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Been a long time comin’ but today I am finally taking on the Pastrami on Rye. I didn’t have time to make the pastrami from scratch and we really don’t Jewish delis anywhere near me (which I still understand how that can be). So, I source almost everything from Katz’s Delicatessen in New York City. What not go with the big dog, ammi right?
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#PastramiOnRye #sandwichtube #oddsandwiches #inthechipswithbarry #sandwichesofhistory #historicsandwiches #oldsandwiches #oldrecipes #sandwichesofyoutube #1888 #KatzsDeli
Welcome to Sandwiches of History. Today we’re doing a sandwich that I’m a little surprised it’s taking me so long to get around to. We’re going to be doing a Pastrami on Rye Now, ordinarily, I would make the pastrami, but I don’t have enough time. So I ordered some pastrami from a specific deli in New York as well as the bread. Just got to reheat it a little bit. First thing we got to do is heat up the seedless rye bread in the toaster oven, but not toast it. Now we drop our bag of pastrami into boiling water, lower the heat, cook [reheat] it for five minutes. Now we spread on some spicy brown mustard. Now we pile it onto our bread. Yeah, normally they do a perpendicular cut, but, I’m a diagonal guy, so here we are. Alright, let’s give this Pastrami on Rye a go. Mmph Mmmm It’s delicious. Epic simplicity. Getting all the seasoning of the pastrami. And it’s going really well with that spicy brown mustard. I do want to plus it up, though. I gonna add some full sour pickles. Also from a deli in New York. Okay, let’s give this Pastrami on Rye, plussed up with some full sour dill pickles, a go. That is so good. Now we’re gettin’ the pickley pop a little bit of crunch, a little texture in there Going really well the pastrami really well with the mustard. Alright, So I got the meat and the bread from Katz’s Deli in New York. But I gotta say, one of the best pastramis I’ve ever had was from Larder in Cleveland. So if you’re in Cleveland, check out Larder. And, no, Katz isn’t paying for this. I just decided to do it this way because I wanted to do the sandwich, but I didn’t have time to make the pastrami. The original Pastrami on Rye, man, it’s pretty simple, but it’s really, really quite tasty. I’m going to give that an 8, Plussed up with the dill pickles, 9. I love this, I am absolutely going to finish that. And I will absolutely have this again because it is so good. Alright, see you tomorrow.
45 Comments
Please make a video in which you make your own pastrami. Perfect for "Revisited."
7
Barry flipped to the recipe for the pork bung and gelatin sandwich from 1959's Housewives Delights and decided he was having Katz's instead.
That Pastrami looks juicyyyyyyyy
Hmmm… 1888… This means a Pastrami on Rye was Jack the Ripper! Or Jack the Ripper invented the Pastrami on Rye!
Exciting stuff!
Looks great! I'd plus it up again with black pepper and mayonnaise.
I like to mustard both sides for a sandwich like this
Even my saliva is salivating! 🤤 That mustard looks amazing! 🤤🤤
Yeah, I'm 20 seconds in and I know this is gonna be good
Plus it up with liverwurst.
My favorite sandwich pastrami on rye but how about on sourdough bread? With pimples 😊 both are great !!👍👏
One of my favorites! I eat pastrami on rye fairly often, generally not with ingredients as fancy as Katz's, though my local butcher does a pretty good job. Never made my own, I'll have to try.
Plus ups would be coleslaw on the sandwich, a knish with mustard on the side and a Dr. Brown's Celray Soda!
one of the world’s greatest sandwiches, always heaven
Hot take…Stachowski's in DC beats Katz's pastrami. It's close, and both are AMAZING, but I think Stachowski's tends to be more tender, but…again…it's almost a coin flip as to which is better and both are just amazing.
How did they sous vide the pastrami in 1888?
Katz's Pastrami on Rye is a classic, a world class sandwich. 🥪 And their pickles are the best. 🥒
Cleveland mentioned!🎉
Always heard of pastrami, but never really knew what it was. I’d like to try it sometime (as a cheating vegetarian), but the sandwiches on the wiki are so ridiculously piled with meat that I think I’d have to ask for more bread and break it down…
I'd plus it up with Russian dressing and sauerkraut.
Ngl sometimes I just watch these for the vicarious feeling of that "mm". I feel like I can imagine the flavor
A true Classic requires just a loving bite ! But a touch of pickled red cabbage or sauerkraut on the side is plus plus 🤩👌
This is one where I only want to plus it up with another.
Montreal smoked meat next!
Needs Gouldens
You really can't go wrong with pastrami. Meat of the Gods.
Naval cut pastrami is the best if you can find it.
Pastrami on rye with mustard is good? Golly gosh gee willkers who could have guessed?!
I'm absolutely going to finish this, because it's so good……..and because it cost me $150.00.
If u dont like pastrami & rye, you're heart is black & broken
I just want to say you crafted a well made sandwich for this one. The spread and portions was perfect.
@ 0:36 seconds you can hear the anticipation if you listen carefully.
Montrealer here, maybe I'll go down the street, to Schwartz's.
Not a word will I say this most holy and blessed day, no longer must I cry ……..you've been converted brother! All hail the most holy rye
Thing with pastrami is you cant buy it like normal luncheon meat like ham, chicken, turkey, etc. Cause I know damn well if I want pastrami, im piling that sandwich HIGH to the point where Katz' is jealous.
Add some sharp Vermont cheddar, kale and maple mustard and you have a Bernie Sandwich.
Idk if you can find it where you are but Montreal Smoked Meat is very good. Basically smoked brisket with french spices
Barry… if you call that piling on the pastrami you are either not Jewish enough or not hungry enough. But I tell you, even just a lunch snack that sandwich would have an "Avi Ben Schlomo" amount of pastrami. No, I have no idea who that guy is, my point is we need more meat on it. I want the throbbing sensation on the left side of my neck after eating this. My gentile sensibilities say that the pastrami deserves no less and my Jewish brethren get another point for making the world a better place one sandwich at a time.
Where are the pickles from, bossman?
that pastrami looks amazing.
Love the stacking music
I managed to eat at Katz’s deli earlier this year, on me holiday. I’m happy to report it lived up to the hype.
Seeded rye is best
Pastrami on rye with hot mustard is one of my very favorite sandwiches. I’ve never heard of “making pastrami” before but I will be checking it out! Yumm!