunch, and fresh aromatics stacked with structural intent. Build it right, and you are engineering a flawless, fifteen-dollar East Village icon right in your own kitchen.
Before you start
Bake the bacon flat.
Real bagel shops don't fry bacon in a pan because it curls and destroys the flat architecture of the sandwich. Lay the strips flat on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 to 18 minutes until shatteringly crisp, then drain on paper towels.
Soak the onions.
Place the paper-thin red onion slices in a small bowl of ice water for 10 minutes to draw out the harsh sulfur compounds, then drain and pat completely dry on paper towels.
Ingredients
- everything or onion bagel1 large
- premium oven-roasted turkey breast3 1/2 oz
- imported Swiss cheese1 oz
- thick-cut streaky bacon3 med
- iceberg or romaine lettuce1/2 cup
- red onion1/4 med
- high-quality mayonnaise1 tbsp
- spicy brown deli mustard1 tbsp
Method
- 01
Prep the bagel foundation.
Slice your bagel horizontally along the equator and gently hollow out the soft white crumb from the center of both halves using your thumbs.
- 02
Schmear the bottom half.
Using a butter knife with a swift, authoritative twist of the wrist, schmear the brown deli mustard edge-to-edge across the bottom half.
- 03
Build the moisture barrier.
Lay the slices of Swiss cheese directly over the mustard to prevent the wet ingredients from turning the bottom bagel soggy.
- 04
Loft the protein.
Do not lay the turkey slices flat; gently fold and drape the shaved ribbons onto the cheese to create a high, airy, fluffed mountain of poultry.
- 05
Lay the smoky grid.
Snap your cooled, flat bacon strips in half and lay them over the mound of turkey in a hashtag pattern to compress the meat while ensuring bacon in every bite.
- 06
Add the crisp crown.
Pile the shredded lettuce atop the bacon, followed by a scattering of the dried red onions.
- 07
Cap and compress the build.
Schmear the mayonnaise generously across the cut side of the top bagel half, place it over the onions, and press down firmly with the palm of your hand to unify the structure.
- 08
Wrap and execute the deli slice.
Wrap the sandwich tightly in aluminum foil or heavy deli parchment, twist the ends, and use a sharp serrated knife to cut firmly in half straight through the wrapper.
Notes
The scoop is non-negotiable.
Scooping out the center crumb is a classic New York counter move that creates a structural pocket for your fillings, ensuring the massive payload doesn't shoot out the sides when you take a bite.