The Best Egg Sandwich in New York?
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Our contributor makes his nomination for the best egg sandwich in the city
Lahey's egg sandwich may just be one of the best.
Strip malls are not in the New York architectural vocabulary, thankfully. But there’s something that comes awfully close on Ninth Avenue between 24th and 25th streets. A long, low building sits on the east side of the avenue. It’s become a food lover's destination because in one single block a former sculptor named Jim Lahey has put together a little fiefdom. It consists of Co., at 230 Ninth, his fantastically good pizza place where thin crust meets some of the most inventive toppings in New York (think leeks, sausage, and shiitake). Co. is short for Company, but who knew that the root of the word company means "with bread" or con pane? Co. has a communal dining room feel. You can be seated at long tables with many other customers of if you’re feeling less companionable, there’s a wall of tables that seat parties of two or four. You can read his treatise on pizza in his book My Pizza. But you won’t find perhaps the best egg sandwich in New York there... for that, you need to go next door.
Jim Lahey had gone to Italy to learn the art of bread-baking and he brought back his considerable skills and opened his first bakery on Sullivan Street in Soho in 1994. He also brought back the wild yeast he’d cultivated in Italy and started making small-batch bread-baking. The man is a genius with bread, but his range extends to pizza dough and Italian pastries. But today, I salute his egg sandwich. Onto a rustic baguette first goes a crisp piece of pancetta. Topping the salty, crunchy pancetta goes a warm, soft-boiled egg filling that’s close in texture to a chunky egg salad. To top it off, slices of sun-dried tomato. The sandwich is no neat affair to eat since it’s presented in brown parchment paper. All the same, the egg drops out of the sandwich and is so delicious I picked up whatever pieces fell onto the plate. The bread is sublime, the taste is terrific, and the cost of all this greatness: only 6 bucks. Go for it. You’ll be awfully glad you did.
This post originally appeared on www.chewingthefat.us.com
Monte Mathews (with one T) is a New York-based food and travel writer whose blog "Chewing the Fat" has more than 400 recipes and travel stories. Mathews is hard at work on his new cooking and lifestyle book "Hamptons Weekends."
The Best Potato and Egg Sandwich NYC
It's funny, basically I have spent the last decade fleeing the food of my "culinary patrimony", which is Italian-American cuisine. It is only now that I have come to embrace it and find myself on a quest to prepare and find the best of my noble heritage. My latest obsession is finding the best Potato and Egg Hero. Basically, I have deconstructed it on my own and I prepare a soft and moist omelet or scrambled egg with Mozz or Provolone and top it with a higly seasoned Potato and Casserole and sliced roasted peppers with a good semolina Italian roll. It is pretty damn good if I do say so myself, but I dare not say I have obtained perfection.
That is why I call on you Chowhounders to assist in finding the Holy Grail of Potato and Egg sandwiches. I have had the DeFonte version topped with Virginia Ham and it is definitely a satisfying sandwich, but I find it slightly underseasoned if not a little dry.
Please let me hear your recommendations.
Defonte's Sandwich Shop
261 3rd Ave, New York, NY 10010
Perfecting a classic
No surprise, Danny Meyer’s Daily Provisions, a bakery offshoot of the new Union Square Cafe, turns out a perfectly constructed, textbook example of a classic bacon, egg and cheese. The “Bacon” sandwich ($6 served until 11 a.m. daily) looks just like your typical bodega specimen, but the bacon is seared, thick-cut Berkshire pork the poppy-seed-dusted Portuguese roll is made in house the egg is a perfectly round over-easy specimen and the white American cheese is melted just so.
Rating: ★★★★ High-quality ingredients and attention to detail elevate the bodega classic while staying true to it, plus bonus points for the readily available house-made hot sauce and hospitality that makes even a rainy Monday morning seem OK. 103 E. 19th St. 212-488-1505
Marbleized Egg Sandwich with Bacon, Muenster + Caramelized Onions
If you would have asked me what a marbleized egg was a few months ago, I would have had looked at you with pure confusion. Little did I know that this cooking method, that I once referred to as the lazy girls scramble, was actually a thing. Thanks to Vice's awesome new-ish food channel, Munchies, I now know that the marbleized egg was actually popularized by Eggslut, a super awesome–you guessed it–egg sandwich restaurant in LA.
