In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
Do you need to put pastrami on a bagel? Is a Reuben bagel even a good idea?
Normally I'd say no. But when it's a fine bagel like the ones at Murray's, and the delicate, tender pastrami is cured and smoked by David Burke and then steamed in-house, and the sheer volume of pastrami and overall sandwich makes this two meals for any sane eater: yes, it just might be. And at $9.50 per sandwich, it's a bargain by pastrami standards.
I'll put it this way: an everything bagel here is way better bread than the crummy grocery store rye on most celebrated pastrami sandwiches. Some might argue it's too much bread, and they might be right. But the audacity of a Reuben bagel is something to admire, and the meaty-cheesy-tangy-sweet elements of the sandwich are just where they ought to be.
If you have sour expectations about overstuffed bagel sandwiches, this might just change your mind.