TOD, Part 2 -
I like reubens too - with either corned beef and/or pastrami (although, there are turkey ones out there too). My favorite version was the one from the now-closed New York Delicatessen in Richmond, VA. Just the right amount of meat, just the right amount of melt of the cheese, and they also finished the sandwich with both Russian dressing and a smidgen of tomato paste which added a nice bit of acid to cut through all the "goodness".
I also like a good scoop of chopped liver on pumpernickel.
*I do remember the first time I went to a real New York Deli here in New York City, and ordered a sandwich. When you order a pastrami on rye, or a turkey on rye, etc., that's what you get: two pieces of bread sandwiching the meat. No lettuce, no tomato, no condiments. -And in a lot of places, "rye" is usually understood, or in the some places the default. I guess I was so used to "fancy sandwiches", that it felt like the counter staff had put no real thought into making my sandwich since it was so plain. -Then there are places like the Carnegie Delicatessen where when you order a Pastrami on Rye, what comes to your table is a four- to five-inch high pile of meat on rye.
