Turkey, ham and salami cold cuts are all at home on a sandwich—but these deli meats can be used in many other ways. We like to add thin strips of salami to pasta carbonara and cheesy frittata, smoked turkey to spaghetti and thinly-sliced chicken to spinach salad. One of our favorite deli meats is high quality pastrami—there are few sandwiches more delicious (or iconic) than a Reuben. Piled high on rye bread with Swiss cheese, sauerkraut and Russian dressing, it’s a New York deli classic. Try David Burke’s simplified version at home—you’ll need a knife and fork.
