What sandwich do you order when you go to the deli? (grill, mushroom)

[DawnMTL]

Originally Posted by jtur88

I don't think I've ever lived in a city that had one, except maybe Montreal, where they would almost certainly have been Kosher.

Not all of them in Montreal are kosher -- just in certain sections of Montreal.

Now, the important part: When did you live in Montreal???

I lived there my whole life (1965-) until I moved to Connecticut (-2005). We may have been neighbors at some point???

[CaptainNJ]

Originally Posted by rainroosty

All the Jewish Delis I've been to were really great!

growing up in nj and working in brooklyn, thats what im familiar with. i see people talking about havarti cheese and different meats and veggies on their sandwiches and i dont know what they are talking about. i know corned beef, roast beef, pastrami and turkey. never cheese. spicy brown mustard or russian dressing.

[Gue]

roastbeef on rye

had it today~delish!

[jtur88]

Originally Posted by DandJ

Not all of them in Montreal are kosher -- just in certain sections of Montreal.

Now, the important part: When did you live in Montreal???

I lived there my whole life (1965-) until I moved to Connecticut (-2005). We may have been neighbors at some point???

I was gone before you were born. I doubt if we'd have been neighbors, I lived on Pie IX near Jean-Talon. My favorite eatery was FDR.

[Oildog]

Rueben or a hot pastrami with 'special sauce'.

[Walter Greenspan]

Originally Posted by Oildog

Rueben or a hot pastrami with 'special sauce'.

In a kosher delicatessen, pastrami is always served hot from a steam table.

[eggalegga]

Capicola, genoa salami, pepperoni, Muenster cheese, lettuce, tomato, red wine vinegar, olive oil, salt & pepper on a crusty Italian bread/roll.

[gentlearts]

It would be a big hot pastrami on rye with some mustard. No good delis around here, though.

[TN Tin Man]

Build a cold / hot deli sandwich. Meats and topping you would find at your deli or at your super market and your garnish.

I make a Tin Man Ruben.
Fresh hearty Dark Rye with hearty crust.. brown spicy mustard. Lean corn beef layers of corn beef and Swiss cheese and thin onion. Topped with a generous dollop of pickled cabbage. Place this into a Panini press or a brick wrapped in aluminum foil. Wrap sandwich in foil. lay brick ontop. Place in oven 350 30min.
Serve with a good crisp dill pickle ~ chips and dark beer.

[nmnita]

oh this is soooo hard: my favorite sandwhich is a good deli but it is so rare to get a really good one. Here is my sandwhich or one of them.

Let's start with good pumpernickel bread
We need to have quality mayo on one slice and horseradish mustard on the other.
Now we will add some fresh spinach, a think slice of tomato and a slice of valdenia onion. Let's not forget the homemade sour sliced pickles.
We will now place 2 slices of truely top of the line swiss cheese and pile the freshly sliced ham on top.
Now try and close the sandwhich and cut in 1/2.

Nita