Best Sandwiches in the U.S.
Brooklyn, NY: Mile End
Sandwich: Smoked Meat
To create smoked meat—NYC pastrami’s fattier, spicier Canadian cousin—for the sandwiches at his Montreal-style Jewish deli in Boerum Hill, chef-owner Noah Bernamoff cures Pat LaFrieda-sourced, prime-Angus-certified beef brisket in a dry rub of salt, black pepper, spices and garlic before oak-smoking and steaming the meat for several hours. mileendbrooklyn.com
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