Pastrami on Rye

Created by: Howcan Team

Sandwiches

Jewish

Pastrami on rye is a classic deli sandwich that originated in New York City in the late 19th century. It consists of thinly sliced pastrami, a highly seasoned and smoked beef, piled high on rye bread and typically served with mustard. The dish has its roots in Jewish delis on the Lower East Side, where immigrants from Eastern Europe brought their traditional pastrami-making techniques. Katz's Delicatessen, a famous New York City establishment, is renowned for its pastrami on rye. The key to a great pastrami on rye lies in the quality of the pastrami, the freshness of the rye bread, and the perfect balance of flavors. Today, the best versions of this dish can still be found in New York City, particularly in iconic delis like Katz's and Carnegie Deli. The pastrami must be tender, juicy, and packed with flavor, while the rye bread should be hearty and slightly tangy. Some alternative methods for making this dish include smoking the pastrami with different woods for added depth of flavor, or adding coleslaw and Russian dressing for a twist on the classic sandwich.