Pastrami on Rye
"Pastrami on rye is a Jewish deli icon: beef brisket brined in spices for weeks, rubbed with peppercorns and coriander, smoked for hours, then steamed until fork-tender. It's hand-carved into a towering pile (often 1 pound of meat) on rye bread with mustard—no mayo, no lettuce. Katz's Delicatessen (since 1888) on the Lower East Side is the historic standard-bearer. The sandwich is messy, massive, and requires two hands."
Logistics
Expensive
Vibe
Historic, indulgent
Duration
1 hour
Best For
Lunch
The Backstory
Pastrami arrived with Romanian-Jewish immigrants in the late 1800s who adapted Romanian pastramă (cured goose). Using cheaper beef brisket, they created the NYC version. Katz's Deli opened in 1888 and survived generations. The 'Send a Salami to Your Boy in the Army' WWII campaign is legendary. The deli culture peaked mid-1900s but declined as Jewish communities dispersed.
Local Secret
"Order at Katz's: take a ticket at the door (don't lose it or you pay $50 fine), order pastrami on rye with mustard at the counter, tip the carver $1-2 for extra meat. Don't ask for mayo—it's a cardinal sin. Sharing is smart; the sandwich is 1+ pounds. Go during off-peak (2-4pm weekdays) to avoid lines."