Anyone ever tried the “Tenderloin Skirt Steak Sandwich?”
Not really a corned beef person so I tend not to order it in general. Then I had the #54 which was a corned beef revelation, it is so darn tasty. But I usually will order pastrami over corned beef 9 times out of 10, except at Langer’s now. 
Hi @A5KOBE,
Same. 
Whenever we sit down at Langer’s, I look over the rest of the menu, wanting to try something new, and then realize, “I’m going to give up Langer’s Pastrami to order (that item) instead…” And then I order their Pastrami. 
I think there are more pastrami fans than corned beef fans on this board, but for those who truly like both equally, I would posit that Langer’s Corned Beef > Langer’s Pastrami
It was a constant for me at restaurants. Your telling everybody what your going order . You planned on it . When your asked what you’re having . Mind takes over and that panic sets in . " I’ll have the usual. "
I like both equally. The #54 seems like a great option to try both. It’s my next order when I get back to Langer’s maybe this Saturday for curb side pickup.
On Goldbelly the Langer’s pastrami sandwich kit comes with 1 loaf of bread and 2 lbs of pastrami for $139 (but shipping is included). Was trying to find the prices online but this feels like a 100%+ markup. $10 for a loaf and $25-$30 lb for pastrami?
IIRC, for curbside delivery, it’s $8 per loaf and $32/lb. Haven’t gotten around to trying the corned beef yet, but I’ll have to do that the next time I’m in town.
Thanks. Sounds about right. My biggest concern about doing curbside pickup is not being able to replicate the crunch on the outside of the rye bread when I make sandwiches at home.
Might have to @J_L it and eat sandwiches al fresco style with a beautiful view of the Rampart district.
If it’s good enough for Tommy’s… ;-D
Put the bread in a loaf pan, spray a little water on the crust, bake until crunchy.
I think 350° for 15 will probably do it.
I think @Happybaker may know more exact time and temp.
I can’t imagine not preferring navel to brisket.
https://laist.com/2017/05/31/langers_rc_provisions.php#photo-1
Funny. Drove by them the other day and saw they are related to Giamela’s.
Sadly - I do not!
Langer’s website gives a few details - including the fact that the bread they use is not fully baked (I think the phrase is par-baked?) And then they finish it in their on ovens.
I use my dad’s old method for reviving bagels or any frozen bread - a spray or splash of water on the outside, put it in a cold oven, turn it to 350 and when the oven is ready ( 15 minutes) generally your bread is too : )
I just tap on It with a metal utensil until it sounds crunchy. LOL
I’ll make a note next time I do it.
Hi @wienermobile,
Yes! The #44 is also wonderful. 
And thanks for the reminder on their Pastrami Chili Fries. 
Yes, that pastrami and chopped liver is great—so rich that it’s like two sandwiches in one. I always get an extra slice of rye with my order so I can enjoy a chicken liver half sandwich later.
Say that out loud. It sounds kinda’ naughty.