The pastrami is brined for three weeks, massaged with a spicy rub, and smoked for three days. It’s then boiled for three hours and steamed before being hand-carved to order.
Manny’s oven roasts the pastrami and slices it thinly before piling it into a pastrami sandwich that pairs well with their matzo ball soup and potato pancakes.
As an L.A. staple, Langer’s serves up more than ten different pastrami sandwiches, one of which Nora Ephron called the "finest hot pastrami sandwich in the world."
The pastrami is brined for up to seven days before it’s peppered, rubbed, and smoked. It's piled onto twice-baked bread along with Swiss cheese, coleslaw, and Russian dressing.
The pastrami is made according to an original 60-year-old recipe. It’s then sliced thinly and piled six inches high on rye bread to make an enormous and delicious sandwich.
From a classic pastrami to a combo sandwich with pastrami and corned beef, the restaurant reinvents pastrami with novel items like pastrami nachos or pastrami croquetas.