New York City: Pastrami Sandwich
If you’re of the belief that a good sandwich is an art, then get ready to be schooled in true art history. The over-stacked, stacked-high pastrami sandwich is a New York City classic, but is said to originally hail from Romania. What exactly is pastrami (aside from delicious)? It’s beef (or occasionally pork, mutton or turkey) brined, partially dried and seasoned with herbs and spices before ultimately being smoked and steamed.
This must-try meat made its way to the big apple by way of kosher butcher and Lithuanian-immigrant, Sussaman Volk, who used a recipe given by his Romanian friend and began to serve it on sandwiches out of his butcher shop. Because it’s New York – they went big, with stacks of meat piled high between freshly sliced rye bread. The sandwich become so popular, Volk changed the butcher shop to a restaurant, a perfectly dill pickle was added as a garnishment, and the rest, as we say, is delicious, delicious, history.
Hey, if you can make it here …