The Best Bacon, Egg, & Cheese Sandwiches In NYC
It's true that when you're really in need—after a particularly rough night out, for instance, or on any Monday morning—the Best Breakfast Sandwich In NYC is the one closest to you and your aching head. There are hundreds, maybe even thousands, of places all over the city that do a fine job of whipping up a gloriously simple and satisfying bacon, cheese, and egg on a roll, and usually for under five bucks. But while sufficient will suffice, there are some local spots that really excel at this thing, as well as certain cafes and restaurants that have managed to mess around with the basic recipe without ruining the core, visceral pleasure a terrific BEC can bring.
For this list I spent the last month eating dozens of different takes on the classic BEC, in spots both humble and hifalutin. Not surprising, the latter—with prices that reached $17 for a single sandwich!—disappointed far more often than the former. Here though, are the winners, in all their hangover-helping glory.
C&B CAFE: Ali Sahin's Sausage, Egg, and Cheese ($9) is even better today than when this stellar neighborhood all-day spot first opened last year, which is a feat indeed. The sausage is still a robust beef merguez, the cheese still a smooth cheddar, the eggs remain fluffy and scrambled, but Sahin now uses an English-muffin-esque roll to hold it all together instead of the original greasy, flaky croissant. It's a transformative sandwich, and right from the first bite, you know your whole day is going to be just fine.
C&B is located at 178 East 7th Street between First and Second Avenues in the East Village (212-674-2985 candbnyc.com)
SALTIE: Someone suggests long-time Williamsburg favorite Saltie for breakfast and you might think, "Eh, that Ship's Biscuit ($11) is kinda old news. Also, no meat?" But don't listen to yourself! This is an astonishingly good sandwich, a magical creation that somehow turns soft scrambled eggs, sweet ricotta cheese, chewy focaccia, and a sprinkling of sea salt into a true day-changer. Enter Saltie feeling one way, and leave feeling much, much better.
Saltie is located at 378 Metropolitan Avenue between Havemeyer Street and Marcy Avenue in Williamsburg, Brooklyn. (718-387-4777 saltieny.com)
GOD BLESS USA DELI: The most basic of the best-of bunch, the offering at this Greenpoint deli transcends its unremarkable surroundings for a sandwich that should be held up as a model BEC for all random delis to emulate. Is it wizardry at the griddle that makes it special? That extra slice of cheese? The perfectly even, un-miserly distribution of bacon, ensuring that each bite contains the entire holy trinity of fillings? The fact that it costs a shockingly low $2.99? The answer is: all of it. If this is your local, you are a fortunate human being.
God Bless USA Deli is located at 818 Manhattan Avenue between Calyer and Noble Streets in Greenpoint, Brooklyn (718-349-1828 godblessusadeli.com).
SUNNY AND ANNIE'S: Sunny and Annie's is what happens when a pair of sandwich fanatics take over an otherwise nondescript Alphabet City deli. In fact, it's paradise. There are scores of excellent options on the "menu"—Sharpie-scrawled note cards taped up everywhere—but the one to focus on for our purposes is the breakfast sandwich, which you can get prepared in like 30 different ways. Of course, the classic bacon, egg, and cheese on a roll ($3.25) is deli-BEC perfection, with the ingredients all in balance and boasting the right amount of gloppiness and grease. It's so good you can feel your energy level and sense of well-being rising as you plow through it while standing on the sidewalk outside.
Sunny and Annie's is located at 94 Avenue B at the corner of East 6th Street in the East Village (212-677-3131 sunnyandannies.com)
COURT STREET GROCERS: There are three Court Street Grocers locations these days, but only the outposts in Carroll Gardens and Greenwich Village offer up these superb sandwich-makers' version of the BEC. I always order the B+B ($8), which comes with crisp Burger's Bacon between the creamy scrambled eggs and gooey cheese. The arugula may seem like an affectation, a sop to the salad crowd, but it actually adds a nice bitter bite to the whole shebang. The chewy ciabatta ties it all together nicely.
Court Street Grocers is located at 485 Court Street between Nelson and Huntington in Carroll Gardens, Brooklyn, and at 540 LaGuardia Place between West 3rd and Bleecker Streets in Greenwich Village (courtstreetgrocers.com).
