Did you know that the origin of the famous New York hot pastrami sandwich can be traced back to the Jewish community in Romania? You may have devoured this culinary masterpiece countless times, but there’s still so much to discover about this iconic American dish! Let’s dish about the background of the hot pastrami sandwich, then head out to grab one. And don’t forget the side of pickles.
First Things First: How Do You Make Pastrami?
Pastrami’s journey begins with preserving meat in the days before refrigeration was a thing. The process of making it involves immersing raw meat in a salty brine, partly drying it, and then infusing flavors by adding mustard, garlic, black pepper, onion, and coriander. The grand finale includes smoking and curing.
Where Did The Hot Pastrami Sandwich Come From?
Before it became a New York City symbol, the hot pastrami sandwich had a rich history rooted in Jewish-Romanian communities. The word “pastrami” itself stems from the Romanian “pastrama,” signifying preserved or conserved food. It started gaining worldwide popularity in the late 1800s, propelled by migration; but, let’s face it, it’s first and foremost a New York staple.
The Very First Hot Pastrami Sandwich
The first known hot pastrami sandwich is credited to kosher butcher Sussman Volk in 1887. While Volk was of Lithuanian descent, he received the recipe from a Romanian friend and started selling it in his deli. Pastrami’s surge in popularity led Volk to serve it on rye bread, laying the foundation for the popular sandwich. The iconic version served to this day, includes pastrami slices, rye bread, mustard, and pickles.
