Deli Sandwiches

We call this group the deli sandwiches because most of them originated, became popular or are simply regularly served in delis (delicatessens). All of them are hearty from all the meat, cheese, and garnishings in between the bread that they can already be considered a full meal or main course. Deli sandwiches can be eaten in or taken home for eating later.

The pastrami sandwich is a popular sandwich with a filling made from pastrami or brined beef brisket. According to the specialty food online magazine, The Nibble, the beef is “partly dried, seasoned with herbs and spices, smoked, steamed and sliced.” It is then piled into rye bread and garnished with mustard. In other recipes, the pastrami meat is further seasoned by cooking it in beer and mustard before piling onto the sandwich. On the side of a pastrami sandwich is a plate of coleslaw and dill pickles.

The kin of the pastrami is Reuben, composed of corned beef or pastrami layered on rye bread and garnished with sauerkraut, Swiss cheese, and a dressing (Russian or Thousand Island). It is grilled or toasted. Instead of rye, you can substitute pumpernickel bread. Likewise, buy bottled dressing or you can also make your own (mix mayonnaise, ketchup and horseradish for a sauce to spread on the bread).

The cheesesteak celebrates grilled steak and melted cheese in one sandwich. An original creation from Philadelphia, Pennsylvania, the sandwich uses a specially made Philadelphia roll that has just the right texture to carry the weight of the meat. While the bottled Cheeze Whiz brand is the traditional cheese sauce used, you can also make your own cheese sauce using grated provolone and Parmigiano-Reggiano cheeses. Serve the cheesesteak with sautéed mushrooms and peppers as well as caramelized onions on the side.