pastrami on rye

{{Infobox prepared food

| name = Pastrami on rye

| image = Pastrami-Sandwich.JPG

| caption = A pastrami sandwich from Katz's Delicatessen

| alternate_name =

| country = United States

| region = New York City, New York

| creator =

| course =

| type = Sandwich

| main_ingredient = pastrami, rye bread, spicy brown mustard

| calories =

| other =

}}

Pastrami on rye is a sandwich comprising sliced pastrami on rye bread, often served with mustard and Kosher dill pickles. It was popularized in the Jewish delicatessens of New York City and has been described as New York's "signature sandwich". It was created in 1888 by the Lithuanian immigrant Sussman Volk, who served it at his deli on Delancey Street in Manhattan.

History

File:Pastrami sandwich.jpg.]]

Sussman Volk emigrated from Lithuania in the late 1800s and opened a small butchershop on New York's Lower East Side. He befriended another immigrant, from Romania, whom he allowed to store meat in his large icebox. In exchange, the friend gave the recipe for pastrami to Volk, who began to serve it to his customers. It proved so popular that, in 1888, Volk opened a delicatessen at 88 Delancey Street, one of the first delis in New York City, where he served the pastrami on rye bread.{{cite book | title=The Book of New York Firsts | first=Henry | last=Moscow | publisher=Syracuse University Press | page=[https://archive.org/details/bookofnewyorkfir00mosc/page/123 123] | year=1995 | access-date=March 25, 2016 | isbn=0815603088 | url=https://archive.org/details/bookofnewyorkfir00mosc | url-access=registration | quote=pastrami sandwich origin.}}

The pastrami on rye became a favorite at other delis, topped with spicy brown mustard.{{cite book | title=Encyclopedia of Jewish Food | first=Gil | last=Marks | publisher=Houghton Mifflin Harcourt | year=2010 | access-date=March 25, 2016 | isbn=978-0544186316 | url=https://books.google.com/books?id=gFK_yx7Ps7cC | archive-url=https://web.archive.org/web/20130927065021/http://books.google.com/books?id=gFK_yx7Ps7cC&printsec=frontcover | archive-date=September 27, 2013 | url-status=dead}} Delis in New York City, such as Katz's Delicatessen, have become known for their pastrami on rye sandwiches.{{cite web | publisher=Slate | title=The Ur-Deli | first=Jordan | last=Weissmann | url=http://www.slate.com/articles/business/continuously_operating/2014/10/katz_s_delicatessen_how_the_iconic_deli_stays_in_business_against_the_odds.html | date=October 27, 2014 | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160403055243/http://www.slate.com/articles/business/continuously_operating/2014/10/katz_s_delicatessen_how_the_iconic_deli_stays_in_business_against_the_odds.html | archive-date=April 3, 2016 | url-status=dead}}{{cite web | publisher=New York Eater | date=December 22, 2015 | title=NYC Jewish Delicatessens: The Ultimate Guide | url=http://ny.eater.com/2015/12/22/10628778/best-nyc-delis | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160330121124/http://ny.eater.com/2015/12/22/10628778/best-nyc-delis | archive-date=March 30, 2016 | url-status=dead}} In her review of a book on Katz's,{{cite book | title=Katz's: Autobiography of a Delicatessen | first1=Jake | last1=Dell | first2=Adam | last2=Richman | publisher=Bauer & Dean Publishers | year=2013 | access-date=March 26, 2016 | isbn=978-0983863267 | url=https://books.google.com/books?id=n19YLwEACAAJ&q=%22pastrami+on+rye%22}} Florence Fabricant, the food critic for the New York Times, described the volume "as overstuffed as Katz's pastrami on rye".{{cite news |url=https://www.nytimes.com/2013/09/11/dining/laotian-banh-mi-surprising-cupcakes-and-more.html |title=Laotian Banh Mi, Surprising Cupcakes and More |newspaper=New York Times |date=September 10, 2013 |first=Florence |last=Fabricant |author-link=Florence Fabricant}}

