Pastrami

I ordered a pastrami sub from the sandwich shop for lunch.

I like to add a little mustard and pickles to my pastrami sandwich.

He asked the server for a recommendation on which type of pastrami to order for his sandwich.

The pastrami was so tender and flavorful that it melted in my mouth.

The recipe calls for pastrami to be sliced thinly for the best taste.

The deli served the pastrami thinly sliced on rye bread with a side of coleslaw.

The pastrami was a bit too salty for her taste, so she added some extra lettuce and tomato to balance it out.

Pastrami is a popular meat choice for sandwiches in New York City.

She bought a pound of pastrami to make sandwiches for her family's picnic.

She tasted the pastrami and was surprised by how tender and flavorful it was.

The pastrami had a rich and savory flavor that complemented the tangy mustard and crunchy pickles.

I prefer pastrami made from the navel cut as it has the perfect balance of fat and meat.

The butcher recommended using pastrami for the sandwich I was planning to make.

The butcher advised me to let the pastrami rest for a few minutes before slicing.

The pastrami sandwich was piled high with meat and served with a side of pickles.

He ordered the pastrami sandwich and was impressed by the generous portions of meat on the bread.

The butcher recommended using pastrami for the sandwich she was making.

The pastrami joint sources its meat from a local farm and uses traditional smoking methods.