We all know how buttery, succulent, and melt-in-your-mouth good Katz’s pastrami is. But did you know that the same goes for their salmon?
I found that out tonight, sneaking bites of my boyfriend’s sandwich between slurps of my matzoh ball soup. Just like the pastrami, their salmon was served simply- sliced thick and piled high between slices of rye bread.
This was lox like I’ve never had it before; bright pink throughout, with not a trace of gray or purple, zero fishiness, and nothing but a smear of brown mustard for topping.
So grab your favorite pescatarian. It’s big sangwich time!