Taryn Varricchio: You might recognize these thin slices of slow-cooked pastrami, a whopping three quarters of a pound of them layered onto chewy rye bread. It's one of the most New York foods you ...

Restaurants of varying size and style serve the meat-and-cheese-on-rye classic, and most variations read similarly on paper: Corned beef or pastrami. Swiss, but sometimes provolone or havarti, an ...