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Pastrami versus Corned Beef Sandwich, the winner is?

OK, i've been reading the pastrami side thread for a week and am overly curious. Which is everyone's choice Pastrami or Corned Beef? Me, I go for the Pastrami sandwich on rye with mustard. Every now and then I go for the combo of Pastrami and Corned Beef, then I split the meats and have a half of Pastrami and half of Corned beef.

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  1. Sorry, but I believe you are trying to invent an issue where there is none. Corned beef is probably a more popular order if that's what you're after. You can find corned beef in almost every supermarket, but pastrami is harder to track down. I don't believe one is more Chowish than the other.

    When trying out a new place the combo idea is very good, because so often a deli will do one great but not the other. Hopefully they will make a half 'n half sandwich so you don't have to manipulate the meats yourself.

    1 Reply
    1. re: Steve

      I agree with Steve. Both are winners in their different ways. No need choose between them.

    2. There used to be a terrific old-style deli near my office and one of their more popular sandwiches was called the No. 150. It was a fresh Kaiser roll piled high on one side with lean corned beef brisket and on the other side with lean luscious pastrami. They then put provolone over each side and popped it in the broiler. Once the cheese was melted and the roll slightly crisped, they closed the sandwich and served it with carmelized onions and brown spicy mustard. Yummmmmmmm......

      They've been gone more than 5 years, but I can still taste that sandwich.

      Barb

      1. I'd vote for The Third Way: some good smoked meat from Montreal.

        2 Replies
        1. re: Gary Soup

          Yes, had this for the first time last month (Dunn's, Ottawa location). It would make any deli lover jealous.

          1. re: Gary Soup

            Me too! But you would know that it would be my vote. You just beat me to it.

          2. I used to be a serious pastrami lover, but then I tried corned beef and now that's my favorite. The way I like it: warm corned beef served on rye toast piled high with coleslaw and Russian dressing. Yum!

            1. I started the other thread and maybe it's because we can't get a good pastrami sandwhich here, but my vote is pastrami, on rye with brown mustard.