Sunday, July 13, 2008

NYC Delicatessens: Sandwiches like no other.



One of NYC's unique culinary contributions is the overstuffed deli sandwich. With famed spots like the Carnegie Deli, the Stage Deli, and several other ones to name, NYC has a rich tradition with this classic dish.

Slices of corned beef, pastrami, or other cured meats are heated (sometimes with a cheese topper) and placed on rye bread with only a few notable yet subtle extras, most notably sauerkraut or russian dressing. From reubens to pastrami and triple-decker sandwiches, there are so many interpretations to savor.

The above-pictured sandwich is a Pastrami sandwich from 2nd Ave Deli, a small yet enthralling deli on the Lower East side. This particular rendition is topped with cole slaw as well as a side of both russian dressing and deli mustard.

But if you can't get to NYC, I make a reuben using pretty much the same stuff. Here's my version:

Two slices long rye bread

1 Cup sliced Pastrami or corned beef

1/4 cup sauerkaut

2 slices swiss cheese

Thousand Island dressing (about the closest to Russian you can buy in a major supermarket)

After spreading the dressing on both slices of bread, place the sauerkraut and then the meat in equal portions on each slice of bread. Place the slices of cheese on top.

In a toaster oven, lay each open-face slice on the rack and toast for about 6-8 minutes. Remove, place together, slice, and serve.

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