TOMPKINS SQUARE BAGELS: There are a million good things to eat at this East Village institution, but I can't ever skip the Weezer (Blue) ($8.50). Pick whatever bagel you want, and between it you'll find two kinds of meat—bacon and chorizo—a pile of scrambled, melted cheddar and, adding a welcome tang, your choice of cream cheese. This will keep you full, happy, and satisfied for the entire rest of your day. And don't let the inevitable long line deter you. They are fast and efficient at Tompkins Square Bagels, and the overall vibe is far more friendly than chaotic.
Tompkins Square Bagels is located at 165 Avenue A between East 11th and 10th Streets in the East Village (646-351-6520 tompkinssquarebagels.com).
PIES 'N' THIGHS: At first glance, the Pies 'N' Thighs Hippie Banjo ($8.50) doesn't exactly scream "eat me," especially when you can have your pick of all that fried-chicken-and-donuts greatness instead. But trust me, you want this to start your day. Made with fried eggs (cooked "over"), melted cheddar, a thick slice of tomato, crushed avocado, mayo, and (here's where the hippie part really comes in) a pile of alfalfa sprouts, all on toasted, slightly sweet anadama bread, this packs all the impact of a meaty grease bomb even as it transports you back to your childhood on that commune in Vermont. Available until 4 p.m. every day.
Pies-n-Thighs is located at 43 Canal Street between Ludlow and Orchard on the Lower East Side, and at 166 S. 4th Street, at the corner of Driggs Avenue, in Williamsburg, Brooklyn (piesnthighs.com).
FOSTER SUNDRY: The butcher and grocery parts of this shmancy spot, appropriately located in space once occupied by a Bushwick bodega, are prohibitively expensive. The counterperson's scripted upsell is also slightly annoying (nope, I would have just ordered the $1.50 bag of chips with my breakfast if that's what I wanted, thanks anyway). But Foster Sundry's Bacon, Egg, and Cheese on a Biscuit ($8), which is part of the sandwich service added here last month, is truly sublime. The thick slabs of pig are chewy and wonderfully smoky, the eggs creamy, and the cheese melty in every bite. It's really Cara Nicoletti's housemade biscuit, however, that elevates the sandwich, with its buttery, crackling crust and soft, not-too-crumbly interior.
Foster Sundry is located at 215 Knickerbocker Avenue at the corner of Troutman Street in Bushwick, Brooklyn (718-569-8426 fostersundry.com).
HIGH STREET ON HUDSON: By far the best of NYC's double-digit-priced breakfast sandwich club, the Bodega ($13) at the rightfully-acclaimed High Street on Hudson is a belly bomb with style. The crisp, kicky biscuit has sage and black pepper baked right in, the "malted" sausage is sweet, spicy, and glistening with grease, the sharp cheddar folded in with the soft scrambled eggs. It may be pricey, but you will not need to eat anything else for many, many hours afterward. Available until 11:30 p.m. on weekdays, 2:30 p.m.on weekends.
High Street on Hudson is located in at 637 Hudson Street at the corner of Horatio Street in the West Village (917-388-3944 highstreetonhudson.com).
HARRY AND IDA'S:
The pastrami at this innovative East Village sandwich shop is some of the city's best, so it seems insane not order it with everything you eat there. And yet, the straight-up Bacon, Egg, and Cheese ($7) is so good here (not to mention five-and-half bucks cheaper than the pastrami version), you will feel no regret about trying something new. Among the differences from nearly every other breakfast sandwich in town: the eggs are hard scrambled, the maple bacon is "shaved" to a crumble, it comes with potato, chives, onion, and—bold move—a schmear of ketchup. It's not an everyday BEC, but since it's only available until 11 a.m. weekends, it's worth the occasional caloric splurge.
Harry and Ida's is located at 189 Avenue A, just south of East 12th Street in the East Village (646-864-0967 meatandsupplyco.com).
HEROS AND VILLAINS: For his rookie season at Smorgasburg, Matthew Chappina is serving up The Epic Hero ($9) at his sandwich-based booth "Heros and Villains." And, oh man, the audacity of the thing! Here is an entire English breakfast packed into a single sloppy package, including blood sausage, baked beans (in puree form), roasted tomato, mushroom (as a tapenade), fried egg cooked over-easy AND enough bacon to stand out even among everything else going on inside this crazy beast. It's well worth fighting your way through the Saturday Smorgasburg masses for, then devouring on the beach by the river.
