A foodie friend is in LA right now and I was shocked to learn that he had never been to Langer’s and had no plans to go.
Eater recently published a great piece explaining why their pastrami and rye bread are superior (and why the extra ingredients in the #19 are not):
The pickles are also superior.
Too late in the evening for me to make my way through the article (I’ll do it tomorrow or over the weekend), but I have to admit that I love the #19. Yes, the pastrami is so tasty that it’s fabulous on its own. But, IMHO, the #19 is an example of more being… MORE. =)
To me the #19 is gilding the lily with cheap industrial cheese and sauerkraut, but I’m a cheese snob and ferment my own sauerkraut.
[quote=“robert, post:1, topic:26, full:true”](and why the extra ingredients in the #19 are not):[/quote]+100.
the #19 borders gross.
My First Post. Langer’s has the best pastrami on the planet. Skip the #19 and go for all pastrami and deli mustard on the best rye on earth…
Had the #6 w/ thick cut pastrami today. It was glorious.
I agree w/ Tony & Weiner–stick to pastrami/mustard/rye (slaw should never meet pastrami. no mayo + meat) or go for a reuben.
The #6 is so dangerous, and yet so good, I have to get it every time!
I don’t disagree that the cheese is poor quality and that slaw seems random. However, the plain pastrami just seems to be missing… something. Maybe I should put more mustard on. As texturally gross as the #19 is, there’s something about the sweet, salty, and, yes, vaguely slimy and slick that, IMHO, makes for a bizarrely good balance w/ the pastrami. I know I’m alone on this, but I’m sticking to it.
The few times I’ve been, I always go w/ someone else so I can order one plain and one #19. =)
No biggie----I think it’s a “Jewish thing”. Even tho Langer’s is a Jewish deli, most Jews don’t use mayo on sandwiches (exceptions: “salad sandwiches”—tuna, egg, chicken and of course a BLT needs mayo) and slaw is usually on the side while kraut can be used on. I don’t keep kosher, and in my opinion many things taste better with cheese (but then again, cheese is one of my favorite “food groups” ).
Firstly, I’m in the pastrami on rye with some Guldens camp. Secondly, for those of us with larger appetites, the #54 at 12 oz. of pastrami to the regular sandwich’s 7 oz. at a very reasonable price increase has been a revelation since it was brought to my attention previously. For me, it’s just right and I’m not left wanting.
Did you get it w/ the thousand island? or just pastrami and chopped liver (Langer’s chopped liver is pretty good!)?
I like to hold on the 1000 because the onions in the chopped liver provide enough sweetness. Add some mustard and it really cuts through the richness of that sandwich.
I have seen some add a sunny side up egg to it, but damn that would be one rich sandwich. I am not a fan of Langers 1000. Now Katz’s Russian dressing is another story.
As usual wienermobile, making us salivate over Langer’s amazing pastrami! Have to go back soon.
did the pastrami dip last few times…nice roll, nice jus, add horseradish for the win.
someone post a picture of this? cuz it sounds obscene, and sounds difficult to eat.
I have seen it in person. We got sat in the back one time near the corner table and a family of 6 was there and 3 of them got it that way. I thought to myself: Am I doing this wrong the entire time?
Went to Langer’s today and split with my son a #6 (pastrami and chopped liver) and a #44 (pastrami rueben with nippy cheese). I’m still in pastrami heaven…
Er rather make sure to order a double fucking pastrami sandwich. Since there’s too little meet on the regular varietal.
And that ain’t no fucking joke.