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,...