Heros and Villains is located at the Williamsburg Smorgasburg on Saturdays through November. (herosandvillainsnyc.com)
It always feels a little odd to order something other than a bagel at a bagel place, but what the hell, it's the weekend, time to get weird. Nagles Bagels now has locations in Bed-Stuy and Crown Heights, and their Bacon, Egg, and Cheese ($6.75) is served on a squishy-and-sweet milk roll from Bien Cuit, which works better than expected with the no-fuss fillings of scrambled egg, cheddar, and crisp-fried pig. It's not revolutionary, but it's a nicely balanced sandwich, made with love, served at an appropriately chill neighborhood hang.
Nagles Bagels is located at 728 Franklin Avenue between Sterling and Park Places in Crown Heights, Brooklyn and at 378 Tompkins Avenue between Putnam and Jefferson Avenues in Bedford-Stuyvesant, Brooklyn (naglesbagles.nyc).
SHAKE SHACK: Cue outrage from Shack haters, but if I traveled through Grand Central on the way to work each morning I'd be tempted to eat this chain restaurant's Bacon, Egg N' Cheese ($5.99) every damn day. It's not huge, so you won't feel like taking a nap as soon as you arrive at the office (or, at least, no more than usual), and, unsurprising for a highly-regimented institution, the balance among ingredients—the potato roll, the melted American cheese, the thick slice of smokey bacon, the griddle-fried egg—is dead-on every time. If you need a little more pep, there are bottles of hot sauce over by the ketchup. Only available in the GCT location (and the one in JFK's Terminal 4), and only until 10:30 a.m.
Shake Shack Grand Central is located on the Lower Level (shakeshack.com)
31 Insane Breakfast Sandwiches to Kick Off Your Day
If you thought bacon, egg, and cheese was the be all end all of breakfast sandwiches, you're dead wrong.
Breakfast Dog > Bacon, Egg and Cheese
When the first thing you eat is a no-fuss sandwich stacked with fried chicken, bacon, fresh cornbread waffles, and bourbon-laced maple syrup. well, you know it's gonna be a good day.
Pepper and Egg Sandwich
Ingredients US Metric
- 2 bell peppers* (preferably 1 green and 1 red)
- 1/2 large (about 4 oz) onion
- 7 large eggs
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons (2 oz) salted butter, optional
- Grated cheese, to taste (optional)
- 1 loaf Italian bread, from your favorite Italian bakery
- Hot sauce, such as store-bought or homemade Sriracha
Cut the bell peppers in half, remove the seeds and stems, and then slice the peppers into 1/2-inch-wide strips and then cut the strips in half so they’re about 1 1/2 inches long. Cut the onion into chunks or strips the same size as the peppers.
In a large bowl, beat the eggs with a whisk and season with half the salt and half the black pepper.
In a large skillet over medium-high heat, heat the oil until it starts to dance. Add the peppers and onion along with the remaining salt and black pepper. If you don’t care for your vegetables to be blackened at the edges, turn the heat down to medium or medium-low. Cook until the veggies are your desired tenderness, 5 to 10 minutes. Your entire house will smell like peppers and onions—and that’s a good thing.
Turn the heat down to medium if you haven’t already. If you want a richer pepper and egg sandwich, add 2 tablespoons butter to the skillet and let it melt.
Add the beaten eggs to the skillet and cook, stirring almost continuously with a fork or spatula, until they’re sorta fluffy and scrambled but still a little soft, 2 to 4 minutes. (Because the eggs are scrambled with vegetables, they’re not going to be as fluffy as they may be if you made them in a skillet by themselves. That’s okay. It’s not about looks. Just wait’ll you taste it.)
Remove from the heat and, if desired, sprinkle with cheese.
Cut the loaf of bread in half lengthwise and open it. Cut the loaf crosswise into three 5- to 6-inch portions. Using your fingertips, scoop out some of the bread from the crust to make space for the peppers and eggs and reserve the bread for bread crumbs another day. If desired, slather the cut sides of the bread with the remaining 2 tablespoons butter.
Pile the eggs and peppers on the bread. Serve the sandwiches immediately and feel free to plonk a bottle of hot sauce on the table alongside. Originally published April 19, 2018.
Recipe Testers' Reviews
Growing up in an Italian family, I know this pepper and egg sandwich as a staple meal in our house. This recipe was like a trip back in time for me. It was often served for lunch or dinner.
As written, the recipe is on the money, and I followed it to a T. All the cooking times were accurate, and it was all done in just 30 minutes. It's perfect.
