Just had what the menu called a “Philadelphia” sandwich. As near I can tell, it’s a Reuben with cole slaw instead of kraut (despite my Teutonic heritage, I’m not ready to eat kraut yet).
Oh holy night. I think if I put one on top of my head, by tongue would beat my brains out trying to get to it.
How have I lived so long without discovering this deliciousness? How else might I pursue it?
Pastrami and eggs. It’s like salami and eggs, only better.
eta: Technically, what you had was a Rachel. A Reuben is made with corned beef and kraut.
Get two slices of Rye bread. Make about a 1/4 lb of pastrami hot enough to melt cheese and put a little bit of swiss on that. Lightly toast (really mostly just warm) and mustard the rye bread and make yourself the greatest sandwich known to man. Serve with a pickel spear on the side and some potato kanish, or potato chips, or fries or something else potato-y.
Another non pastrami sandwich you might want to try is something that I have been told is called a Rachel. It’s the philadelphia sandwich you described above but with turkey and pastrami, or just turkey, and coleslaw with swiss and mustard. (Also on rye. *Always *on rye)
Obviously, there is not universal agreement on what constitutes a Rachel. 
FWIW, the restaurant I ate at today (Picadeli’s if anyone’s interested) calls a Rachel a Reuben with pastrami instead of corned beef, but still with the kraut.
Interesting.
I never knew that a Rachel was so controversial.
Still, try the turkey pastrami combo with or without slaw/kraut. And the Turkey slaw combo. Both are worthy sandwiches whatever the name.
This is North Carolina. I’m probably lucky the sandwiches aren’t name Jew Boy and Jewess. 
Pastrami and schmear. That’s cream cheese. Yeah, I know, don’t knock it until you try it.
If you think that’s good, wait 'til you try a Montreal smoked meat sandwich. Now that, my friend, is heaven between two slices of rye bread (especially with a slather of spicy mustard).
Pastrami shmastrami.
When I was a teen I first encountered pastrami in a spicy au jus, but everywhere I look now it’s dry and usually cold. Whyzat?
I’m guessing this thread is in Cafe Society because you can get all the sandwiches mentioned herein at the Broadway Deli in New York, a mere five minute schlep to the theatre. Just establishing a link before the mods jettison it over to MPSIMS.
Food threads generally go here.
The only place to get semi-decent pastrami near my place is at The Hat. Good, but not transcendent.
Is the bread toasted? If not, you ate a deli sloppy joe (in NJ terminology). That’s my favorite sandwich.
For us, untoasted and cole slaw = sloppy joe and toasted and sauerkraut = reuben. Corned beef or pastrami can be used, although I prefer the latter.
Throw in some Russian dressing with the coleslaw and you get a seriously good sandwich. Skip the pastrami though – ham and swiss on rye with coleslaw and Russian dressing is my idea of sandwich perfection.
Grilled.
Yep. Pastrami with sauerkraut and spicy brown mustard on warm rye bread. Good stuff. To pursue further, as you put it, come visit NYC and hit Katz’ Deli or Junior’s in Brooklyn with the cheesecake to follow. Also try the brisket, you won’t regret it!
Seems like “cuisine” to me. Plus, this is where I’ve always (well, since it’s incept date) come to talk food with Dopers.
I deserved that for not reading the rules first. Duly noted.
I meant to say grilled.
I’ve also heard good things about Montreal Smoked Meat, which Mahna Mahna suggested. Does anyone know if this is available anywhere in the NY area?
Knead, you managed to screw my healthy lunch over and make me get a pastrami sandwhich from Johnnie’s Pastrami.
Thanks!
well, it is Cafe Society after all.