The pastrami on rye sandwich is a symbol of the classic New York Jewish deli,{{cite book | last=Sax |first=David| title=Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen | publisher=McClelland & Stewart | year=2011 | isbn=978-1-55199-583-0 | url=https://books.google.com/books?id=FNsSHeReXg4C&pg=PA45 | page=45}}{{cite book | title=The Artisan Jewish Deli at Home | first1=Nick | last1=Zukin | first2=Michael | last2=Zusman | publisher=Andrews McMeel Publishing | year=2013 | page=ix | access-date=March 25, 2016 | isbn=978-1449441326 | url=https://books.google.com/books?id=m6hn4oY1SlQC&q=%22pastrami+on+rye%22}}{{cite web | work=New York Daily News | title=A pastrami-on-rye goodbye: The sad death of once pervasive Jewish deli culture | first=Ted | last=Merwin | url=http://www.nydailynews.com/opinion/ted-merwin-pastrami-on-rye-goodbye-article-1.2498478 | date=January 17, 2016 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160320001933/http://www.nydailynews.com/opinion/ted-merwin-pastrami-on-rye-goodbye-article-1.2498478 | archive-date=March 20, 2016 | url-status=dead}} featured in delis around the world attempting to recreate the ambience of the original New York delis, in cities such as Los Angeles,{{cite web | publisher=Ynet News | title=Not just pastrami on rye | url=http://www.ynetnews.com/articles/0,7340,L-4334854,00.html | date=January 31, 2013 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160326113134/http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ | archive-date=March 26, 2016 | url-status=dead}} Buenos Aires,{{cite book | title=Save the Deli | first=David | last=Sax | page=191 | publisher=McClelland & Stewart | year=2011 | access-date=March 25, 2016 | isbn=978-1551995830 | url=https://books.google.com/books?id=FNsSHeReXg4C&q=%22Pastrami+on+rye%22}} Boca Raton, Florida,{{cite web | work=Broward Palm Beach New Times | title=Atlas Meat Free Deli's Rachel on Rye Is a Vegan Pastrami Dream | first=Hannah | last=Sentenac | url=http://www.browardpalmbeach.com/restaurants/atlas-meat-free-delis-rachel-on-rye-is-a-vegan-pastrami-dream-7052535 | date=June 22, 2015 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160408173905/http://www.browardpalmbeach.com/restaurants/atlas-meat-free-delis-rachel-on-rye-is-a-vegan-pastrami-dream-7052535 | archive-date=April 8, 2016 | url-status=dead}} and San Diego, California.{{cite web | work=San Diego Reader | title=What's in a name? Pastrami on rye | first=Ian | last=Anderson | url=http://www.sandiegoreader.com/news/2015/apr/28/feast-sessions-public-pastrami-rye/# | date=April 28, 2015 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160406125211/http://www.sandiegoreader.com/news/2015/apr/28/feast-sessions-public-pastrami-rye/ | archive-date=April 6, 2016 | url-status=dead}} The classic, which the Wall Street Journal called New York's "signature sandwich", consists simply of sliced pastrami, placed on rye bread, and topped with spicy brown mustard.{{cite web | work=Wall Street Journal | title=Pastrami on Rye: The 6 Best Places to Eat New York's Signature Sandwich | first=Deborah | last=Dunn | url=https://www.wsj.com/articles/pastrami-on-rye-the-6-best-places-to-eat-new-yorks-signature-sandwich-1452104866 | date=January 8, 2016 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160327065655/http://www.wsj.com/articles/pastrami-on-rye-the-6-best-places-to-eat-new-yorks-signature-sandwich-1452104866 | archive-date=March 27, 2016 | url-status=dead}} It is usually accompanied by a Kosher dill pickle.{{cite web |work=Berkeleyside |title=Saul's Deli is for sale, but there's no need to panic |first=Tracey |last=Taylor |url=http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ |date=March 11, 2016 |access-date=March 26, 2016 |archive-url=https://web.archive.org/web/20160326113134/http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ |archive-date=March 26, 2016 |url-status=live}}