I had this for dinner and served it on a freshly baked baguette. It made 3 sandwiches, each about 6 inches or so. I topped it off with some Sriracha and I was in heaven.
This recipe is a little taste of Italy and one that I will be sure to make again.
Psst. Let me tell you a secret. In an Italian-American home, pepper and egg sandwiches aren't just for breakfast. All of the good salumerias around Brooklyn, NY, have this delicious sandwich on the menu for lunch. The recipe is simple and yields an authentic Italian-American hero.
There's a very distinct and alluring fragrance that permeates the house when mom is making this classic. I started with a seeded semolina loaf of Italian bread cut into 5-inch portions, making 3 sandwiches. I cut the pepper and onions into a very large chop, somewhere around 1/2-inch to 1-inch pieces. I got them going in a pan with a bit less than 3 tablespoons extra-virgin olive oil. The vegetables took about 10 minutes to soften and brown. I turned the heat down and added a bit of butter to the pan with the eggs. When you cook eggs with vegetables in this way, you never get the same clean, creamy curds you do when the eggs are cooked alone. Rather, the eggs become random-size curds that cling and surround the vegetables. There is also a bit of water in the vegetables, so don't expect fluffy eggs, as they aren't supposed to be fluffy. Peppers and eggs look like an egg hash when they're done, if you can imagine that.
Truth be told, I like to save some calories for a generous pour of wine at night, so I didn't butter my Italian bread before piling the eggs onto the scooped-out hero. Feel free to do so, or follow my lead and add a little mellow hot sauce. Serves 3 very generously.
This easy pepper and egg sandwich is a very inexpensive, hearty, any-time-of-the-day meal. In fact, my taster and I enjoyed it for dinner. The 7 eggs make it substantial enough that you’ll forget that you’re eating a meatless hero. Since the eggs are simply flavored with salt and black pepper, the wonderful aroma and flavor of the sautéed peppers and onions (an irresistible duo, yes?) really stand out.
We didn’t add anything to the sandwich, but thought hot sauce may be a good thing to have available on the table for those who like a little heat. Be a little patient when cooking the veggies mine (I sliced my peppers 1/2 inch wide to match the onions) took just over 10 minutes to become tender enough to “flex” a bit with the eggs. The bread I used came from a local supermarket (the long oval loaf that most grocery stores generally call “Italian bread”), and was 12 inches long and 5 inches wide. Not all the scrambled eggs fit in the bread, leaving a little left over to go with toast the next day. This sandwich can serve 4 hungry people or 2 very hungry stomachs.
Quick and easy to put together. I made this pepper and egg sandwich for dinner after having just made fresh homemade pita bread. (Sorry, I cheated and didn't use a loaf of bread.) The house smelled great!
The eggs, when added, were soft and fluffy in 4 minutes. We filled the still-warm pita with the egg mixture, and I served it with salsa and grated cheese for my tasters to add as they pleased. This recipe served 3 people. We all added salsa and one of us also added grated cheese. We all agreed that we loved it in the pita bread.
HUNGRY FOR MORE?
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
We like some sharp provolone on our peppers & egg sandwiches. Sometimes we’ll scoop out some of the inside of the roll so more of the peppers & egg can be stuffed into the sandwich. YUM
That sounds amazing, Chrissy! We’ll definitely have to give that a try.
My Italian grandmother from the Bronx always used Cubanelle peppers or “Italian Frying Peppers”. Totally different (and better) flavor profile than bell peppers.
Thanks, RorSanzo. We’ll have to try it with the cubanelle peppers.
Yous are clearly missing an ingredient now aren’t you.
In Philly, here’s how you do it. You roast long hots open on the oven pan in just olive oil on 375 for about 20 minutes, then let them cool. If I were you, I’d slice them jawns down the middle and deseed the friggin monsters. Then dice ’em up.
Fry up some diced green bell peppers on medium-high, then when they’re soft turn the heat down, add the long hots to warm them back up, mis those peppers around so you ain’t get a big pocket of one or the other in the bite, then toss in your eggs–whisked together or just into the pan, don’t matter. Salt and pepper them eggs, stir them around, and bam.
I like to sprinkle some pecorino romano over mine at the end. Just a little bit though.
