I have finally succeeded in making a good "fake" pastrami (I don't have a smoker, so I use Liquid smoke when curing). The picture on wikipedia http://en.wikipedia.org/wiki/Pastrami from Carnegie Deli in New York makes my mouth water

Does anyone know what kind of rye bread is used on a classic New York deli sandwich (pastrami on rye)?
A reliable recipe would be highly appreciated. I have access to good sourdough if needed.
Thanks in advance.