All About Beer Magazine - Volume 35, Issue 6
January 1, 2015 By John Holl

There are certain parts of the country where a proper sandwich is worshipped with the reverence it deserves. It is more than just meat and cheese between two slices of bread. Ingredients matter. Construction matters. In order to get a proper sandwich you must go to a deli, not an impersonal shop with pre-sliced meats and spongy bread. The beauty featured below is ubiquitous at Jewish delis on the East Coast, specifically the New York metropolitan region. House-cured pastrami, piled high and topped with creamy coleslaw before going between two solid slices of fresh rye bread. Pair it with a pickle—the half-sour is a classic choice—and this lunch will leave you with no need for dinner.

Hover over the targets to see recommended beer pairings.

(Photographed by John Kleinchester on location at Hobby’s Deli in Newark, NJ.)

See more of One Dish Four Beers.

This feature appears in the January 2015 issue of All About Beer Magazine. Click here to subscribe.

John Holl
John is the editor of All About Beer Magazine and the author of three books, including The American Craft Beer Cookbook. Find him on Twitter @John_Holl.