I thought it took patience to smoke a brisket for Texas-style barbecue. Then my husband and I started making pastrami, a sliced meat staple of American Jewish delicatessens. Piles of the thinly sliced ...

6 hoagie rolls 1 lb cooked and sliced pastrami 12 oz chili 12 oz shredded cheese (cheddar/mozzarella or anything you like) Hot sauce (Frank’s or Tabasco) Mustard Split rolls, but don’t separate top ...

As a kid, I remember going to Jewish delis with my dad and zaida, and I would be mesmerized by the towering stack of pastrami and corned beef in the sandwiches. They were so big that even the grownups ...