Ever since I first heard about the legendary pastrami sandwiches of New York City, I knew it was a culinary experience I couldn’t miss. The tales of tender, smoky pastrami piled high between slices of fresh rye bread had me captivated. It was a taste of NYC history, a cultural icon in sandwich form.
The first sandwich served in New York is often attributed to John Montagu, the 4th Earl of Sandwich, in the 18th century. However, it’s important to note that sandwiches in some form or another have likely been consumed for centuries in various cultures. Legend has it that the Earl of Sandwich was an avid gambler, and during a particularly long gaming session, he requested his servants to bring him some meat tucked between two slices of bread. This allowed him to continue playing without the need for utensils or getting greasy fingers on the playing cards. His fellow gamblers took notice and began ordering “the same as Sandwich,” which eventually led to the term “sandwich.”
The sandwich concept quickly gained popularity and made its way to America. In New York, with its diverse immigrant population and bustling markets, the sandwich evolved and diversified, incorporating various ingredients and regional influences. It became a convenient and quick meal option for the busy and industrious city. The sandwich’s practicality and versatility made it a perfect fit for New York’s fast-paced lifestyle, and it soon became a staple in the city’s culinary landscape. Today, New York is known for its wide variety of sandwiches, ranging from the classic pastrami on rye to a plethora of international sandwich offerings, reflecting the city’s rich cultural tapestry.
The distinctive taste and texture of NY pastrami are what elevate these sandwiches to legendary status. The meat is tender, juicy, and bursting with flavor, making each bite an unforgettable experience. The balance of spices and the smoky undertones create a harmonious symphony of flavors that’s unlike anything else.
A Symphony of Flavorful Artistry
What truly distinguishes these sandwiches from any other is the meticulous process behind their creation. The journey begins with a prime cut of beef brisket, chosen with the discernment of a master craftsman. It undergoes a transformative ritual of brining, infusing the meat with a symphony of secret spices. Then comes the slow-cooking, a patient dance of flavors and textures. Finally, the smoking, which imparts a distinctive smokiness that’s impossible to replicate. The result is a pastrami that’s nothing short of a masterpiece, a melange of tender, succulent, and intensely flavorful meat. When the opportunity finally arose, I embarked on a pastrami pilgrimage to two of the most iconic establishments: Katz’s Delicatessen and Carnegie Deli. The sheer size of their pastrami sandwiches was staggering, a testament to their dedication to delivering an authentic NYC experience. But what struck me most was the unique character of each. At Katz’s, the pastrami was a revelation of tenderness and flavor. Carnegie Deli, on the other hand, offered a thicker cut that was equally delightful, showcasing a slightly different facet of the pastrami experience.
Where Flavor Meets Tradition
Katz’s Delicatessen, founded in 1888, is a living legend. The walls echo with the history of countless pastrami lovers who have passed through its doors. Carnegie Deli, while the original location has sadly closed, remains a beacon of pastrami excellence, with its thick-cut, towering sandwiches. For those seeking the quintessential pastrami experience, these establishments are more than eateries; they’re cultural landmarks that have contributed to the very fabric of New York City’s culinary identity. Each bite is a testament to the time-honored artistry of pastrami preparation, an experience that transcends the ordinary and leaves an indelible mark on the palate and the memory.
Where to Savor the Best NY Pastrami Sandwiches
Katz’s Delicatessen: An institution in NYC, Katz’s has been serving up iconic pastrami sandwiches since 1888. Their hand-carved sandwiches are legendary and have graced the plates of countless celebrities and locals alike.
Carnegie Deli: Though the original location has closed, the legacy of Carnegie Deli lives on through its pastrami sandwiches. The meat is thick-cut, piled high, and absolutely delectable.
2nd Ave Deli: With its commitment to traditional Jewish deli fare, 2nd Ave Deli offers a classic pastrami experience. The sandwiches are generously portioned, and the pastrami is impeccably prepared.
Pastrami Queen: A hidden gem in the Upper East Side, Pastrami Queen is known for its succulent pastrami, served on rye bread with all the classic fixings.
Ben’s Kosher Delicatessen: While it may be a chain, Ben’s consistently delivers on quality. Their pastrami is expertly prepared and their sandwiches are a delight for pastrami enthusiasts.
Want to make pastrami sandwich at home?
Absolutely, you can make a New York-style pastrami sandwich at home! While the process can be a bit time-consuming, the result is well worth the effort. Here’s a basic guide to help you get started:
Ingredients You’ll Need:
Beef Brisket: Look for a high-quality beef brisket. This is the primary cut of meat for pastrami.
Pastrami Rub/Spices: This typically includes ingredients like black pepper, coriander, garlic powder, paprika, and mustard seeds.
Rye Bread: Authentic New York-style pastrami sandwiches are typically served on rye bread. You can choose between light or dark rye, depending on your preference.
Mustard: A classic condiment for a pastrami sandwich.
Pickles: These provide a tangy crunch that complements the richness of the pastrami.
Swiss Cheese (Optional): Some people like to add a slice of Swiss cheese to their pastrami sandwich.
Steps to Make a Homemade Pastrami Sandwich:
Brining and Curing (Optional): If you’re starting with a raw brisket, you’ll need to brine and cure it first. This process involves soaking the meat in a mixture of water, salt, sugar, and various spices for several days to infuse flavor and preserve it. You can find many recipes and guides online for this step. Applying the Pastrami Rub: After brining (or if you purchased a pre-brined brisket), you’ll apply the pastrami rub. This is a mixture of spices that gives the pastrami its signature flavor. Make sure to coat the brisket evenly. Smoking or Cooking: Traditionally, pastrami is smoked to develop its distinctive flavor. If you don’t have a smoker, you can use your oven or a grill with indirect heat. Slow-cook the brisket until it’s tender and has an internal temperature of around 190°F (88°C). Resting and Slicing: Allow the pastrami to rest for a bit before slicing it. This helps retain its juices. Slice it thinly against the grain for maximum tenderness. Assembling the Sandwich: Layer the pastrami on slices of rye bread. Add mustard, pickles, and Swiss cheese if desired.
Enjoy! Close the sandwich, press it lightly, and take a bite of your homemade New York-style pastrami sandwich! Remember, making pastrami at home can be a bit of a project, but the satisfaction of enjoying your own creation is well worth it. For an authentic taste of New York’s finest pastrami sandwiches, you will have to visit any of these restaurants mentioned earlier. They’re not just eateries; they’re institutions that have helped define the culinary landscape of the city.
