In this great nation of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.

20110516-152178-market-house-pastrami-side-view.jpg

[Photographs: Adam Lindsley]

With a name like Market House Corned Beef, you'd think the thing to order would be the corned beef, no? Seems logical, except when said establishment also serves pastrami. And as anyone who's anyone knows, pastrami is corned beef taken to the next level.

Why, when corned beef is already so delicious? Because pastrami goes one step further: it's smoked after it's been cured. There are several small variations on the preparation that change depending on where you buy it, but I've yet to find a corned beef with more flavor than the pastrami sitting next to it.

20110516-152178-market-house-exterior.jpg

This is certainly the case at Market House, where I compared both their hot corned beef and hot pastrami sandwiches. The pastrami was just a better product all around. Salty, peppery, with a strong overtone of coriander, it made for a very good sandwich topped with melted Swiss cheese on lightly toasted marbled rye.

It's not the best pastrami you'll ever eat; it's cut too thinly for that, and as such it loses almost all of the juiciness that elevates certain delicatessens over the competition. Places like Katz's in New York, Langer's in Los Angeles, and Kenny & Zuke's in Portland cut their pastrami into thick slices for a reason, but for a sandwich this cheap and filling, you'd be hard-pressed to find a better version in the neighborhood.

20110516-152178-market-house-pastrami-plate.jpg

At $8.95, the sandwich is a steal. It's enormous—about three inches thick—and will feed two people easily. Potato salad, a pickle spear, and an oatmeal raisin cookie come on the side as a nice little bonus, along with mustard, mayo, tomatoes, onions, lettuce, and an extremely hot horseradish. My advice? Stick with the mustard and leave the rest of the accouterments alone. They'll only divert you from the main attraction: that fat wad of pink meat.

20110516-152178-market-house-corned-beef-tongue.jpg

Market House Corned Beef

1124 Howell Street, Seattle, WA 98101 (map)
206-624-9248

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: