I’ll put in another vote for the Reuben. But it has to be a real Reuben: Corned beef, Swiss cheese, sauerkraut, and Russian dressing, on rye bread, and pan-grilled. Too many places try to monkey around with that basic formula, and none of it is an improvement.
Though a well-made BLT, with real tomatoes, is a serious contender, too.
Pastrami and chopped liver on rye. Overstuffed. From the Kosher Nosh in Glen Rock New Jersey where my wife’s parents used to live. Haven’t had it in probably over a decade but wow.
Italian sub
Meatball sub.
Just about any capicola, ham and salami sub.
Seriously? We gotta get a pastrami Reuben into you.
I ate corned beef as a kid, first tried pastrami around age 16, and haven’t ordered corned beef in a deli since. I felt like the soldier in “The Tinder-Box” when he throws away all the silver so he can fill his pockets with gold.
Well, the best corned beef I’ve had has been better than the best pastrami I’ve had, but it’s quite possible that I’ve just never had really good pastrami. I don’t suppose you know of anywhere in the Cleveland area to recommend?
For me, a Reuben has to be made with corned beef.
When I lived in L.A., I liked the pastrami sandwich with provolone from Sorrento Italian Market in Culver City. Last time I was down there, I got two for the drive back to Washington. Man, I could go into that store just to inhale…
Hmm… I’d probably say a Roast Beef Dip. Haven’t actually had one in years, but I remember them at this restaurant a few blocks from the office I worked at back then… 
Can I give an honorable mention to a hot turkey on white? 
A blonde and a redhead. 
Failing that, a Phillipe’s French Dip.
Dipped Italian beef with sweet peppers. But I’ll do a good gyro without complaint.
I’m waffling between Reuben and Italian beef. I guess I’ll go with beef this time.
Dipped & hot, please.
Either a pastrami Reuben or a pastrami Sloppy Joe (pastrami, cole slaw, swiss, russian dressing on untoasted rye bread). Either one would be fine as my permanent exclusive sandwich.
ETA: the pastrami is hot on the sloppy joe, everything else is cold
Sliced hard-boiled eggs with mayo on white.
Braunschweiger and cheese on whole wheat with yellow mustard. Note: that is not braunschweiger with just a slice of cheese, the body of the sandwich is 50/50 braunschweiger and cheese.
Rare to medium rare roast beef on white or wheat bread, with butter and lettuce. if I get a side, I’d like potato salad, and a nice Coke to drink.
I am a woman of simple tastes. Untoasted, buttered fresh onion bagel with thinly sliced ham and cheddar cheese. Pile the ham high, please.
falafil. I don’t know which region’s variant it is but the one I could probably subsist on forever is:
Roast beef, swiss cheese, lettuce, tomato
When I was a kid in the '60s-'70s, my parents took me to the original Corky & Lenny’s at Cedar and Warrensville, which dated back to 1956, at least three times a year. I see the “new” location on Chagrin (opened in 1973) is still in business.
That would be the first place I’d look for good pastrami in Cleveland.
Anyway, look on the East Side, where the Jews are.
Parma for your kielbasa, though.