Norm Langer doesn’t have any favorites. Serving what many have called the country’s best pastrami sandwiches — and even “the finest hot pastrami sandwich in the world,” according to Nora ...

In America, you'd be hard-pressed to find a good deli that doesn't pride itself on its pastrami, a cold cut made from beef soaked in brine, heavily seasoned, and then smoked. (True pastrami is ...

Note: To make a cold pastrami on rye, ... Artie's Moshe Dayan Hero Sandwich From "The Big New York Sandwich Book" by Sara Reistad-Long and Jean Tang. Mustard Mayonnaise Russian dressing 4 ...

Whether it be pastrami, chicken parmesan, the beef au jus, or one stacked with Italian cold cuts, I'll probably get a small turkey sandwich to go with it. It's famous, you know. And it does rock.

The Toasted Slaw #19, a sandwich with pastrami, cold Swiss cheese and ‘crazy Russian’ dressing on toasted rye. Courtesy Mark Helsel. Matt Levin: The process starts with the cut of meat.

When National Hot Pastrami Day rolls around on January 14th, set your New Year’s diet plans aside and indulge yourself in an authentic pastrami sandwich. You’ll have the rest of the year to eat your ...

But most come for the pastrami. “My parents opened up 77 years ago,” Langer says. “I've been here since January of 1963 and I followed in my parents’ footsteps.