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Pastrami or Corned Beef--Which Do You Prefer on a Sammage?

I love a corned beef on rye as much as the next guy, but CB has a sweetness to it that I occassionally find offputting. Not so with pastrami. Love that stuff and could happily eat it every day.

You?

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  1. +1, especially if they do the unpardonable and glaze it. I too could eat a heapin' helpin' of pastrami every day, especially scrambled into eggs and put onto a bagel, or sided with a bagel, or by itself, or rolled around some kraut and eaten out of hand.

    2 Replies
    1. re: mamachef

      Hot pastrami, kraut, swiss cheese, and spicy brown mustard on good Jewish rye--it just doesn't get much better than that.

      1. re: Perilagu Khan

        I had one a' them bad boys this weekend, after I crawled out of the Valley of the Shadow of Death and you're right, it didn't get much better. My brother does a very bad thing wherein he nukes pastrami and swiss on a plate (baaaaad deli style) and fries a ring of pineapple, and then places it all into a seeded rye bun. With very hot mustard, it's a great and beautiful creation.

    2. I'm just a big pastrami guy. But my humor says I should be corny beef.

      1. I loathe bad corned beef (especially the stuff made from round), but when it comes to a quality deli that opinion gets turned around by 180 degrees. When that flavor is just right, and not overbearing, and the texture is soooo juicy and tender I enjoy it as much as pastrami, if not more.

        Usually my decision between the two is dependent on where I am getting it (i.e.- pastrami from Sarge's, corned beef from Second Avenue, that sort of thing). Either that or my wife and I will get one of each and go 50/50.

        1 Reply
        1. re: TongoRad

          Depends on whether I'm at a really good deli or a normal diner/lunch counter, or at home. Great deli pastrami is wonderful, normal straight-off-the-loaf rubbery pastrami much less so, and I find the seasoning tastes odd and artificial.

          For home sandwiches, I really like CB round. I cook it to medium-rare and then press and chill it overnight. Makes a great buffet item, sliced really thin and served with hot mustard and/or horseradish sauce. If you overcook it of course it's just about inedible.

        2. What is a "sammage?" Is that French?

          1 Reply
          1. re: beevod

            Just US slang for sandwich.

            I love both pastrami and cb. Each has it's time and place, depending on my current cravings. And, I'll admit, I've even enjoyed a hot pastrami on rye with - yes - cream cheese! Don't throw rocks at me, please.

          2. What about a combo? Sometimes I order that just to try both.

            2 Replies
            1. re: Steve

              I've had that combo. at Katz's, but then went ahead and gilded it with a layer of chopped liver and was in gustatory heaven. Spicy, sweet, soft, stringy, smooth - absolutely delicious. A veritable oral Disneyland.

              1. re: Steve

                The Firehouse chain serves something called the New York Steamer, which has both CB and pastrami. I like it.