I saw this and I immediately knew the “correct” answer. A peppered beef sandwich… no, not peppered pastrami. It may be a local thing, but at least someone else agrees with me. I prefer an onion roll but this is the same place I get mine from.
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I’ve only seen that at Shapiro’s. It’s basically like a peppery pastrami made from round, if I remember correctly. Bit of a different texture and leaner, too. Definitely one of those sandwiches where you really don’t want anything beyond maybe a little bit of mustard or horseradish. Montreal smoked meat is in the same ballpark: like Montreal’s take on pastrami.
Good flavorful ham makes all the difference in a ham sandwich. Sliced thick. A little mayo on wheat bread is all thats needed.
Most deli ham is sliced so thin that there’s no flavor. Its just meat on the bread. Then you need American cheese, mayo, mustard and lettuce to get some taste.
It also might just depend on the deli. There are delis and there are DELIs.
If you’re taking me to the best Jewish/kosher deli in Cleveland(Corky and Lenny’s) then I’ll have a corned beef or pastrami. I can get a better corned beef or pastrami at a Coptic Christian Deli(Slyman’s), also in Cleveland. I can get very good meat sandwiches at various delis in Cleveland, but never the quality of the corned beef or pastrami.
I’ve been to Corky and Lenny’s, my wife is from Cleveland. Very good, but typical corned beef/pastrami sandwich with more meat on it than you can possibly stuff in your mouth. Why do they do that?
Anyway, it’s Genoa Salami with Provolone Cheese. Pick your condiments and sauces and even bread. It’s the Genoa.
Grok… Do you recommend the same minimalism others have? White bread, a spot of mustard, maybe s&p, maybe a tomato slice? I’m kinda trying to figure out the ideal balance of “stuff to meat” ratio.
My meat sandwiches are: meat and bread. Of course, when you eat it like this the meat has no place to hide if it’s not excellent. Therefore I use Boar’s Head meats.
As I, teretii, pulykamell, Chronos, and stillownedbysetters have suggested, for a corned beef/pastrami type sandwich you want RYE bread…
(Really, I think you’re overthinking this - if it’s truly a noteworthy place they probably have an idea how their meat is best served, just go with that…)
