Posted on 09/28/2020 12:01:45 PM PDT by nickcarraway
Chef Sean Archer of San Antonio’s Max and Louie’s New York Diner knows a thing or two about pastrami sandwiches. It’s the most requested item on the menu at the popular North Side restaurant, and he estimates at least 20 to 30 pounds is carved up for customers every day.
The Max and Louie’s take on pastrami is one of the best you will find in the San Antonio area, with 6 ounces of the cured beef piled high on your bread of choice. But if you prefer to stay true to the classics, rye bread should be your pick, and according to Archer, deli mustard is your only option with a side of coleslaw and a pickle spear.
“If I see any other type of mustard, I would want to take it off the table,” Archer laughed. “Customers can do as they wish, but I think what we consider the classic pastrami sandwich experience is the best experience.”
(Excerpt) Read more at expressnews.com ...
Bookmark
That sandwich is missing sauerkraut.
I was really interested in that article; but I ran into the bay barricade. Too bad.
I love turkey pastrami, but it’s hard to find here....................
Came here for this. Leaving satisfied.
Sign Up Now
No cheese? Shouldn’t it have some kind of cheese melted on top? Swiss or provolone come to mind as good options.
I do instapot pastrami with liquid smoke. Very easy. Pick up a bunch of corned beefs around st. patricks day when they go on sale and do them over the course of the year. Used the last back in August.
Found a place in west Toledo made sandwiches like that, a must-go for decades until the owner sold out and the new one cheapened the product by thinning it. Reuben, cup of potato salad and a quarter dill for four bucks! Yum! Roast beefs were good, too, several gf’s & I would trade small half’s to enjoy both tastes. Miss it so...
My Prosciutto di Parma would like to have a word.
I’ve never done a pastrami but Corning beef is easy also. There are a lot of recipes on line. I use eye of round roasts because the are lean. It takes about 10 minutes to make the brine and 10 days in the fridge. I usually make 2 and freeze one. Briskets and thinner cuts take less time.
Making sauerkraut is easy too. Again, lots of recipes on line. That takes 2 to 4 weeks depending on how strong you like the flavor.
A classic NY Deli style pastrami sandwich is typically just pastrami on rye with brown mustard. Perhaps no cheese because of Kosher restrictions? But I’m with you, provolone would be a good addition.
Thanks for posting an article no one will read because it is behind a paywall.
Best Ruben sandwich ever. Within a stones throw of Toledo Hospital. What a wonderful childhood memory! It was named Katsamyers or something like that.
Ahhh, thank you! Maybe I have my own version because of how much I love cheese. Probably the only sandwich I can think of off the top of my head where I don’t include cheese is a BLT. If you do want a twist on BLT though, add some fried green tomatoes. Super good!
Mine was the Roadhouse Inn, Reynolds north of Airport Hwy on the left before the underpass. Drove up from Lima for lunch as I was jonesing for it... Lotsa great eats in T-town!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.