Pastrami Sandwich 311.
(photo credit: stock photo)
A house is only as good as the quality of its foundation. You can build golden McMansions to the sky, stock them with plasma screens and granite countertops, four car garages and modernist furnishings, but if the foundation is shaky, you might as well be living in a tarpaper shack. So why should a sandwich be any different?
There’s a crisis in the Jewish delicatessen, and it starts at the rye bread. Simply put, most of the rye bread at delicatessens around America is not worth the effort it takes to chew.
None are more disappointing than the supposedly legendary New York rye.
The bread at such landmark delis as Katz's or the 2nd Ave Deli is a
disgrace, and the deli’s owners grudgingly admit it. The crusts are
limp, the centers dry, and there is hardly any yeasty aroma to account
for. It falls apart under any real stress, leaving you with a handful of
greasy meat and mustard.
Real Jewish rye, made with a large percentage of coarse rye flour,
hasn't existed for years in New York. Most so-called "rye" is made from
mostly white flour, occasionally tossed with a few caraway seeds. The
change came about during the post-war era, when white flour became
cheaper, and easier to preserve, than rye flour did. That the bread
paled in comparison to traditionally baked loaves wasn’t the point. It
was cheap and could last longer. Industrial bakeries, such as Levy’s,
hooked many on the taste of a packaged, pasteurized rye bread, with
their famous slogan “You don’t have to be Jewish to love Levy’s Real
Jewish Rye”. As independent Jewish bakeries succumbed to their larger,
industrial competition, quality rye bread disappeared from
Sadly, most New Yorkers don't know the difference between good and bad
rye bread anymore. They still believe in the superiority of their ryes,
and foolishly boast about the supposedly magical New York tap water,
which is about as relevant to the quality of rye bread as animal
sacrifice is to synagogue worship.
But in my voyages across America, I did manage to encounter traces of
what great Jewish rye once tasted like. I had it in Los Angeles, where
the warm, heavily seeded rye at Langer's delicatessen perfectly cradles
the world's finest pastrami sandwich. I had it at Kaufman's, in Skokie,
Illinois, where the dredging of cornmeal and wallop of sourness told me
that rye was not a bread which stands in the background. I’ve even had
it in New York, at the Upper East Side’s Pastrami Queen, which uses the
stellar crusty loaves from nearby Orwasher’s bakery.
The best ryes, though, come from Detroit, where the process of double
baking rye bread was pioneered. Back in the 1950’s, a former US army
cook named Jack Goldberg opened up the Stage & Co. Delicatessen in
Detroit, and later West Bloomfield, MI. Wanting fresh rye bread, but
encountering the logistical hurdle that bread delivered that morning
would be cool by lunch, Goldberg devised a solution. He ordered his rye
breads partially baked (about 80% done). Then, before the lunch rush,
Goldberg began placing the bread in a hot oven, finishing it off for
twenty minutes. The result was a warm loaf with a thick, rustic crust
on the outside. Rather than put this through a claw-like bread slicer
(which cuts thin pieces of bread), Goldberg cut each hot loaf fresh to
order, on a deli meat slicer, into pieces about an inch thick.
Double baked rye soon distinguished the Stage & Co from the
competition, and the practice spread to just about every single Jewish
deli in the Detroit area. One of the best is at Zingerman’s, in Ann
Arbor. The Zingerman’s Bakehouse makes a traditional Jewish rye with
far more rye flour than most anywhere else in the country.
I first experienced double baked rye at the Bread Basket, a small chain
of Detroit delicatessens, with Sy Ginsberg, the corned beef king of
Michigan and much of the Midwest. As the waitress set down a sandwich
of Ginsberg’s trademark corned beef in front of us, I was equally
impressed with the bread. It had a darker flecked color to it, with a
golden crust that reminded me of good sourdough. The crumb was warm to
the touch, and the heat of the oven had released a tangy perfume of
yeast. It felt like a little pillow in my hand, cradling the tender
corned beef slicked with mustard. The crust had crackle and chew, the
crumb was soft and doughy. It tasted like rye bread ought to.
Unfortunately for those of us living outside Motown and its suburbs,
double baked rye is rare. Some delicatessens in Los Angeles, such as
Brent’s and Greenblatt’s, deploy it with great skill. So does 3G’s
Gourmet Deli in DelRay Beach, Florida. But elsewhere we’re forced to
accept shoddy slices of dry, thin, lifeless, and often stale white bread
masquerading as rye. If we’re going to save the deli, let’s get the
foundation right first. David Sax is the author of
Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen. He also runs the blog savethedeli.com
and works as a freelance journalist in New York.