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Hi, guys!

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 . I have good sauerkraut and cucumber, so all I need now is a decent rye bread recipe.

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.

The one in "The Bread Bible" by Rose Levy Beranbaum is excellent.
Can't post the recipe here, but here's a link to an adaptation by a well respected food blogger......

http://smittenkitchen.com/blog/2010/01/ ... rye-bread/

BTW: Not all the rye bread served at NY deli's is great stuff, the bread that Katz' serves is kind of blah, but the pastrami is great.


~Martin

The Fresh loaf site has some good variations try this search link there for jewish rye.

http://www.thefreshloaf.com/searchresul ... &sa=Search

Thank you!

I've used this recipe from King Aurthor and really like it. There are others as well you might want to search the site.

http://www.kingarthurflour.com/recipes/ ... ead-recipe

grisell wrote:The picture on wikipedia http://en.wikipedia.org/wiki/Pastrami from Carnegie Deli in New York makes my mouth water

That's one seriously STUFFED sandwich!!

Spuddy wrote:

grisell wrote:The picture on wikipedia http://en.wikipedia.org/wiki/Pastrami from Carnegie Deli in New York makes my mouth water

That's one seriously STUFFED sandwich!!

I ate there when I was like 19 years old (so at the peak of my ability to eat 1500+ calorie meals) and I remember that I was unable to finish the hot pastrami sandwich that I got.

I do remember the sandwich well. It was a mountain of meat, with a bit of spicy mustard and bread on the bottom that was soaked through to be useless. It's a fork user's sandwich, and beautiful in its simplicity: it pays homage to the delicious, delicious cured meats without any interference from other flavors.

Hi Martin tried the SK recipe and it was good only thing was the cooking times. I went with the 450 (230C) for 15 mins and had an internal of 64C 12 more mins @ 200C and I was a bit overdone.Probably carried the temp over.

Jim