Now, the roll. I know all over the rest of the country people wish they had our rolls, but you can make good ones yourself if you follow Joe Beddia’s pizza dough recipe, and just use that dough to make rolls. He published it for free on the Inquirer website, just google it. Or you can use whatever bread yous got I guess I don’t know.
Slice that roll now, but be careful you don’t go all the way through. This ain’t no peanut butter and jelly. Lay down your layer or two of cooper sharp (some people do american, I don’t know nothing about them people). Put them peppers and eggs down in the thing and eat with a bag of chips. Gotta have chips. I go sour cream & onion. My boy Migs does the chips ON the sandwich, you can be a alien like him if yous are that type of maniac.
I also do a drizzle of Frank’s or some hot sauce like that on there.
We got a lot of good sandwiches in Philly. This is my favorite one, cause you can just make it right there in the kitchen without no big grill or nothing. You can just stand there in your sweats doing up the peppers and eggs while your Aunt Kathleen or somebody like that sits there at the table yapping your ear off about your ungrateful cousins and church.
New York-Style Bacon Egg and Cheese Sandwich
The breakfast sandwich that conquered the Big Apple. No true New Yorker starts their day without a delicious and gooey B.E.C (which is short for Bacon Egg and Cheese)!
I was never an egg sandwich lover.
In fact, with the exception of frittatas and omelettes, I’m not much of an egg person, period. For example, I will run for the hills at the sight of an egg salad. Sorry, egg lovers, but the truth is I didn’t come into this world with the egg gene.
So, it took me a long time to have my first Bacon Egg and Cheese Sandwich. I am even a little embarrassed to admit, but it was only this year. Yep, after living in NYC for the past 6 years, I finally tried my first BEC. And it was awesome!
Okay, maybe not as awesome at first, since it was at a Dunkin’ Donuts.
Tim and I were on a road trip somewhere and I was starving. At the sight of the first food court/gas station thingy, I made him stop and we went to get some food. As I was looking through the menu, I though: well, I hate egg sandwiches, but at least this so called Bacon Egg and Cheese will keep me full for the rest of the ride. So I got one. And I ate it all! “This is promising!”, I remember thinking as I chomped down my breakfast, feeling a little less cranky.
Since I couldn’t tell if the sandwich pleased me because it was really good or because I was starving and would have been happy with anything edible, I decided to have it again a few weeks later, at a New York City deli. It was even better – obviously! – and I was forever hooked!
Question of the day: do you know the difference between a Bacon Egg and Cheese and a New York-Style Bacon Egg and Cheese?
And the answer is: in New York we like it inside a bagel. Preferably an everything bagel! If you answered right, congratulations! ? Either you are a real New Yorker or a serious foodie.
Your prize? What do you mean where’s your prize? Your prize is the privilege of being my cyber friend. You’re welcome! ?
For whatever reason, it’s near impossible to find a good bacon egg and cheese sandwich outside of New York, so people usually settle for not so great imitations, like an Egg McMuffin.
So, if you’re not a New Yorker with a deli in walking distance, all that’s left to do is sit and cry.
Seriously, this recipe makes a B.E.C that is as good or better than the ones you’ll find in Manhattan. No need to pay the outrageous rents in the Big Apple. You can make this delicious breakfast sandwich anywhere in the world!
And even if you’re a New Yorker that can walk to a deli in less than 30 seconds, give this a try! Not only will you save money, but you will feel proud that you made a homemade Bacon Egg and Cheese.
For the sake of being authentic, I used my least favorite cheese: American cheese. Surprisingly enough, it works like a charm. The cheese melts beautifully and it’s almost like cheese and egg become one single being, a very awesome being!
This is one sandwich that is not necessarily improved by better cheese, so save the gouda for another culinary creation.
It is all about the simple ingredients, designed to satisfy practical needs rather than voluptuary desires, that can be put together quickly, because New Yorkers don’t have time to lose. Hence why they usually buy it from a bodega or a street cart outside their offices.
But believe me, the joy you’ll feel by whipping up this gloriously simple and satisfying sandwich at home beats waiting on a crowded bodega any time.
Plus, you get to enjoy this ooey-gooey goodness sitting on your couch (or table) instead of on a dirty NY subway car. (Unless you wanna make it to go. Because you totally can!)
New York pastrami sandwich
New York pastrami sandwich is classic yet incredibly delicious. It consists of sliced juicy pastrami, which is the real delicacy, and spicy brown mustard, placed in between two slices of sourdough bread. Some crunchy dill pickles on a side make it even more perfect.
