I remember the first time I bit into a Cuban sandwich in Miami. I was ten years old, barely a year into our new life in America. My father had just picked it up from a small ventanita in Little Havana—a pressed sandwich wrapped in wax paper, still warm in his hands. He handed it to me and said, “No es como en Cuba, pero te va a gustar.” It’s not like in Cuba, but you’ll like it.
Pastrami on Rye is more than just a sandwich; it’s a culinary icon that embodies the rich tapestry of New York City’s gastronomic history. This classic deli staple, featuring succulent pastrami nestled between slices of hearty rye bread and adorned with mustard, has captivated the palates of locals and visitors alike for generations.
I thought I knew a thing or two about sandwiches. We have our subs, our roast beef joints, even the occasional lobster roll tucked into a toasted bun. But nothing—nothing—prepared me for my first Po’ Boy in New Orleans.
The Reuben sandwich is a beloved deli classic, known for its perfect balance of savory, tangy, and melty flavors. Traditionally, it combines corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all grilled between slices of rye bread.