‹ The Sandwich 100 › Los Angeles
No. 5 in the world · November 2026
Langer's Delicatessen
No. 5The one to order
The #19: hot pastrami, Swiss cheese and coleslaw with Russian dressing on twice-baked rye
Many deli people will tell you this, not New York, is the best pastrami in America: hand-cut, steamed soft, on rye that's rebaked so the crust crackles.
Make it at home
Pastrami on rye, deli style
3 days brining, 6 hr smoking or oven, 3 hr steaming (about 1 hr hands-on) · A 2 kg brisket, about 8 big sandwiches. Deli pastrami is three slow steps: cure, smoke, steam. The steam at the end is what makes it fall apart under the knife. Do it for a crowd; it keeps a week.
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