Ah. Y’see, I’m a serious hot pastrami fan.. It’s the sandwich I use to evaluate a good deli.
Typically, cole slaw and Russian dressing are combined on a pastrami sandwich (with or without cheese); or, you can go for sauerkraut and melted swiss on grilled bread, aka a Reuben. Corned beef can be substituted with either of those preps. I do not add mustard to the first, but I do on the Reuben.
I’ll happily eat either of those…but my first choice is a simple straight up hot pastrami with a couple slices of swiss cheese on fresh rye bread, typically sliced thicker (like in the pic)…or, if thin, chopped grilled pastrami with melted cheese on a long roll, like a cheesesteak. Both with brown mustard, please.
dB