Butter one side of 8 slices of bread, then spread mustard on one of the unbuttered sides of 4 slices. Layer your pastrami, then top with the other side of bread, buttered side up.

It is slow roasted, marinated in a beet-red mixture that mimics the flavor and appearance of pastrami, and baked for a satisfying replacement of the deli classic. Preheat the oven to 325°F.

4 Excellent Pastrami Tacos to Try in NYC. Robert Sietsema tracks down one of our most elusive cross-cultural treats. by Robert Sietsema May 12, 2017, 12:36pm EDT Share this story.

Certainly a taco could never fill the gaping hole left in the collective hearts of NYC eaters missing Carnegie Deli’s infamously gigantic sandwiches. But we ...

For the first time ever, pastrami will be served at the State Fair of Texas. Smokey John's is set to open the only New York style deli at the fair. Skip Navigation ...

Spread 4 slices with mustard and top each with a layer of pastrami. Divide half of the cheese slices equally among the 4 bread slices, then arrange a layer of pickled cucumber on top of the cheese.

Joey "Jaws" Chestnut is more than just a Fourth-of-July phenomenon. Best known for his domination of the Nathan's Famous Hot Dog-Eating Contest each July 4, the San Jose State graduate and renowed ...

After a few days of business, the chef has been able to increase her production, but she's maintained a careful pace. The brisket undergoes an eight-day curing process and about a five-hour cook ...

The “Papa,” named after Trisha’s grandfather Al Langer, is a rendition of the iconic #19 sandwich, comes with hot pastrami, Swiss cheese, coleslaw, and homemade Russian dressing.

375 g (3/4 lb) deli pastrami, uncut. 1 large Yukon gold potato, peeled. 4 celery stalks. 1 cup red bell pepper. 1 tbsp vegetable oil. 1/2 cup fried peanuts. 2 tbsp soy sauce. 3 tbsp Chinese chili oil.