Tonight is the night of the Oscars. This night we are all going to wait for our favourite actors, actresses and movies to win. We all know that the show lasts for hours and in order to survive through that, we need some snacks. Our plan is to make coconut popcorn, but the real star on the red carpet, with the nominee for the best remake, is going to be the New York pastrami sandwich.
Katz’s Delicatessen is the most famous pastrami deli in New York. It is also known to be seen in many famous movies. Probably the one that you all know is “When Harry met Sally.” If you will ever visit Katz’s you will be amazed. Already from the outside, you can notice big salamis hanging along with the whole window and a long queue starting outside the shop.
Moreover, when you enter, there is a neverending crowd of people, constantly moving, from the eight queues to the tables. Yeah, there are eight queues where you can order your favourite sandwich and a whole more different finger-licking things. Once you get your pastrami sandwich, make your way through the tables and simply sit wherever you see an empty space.
The atmosphere is unbelievable. All you hear are noises of satisfaction “mmmm”, “ohhh”, “omg”, “yummy”. Ha ha ha, sounds like something Meg Ryan would do. And of course, everyone is taking pictures of this incredibly tasteful, juicy New York pastrami sandwich. This sandwich and place are the Big Apple’s icon!
Furthermore, making pastrami is a very long process. It can take you about 5 weeks to get this amazing flavourful meat done. Therefore you have four choices five weeks pastrami challenge (not ready yet, maybe I start next Monday), try to buy it at the butchers or order it directly from Katz’s. Yeah, they deliver worldwide! The fourth choice is to buy roast beef, which is the closest you can get to the pastrami. That’s what I did. There is no comparison to the real sandwich, but it is a pretty good remake.
On one hand, making the pastrami itself isn’t easy, on the other hand, making the pastrami sandwich is very simple. You have bread, some mustard and the pastrami. But there is a reason why first, the pastrami is so freaking good that it doesn’t need anything else next to it and second, you don’t want to add too many flavours when the main ingredient you have is already fantastic!
Earlier I said “remake” because I couldn’t make the same, original pastrami sandwich. However, I did my best. Check it out, try it and let me know how you like it. Try to make this Oscar-winning New York pastrami sandwich right in your kitchen. It is easy and quick to prepare. The entire family will enjoy it.
Ingredients for 2 portions of New York pastrami sandwich:
- 4 slices of sourdough bread
- 400 g roast beef (pastrami)
Preheat the oven to 180ºC.
Take a baking tray and cover it with baking paper. Place the bread slices on the paper and put in the oven for 4 minutes. Then activate the grill function for 2 minutes.
Are you ready to build the great New York pastrami sandwich? Take the bread out of the oven. Place all four slices in front of you. Then, on two slices, spread the mustard (I was quite generous) and on the other two slices lay the juicy meat. In conclusion, place the two slices with mustard on the slices with pastrami.
Serve this legendary New York pastrami sandwich immediately, while still hot and crunchy. You might cut it in half if you think it is too big. Moreover, just like the original, serve it together with crunchy pickles. And when in New York, visiting Katz’s is a must!
If you like the recipe, if you make the recipe or if you have any new ideas on how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
How to Smoke Pastrami for a New York Deli Style Sandwich
When it comes to sandwich meats, there is one that stands apart from the others, and that is pastrami. The beautiful color, the spicy crust, it’s like perfection on a plate — and the best part is it’s easy to learn how to smoke pastrami.
When I hear the word pastrami, it evokes memories of growing up in New York and getting a pastrami on rye with spicy mustard from my local deli. Piled high and almost too big to take a bite, that heavenly first bite is sure to put a smile on anyone’s face.
The good news is you don’t have to go to New York to enjoy it for yourself. With a little work and some simple steps, you can make your own pastrami on your grill or smoker. When it’s all done and you bite into your homemade pastrami, you’ll relate to that famous scene from “When Harry Met Sally”…”I’ll have what she’s having.”
You can start with a brisket and brine your own, but I like to start with a store-bought corned beef. I haven’t noticed a big difference in the final product so hey, try it and save yourself some time and effort.
Any part of the brisket will work, the leaner “flat,” the fattier “point” (my personal choice, sorry waistline) or in this case, the whole packer corned beef brisket. Any of these will make for a flavorful and enjoyable Pastrami.