Notable delis and restaurants

Canter's – Fairfax District, Los Angeles{{cite web |work=Interior Design |first=Tom |last=Austin |date=March 1, 2005 |title=On rye, no mayo: Jordan Mozer's update of Canter's deli, a Tinseltown landmark, is a hidden gem at Treasure Island.(fireworks) |url=https://www.highbeam.com/doc/1G1-131280514.html |access-date=March 25, 2016 |archive-url=https://web.archive.org/web/20160418102828/https://www.highbeam.com/doc/1G1-131280514.html |archive-date=April 18, 2016 |url-status=dead}}
Stage Deli – Midtown Manhattan
Carnegie Deli – Midtown Manhattan{{cite web | publisher=QC Pages | first=Harry G. | last=Levine | title=pastrami land, the jewish deli in new york city | url=http://qcpages.qc.cuny.edu/~hlevine/Pastrami-Land.pdf | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160419034856/http://qcpages.qc.cuny.edu/~hlevine/Pastrami-Land.pdf | page=69 | archive-date=April 19, 2016 | url-status=dead}}
Dunn's – Montreal, Quebec{{cite news | newspaper=The Montreal Gazette | date=November 1, 1974 | title=The Montreal Smoked Meat Sandwich | first1=Bonnie | last1=Buxton | first2=Betty | last2=Guernsey | page=39}}The two Montreal locations in this list serve Montreal-style smoked meat, though, which is usually considered a different specialty. {{cite magazine | magazine = Food and Wine | title=The Differences Between Corned Beef, Pastrami and Montreal Smoked Meat | first=Max | last=Bonem | url=https://www.foodandwine.com/meat-poultry/the-differences-between-corned-beef-pastrami-and-montreal-smoked-meat | date=June 15, 2017 | access-date=February 8, 2021}}
Katz's Delicatessen – Lower East Side, Manhattan{{cite news|author=Pete Wells|url=https://www.nytimes.com/interactive/2024/dining/best-nyc-sandwiches.html|title=57 Sandwiches That Define New York City: Katz's Delicatessen: Pastrami on rye|newspaper=The New York Times|date=June 19, 2024}}
Langer's Deli – Westlake, Los Angeles{{cite magazine | last=Ephron | first=Nora | author-link=Nora Ephron | title=A Sandwich | url=https://www.newyorker.com/magazine/2002/08/19/a-sandwich | magazine=The New Yorker | date=August 19, 2002 | access-date=August 14, 2018}}
Liebman's Deli{{cite news| last=Richardson | first=Nikita| title=How's the Jewish Deli Doing? | url=https://www.nytimes.com/2022/11/08/dining/jewish-delis-nyc.html | newspaper=The New York Times | date=November 8, 2022 | access-date=January 16, 2024}}
Second Avenue Deli – Murray Hill, Manhattan
Schwartz's – Montreal, Quebec

Variations

Corned beef and pastrami on rye may be prepared using rye bread, pastrami, corned beef, cole slaw, and Russian dressing. Preparation involves placing both meats on a slice of rye bread and topping it with coleslaw. Russian dressing may be added to the top slice of bread.{{cite web | publisher=Travel Channel | title=Sandwich Report Card: Corned Beef and Pastrami | url=http://www.travelchannel.com/shows/adam-richmans-best-sandwich-in-america/articles/sandwich-report-card-corned-beef-and-pastrami | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160414032626/http://www.travelchannel.com/shows/adam-richmans-best-sandwich-in-america/articles/sandwich-report-card-corned-beef-and-pastrami | archive-date=April 14, 2016 | url-status=dead}}

Pastrami, lettuce, and tomato (PLT) may be prepared using two slices of toasted sourdough bread, mayonnaise, pastrami, lettuce, tomato slices. Preparation involves placing the pastrami on a toasted slice of sourdough bread and topping it with the lettuce and tomato slices. Mayonnaise may be spread on the second slice of sourdough, and placed on top of the sandwich.{{cite web | publisher=Nations Best Authentic New York Deli | title=P.L.T. (Pastrami, Lettuce & Tomato) | url=http://www.nationsbestdelimeats.com/all-recipes/p-l-t-pastrami-lettuce-and-tomato.html | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160405053842/http://www.nationsbestdelimeats.com/all-recipes/p-l-t-pastrami-lettuce-and-tomato.html | archive-date=April 5, 2016 | url-status=dead}}

Delicatessen establishments in Montreal offer a similar sandwich with rye bread and mustard, although with Montreal-style smoked meat instead of pastrami. Note: "Old Man Kravitz, a shameless self-promoter ... Throughout the years Ben claimed that he introduced the smoked meat sandwich to Montreal. But it is a well-known fact that the British-American Delicatessen Store had been dispensing quality smoked meat sandwiches for a period of four years prior to the establishment of Fanny's Fruit and Candy Store. Old Man Kravitz also implied that he introduced smoked meat to Montreal, but we know that is a pile of baloney". Eiran Harris, [http://www.erudit.org/revue/cuizine/2009/v1/n2/037859ar.html Montreal-Style Smoked Meat: An interview with Eiran Harris conducted by Lara Rabinovitch, with the cooperation of the Jewish Public Library Archives of Montreal], Cuizine: The Journal of Canadian Food Cultures: Volume 1, numéro 2, 2009.