Katz's deli exemplifies how pastrami took over New York City, but the offering from Langer's is certainly no slouch either. Both sandwiches are piled high with meat that has been expertly cured and sliced fresh and thick.
To take a traditional pastrami sandwich to the next level, creating balance is key. Injecting a dose of heat, some sweetness, or a pop of freshness can contrast the salty notes of the meat. Incorporating something crunchy is also a great way to make each bite more texturally interesting. And, there are countless ways to build this all-important harmony. With the help of creamy spreads, crisp veggies, tangy pickles, and fruity slices, you can transform the basic meat-bread base into a layered, flavor-packed creation.
There's a very big difference between a good pastrami sandwich and a great one, and much of that comes down to the meat. You know right away when you're eating a perfectly cooked piece of pastrami - it should be tender, juicy, and bursting with so much natural flavor that you shouldn't need any toppings to compliment it. But there is one other small step you need to take to build the ultimate deli-style pastrami sandwich, and that's toasting the bread.
A new restaurant and deli has brought some Detroit classics to Florida food scene. Kelsey's Coney Island and Deli in Bradenton opened in July with a menu that stars the coney dog - a hot dog topped with chili, onions and mustard. "We actually have the sauce brought in from Detroit," owner Ken Dowse said. MORE: Pizza spot with Detroit-style pies will be sticking around in South Miami For Dowse, the restaurant is more than just a new business venture - it's a chance to reconnect with his own Detroit roots. Dowse has lived in Florida for 30 years. He previously owned Kelsey's Bar and Grill in the area., as well as a thrift store. When a convenience store in the plaza closed, Dowse jumped at the chance to launch a new restaurant where he could share his Detroit favorites.
