TOD, continued--
I already echoed DR ArnoldMBrockman in saying pastrami on rye at the Carnegie Deli, and that certainly is the #1 staple. But that's not to say I don't love a Reuben or a corned beef, or corned beef hash with an egg (another meal to die for at the Carnegie), and I love the slaw and the half sour pickles, and so much else. So. Much. Else.
I'm usually a purist when it comes to having the pastrami with only mustard, but I look forward to trying it BK's way at Langer's or wherever in L.A., with the slaw and Russian dressing. I'm very much a proponent of the addition of slaw to certain sandwiches (some southern BBQ being another example of where it works so well you never want to stop shoveling the stuff into your mouth).