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.

Curing time: 8 days. Drying time: 24 hours. Smoking time: 3 to 3 1/2 hours. 1 slab of beef flank, 4 1/2 to 5 pounds. 1/2 cup salt. 2 tablespoons sugar. 1 teaspoon sodium nitrate (saltpeter), see note ...

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 ...

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.