I fell in love with pastrami as a young girl. Pop would on occasion treat us to pastrami from Katz Delicatessen. Arriving home with it deliciously sliced and wrapped in the white butcher type paper. Since Pop’s Katz trips were on occasion, I would get my in between fixes with the neighborhood bodega’s pastrami hero sandwiches, warmed of course.

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Fast forward, here is my version of a Pastrami Reuben. Previously, when out, I would always substitute the rye bread for something like sourdough. This also occurred with Patty Melts. The rye was just too much for my palate. Now look at me? In 2020, marble rye has become my new culinary BFF, as a result of a recent visit to The Bagelry in Silver Spring where the marble rye bagel was recommended for the reuben.

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My version of a Pastrami Reuben has pastrami (over corned beef), guyere cheese (instead of Swiss), cole slaw (prefer over sauerkraut), thousand island dressing, and caramelized onions (added touch) on pan toasted buttered marble rye bread. I happened upon the Capital Baking Company marble rye bread (Giant’s deli counter) which is so good with great texture, thickness, and flavor. Hmm… Hmm… Good… with lots of yummy drippings (what slides down your hand). 😋😍 PS: Pop approved. Bon Appetit. Enjoy! Love! #BeDoLove #91YearsYoung #CareGiversMatter #FindYourZen #LivingOutLoud #BeDoLoveSAVOR #BonAppetit #IChefToWriteAboutIt #Yummylicious #Yummyliciousness #Foodie #FoodieLife #ExpandYourPalate #Pastrami #PastramiReuben