The Cut Above Club
Sheila Cooper and her husband Batty Cooper
Photo courtesy of Sheila Cooper
The club sandwich is a basic staple, often a best seller, for any deli. Its composition can tell you a lot about the integrity of the place it was made. Fresh ingredients, innovative flavors and the staff’s sandwich skills are all integral to determining the quality of a deli. Sheila’s Deli & Catering, owned by Sheila and her husband Batty, follow a simple philosophy — give the customers what they want, use only the finest ingredients available, and serve it with a twist. It is this recipe of standard that sets them apart from the rest.
The culinary couple met in the Cayman Islands, sharing a passion for food and flavor. Both have extensive experience working in all types of restaurants, from casual to fine dining. Sheila has even received the esteemed Chaire de Rotisseurs award, a highly coveted achievement that a limited number of chefs around the world have attained. With over 40 years of combined culinary experience between them, the husband and wife team decided to follow their dream. Together, they returned to Canada, Batty’s home, to open Sheila’s Deli & Catering in Surrey, British Columbia, not far from the U.S. border. They have been open for 2 years now, and have established a solid reputation for offering quality that’s truly a cut above the rest.
You won’t find traditional deli meat, imitation bacon or common cost-cutting products behind the counter of Sheila’s. Everything there is made fresh, including their various soups made every day from scratch. Their turkey is real, oven roasted and sliced to perfection. The bacon is authentic and hickory-smoked. Even the bread is upper crust, with fresh, organic and artisanal selections daily. Bottom line — there are no shortcuts at Sheila’s.
“For us, it’s all about offering up the best possible product, and changing it up. It’s classics with a twist,” Sheila shared. All the traditional go-to sandwiches are available on the menu, with a creative touch added to enhance the experience and make it unique. Rather than lettuce, Sheila substitutes avocado for the green in their best-loved West Coast Club sandwich. “Some people love the West Coast Club so much, it’s all they’ve ordered in the 2 years they’ve been coming here.” And with such high quality, who could blame them?
Sheila’s sells an average of 350 or more West Coast Clubs per week. Try the recipe and taste what all the fuss is about. Even if you’ve never been to the west coast, you can still be a part of the club.
Sandwich: West Coast Club
Photo Courtesy of Sheila Cooper
The Sandwich: West Coast Club
Creators: Sheila and Batty
West Coast Club Ingredients:
2 slices sourdough bread
2 slices aged cheddar cheese
2 slices hickory smoked bacon
5 oz. thinly sliced oven roasted turkey breast
Smoked paprika aioli
Smoked Paprika Aoili:
8 cups mayo
1/2 cup lemon juice
2 tbsp lee and perrins
2 tbsp garlic
4 tbsp smoked paprika
Top 2 slices of lightly toasted sourdough bread with oven-roasted turkey breast, aged cheddar cheese, hickory smoked bacon, tomato, avocado and some of Sheila’s signature smoked paprika aioli.