What to put in a first-in-ages pastrami sandwich?

As I'm sure I've mentioned before, I have an allergy to sodium nitrite/nitrate. Makes for interesting conversations to overhear, as my kids talk about death bacon and non-death bacon. But on to the question:

For the first time since the allergy was diagnosed* I have found non-lethal pastrami. I'm very excited, particularly as two of my best selling breads are rye. It used to make me a little sad when it was baking, thinking about how yummy deli sandwiches are. Unless they kill you. Which would not make them any less yummy, I guess, just lest desirable!

The problem is....I can't remember what my favourite Montreal deli put on its pastrami on rye (yes, you can want a change from Montreal smoked beef, particularly if you live where its always available). I haven't had their sandwich since I left Quebec in 1979, and no pastrami in any form since 1987.

What would you put on/in your first pastrami sandwich in decades?

*at the same time diagnosed same problem with...pickled herring. Not such a big deal, yes? I don't like it anyway, and I don't think I've ever asked "so, any pickled herring in that chili?".

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.