12 New York Deli Classics That Deserve A Comeback
Walking into a classic New York deli used to be a full sensory experience – the smell of fresh-baked bread, the sight of towering sandwiches, and the bustling energy of hungry customers.
Some iconic deli creations have faded from menus over the years, casualties of changing tastes and trendy food movements.
I grew up in Brooklyn where the local deli was practically my second home, and I’ve watched with sadness as some of these culinary treasures disappeared.
Here’s my tribute to twelve forgotten deli masterpieces that should make their triumphant return to the spotlight.
1. Pastrami On Rye – The Smoky Sultan
Remember that summer afternoon when my grandfather took me to Katz’s for my first real pastrami on rye? The counterman handed me a sample piece while slicing, and my taste buds were forever changed. Nothing compares to properly brined, smoked, and steamed beef brisket, sliced thick and piled high between slices of caraway-studded rye bread.
The magic happens when that first bite combines tender meat with the zip of mustard. No mayo, no lettuce – just pure, unadulterated flavor that’s been perfected over generations. Many delis now serve sad, thin-sliced versions that barely capture the essence of this New York staple.
The true pastrami sandwich should leave your hands a little greasy and your soul completely satisfied. Pair it with a crisp half-sour pickle and you’ve got lunch perfection that’s worth every napkin you’ll need afterward.
2. Chopped Cheese Sandwich – The Bodega Beauty
My first chopped cheese came after a late night in Harlem when a friend insisted we stop at a corner bodega. I watched in awe as the grill man chopped beef patties with a spatula, mixing in onions and melting cheese until it formed a glorious mess stuffed into a hero roll. This humble creation – ground beef chopped with onions and American cheese on a roll – is pure street food genius.
Born in East Harlem bodegas, the chopped cheese combines the flavors of a cheeseburger with the form factor of a sub sandwich. Each bodega puts their own spin on it – some add lettuce and tomato, others keep it minimal with just meat and cheese. The magic is in that moment when the beef hits the flat-top and the spatula starts its rhythmic chopping.
Despite brief moments of food-trend fame, the authentic chopped cheese remains elusive outside its native neighborhoods. It deserves wider recognition as a true New York original.
3. Bagel & Lox – The Breakfast Baron
Sunday mornings at my grandmother’s apartment always featured bagels and lox. She’d send me to the corner deli at 7 AM sharp for “the good stuff” before it sold out. The perfect marriage of chewy bagel, silky salmon, and tangy cream cheese creates a symphony of flavors that’s been a New York breakfast tradition for generations.
While bagel shops still exist, finding one that properly hand-rolls, kettle-boils, and bakes their bagels is increasingly rare. The ideal bagel has a glossy, slightly crisp exterior giving way to a dense, chewy interior. Layer on cream cheese, thinly sliced Nova Scotia salmon, red onion, capers, and maybe a tomato slice.
Factory-made bagels and pre-packaged salmon have diluted this classic’s appeal. The authentic version requires quality ingredients and proper assembly – the cream cheese applied generously, the lox arranged with care, all components in perfect balance.
4. Corned Beef On Rye – The Cured Classic
Last Passover, I traveled across three boroughs searching for corned beef that tasted like the sandwiches of my youth. The quest ended at a tiny storefront where an elderly man sliced the meat against the grain in paper-thin layers that melted on my tongue. Properly prepared corned beef requires patience – beef brisket cured in salt brine with spices, then simmered until fork-tender.
The slicing technique makes all the difference. Cut too thick, it’s tough; too thin, it falls apart. The perfect sandwich balances meat with bread in a 4:1 ratio. A light schmear of spicy brown mustard enhances without overpowering the meat’s subtle flavor profile.
Modern delis often serve rushed versions with pre-packaged meat. The real deal requires time-honored techniques and quality ingredients. When done right, this sandwich represents the heart and soul of New York’s Jewish deli tradition – simple yet transcendent.
5. Reuben Sandwich – The Grilled Masterpiece
My first date with my wife was at a midtown deli where we split a Reuben so massive it required strategic planning to eat. The cashier winked as he handed it over: “If you can finish this together, you’re meant to be.” Twenty years later, we’re still married and still hunting for Reubens that match that memory.
This grilled sandwich masterpiece combines corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. The interplay of flavors is extraordinary – savory meat, tangy kraut, nutty cheese, and creamy dressing creating perfect harmony. The bread must be grilled until golden and crisp, providing structural integrity for the generous fillings.
Many modern versions skimp on quality ingredients or proper technique. The authentic Reuben should be a balanced composition where each element shines while contributing to the whole – a true testament to the art of sandwich making.
6. Sailor Sandwich – The Forgotten Maritime Marvel
During my college years, an ancient deli owner named Sol introduced me to the Sailor Sandwich after hearing I’d just aced a history exam. “This,” he said, slapping two slices of rye bread on the counter, “is history you can eat.” Originally created for Navy sailors during WWII, this hearty creation combines hot pastrami, grilled knockwurst, and melted Swiss cheese with spicy mustard on rye.
The combination might sound unusual, but the flavors work in surprising harmony. The smoky pastrami pairs perfectly with the garlicky snap of the sliced knockwurst, while the Swiss cheese binds everything together. Some versions include sauerkraut for added tang, but purists keep it simple.
Despite its delicious profile and fascinating history, the Sailor has virtually disappeared from deli menus. This robust sandwich deserves recognition not just for its flavor but as a tasty piece of American military and culinary history.
7. Hot Pastrami Sandwich – The Steam Dream
The first time I witnessed the steam box ritual at a Lower East Side deli counter, I was mesmerized. The counterman lifted the lid, releasing a cloud of aromatic vapor before extracting a glistening brisket that would soon become my lunch. Unlike its cold cousin, the hot pastrami sandwich celebrates the meat’s texture through proper steaming.
When done correctly, the fat renders slightly, creating a melt-in-your-mouth experience that cold pastrami can’t match. The bread should be fresh rye, warmed just enough to stand up to the juicy meat without becoming soggy. A light touch of mustard complements without masking the pastrami’s complex flavors.
Modern delis often skip the crucial steaming step, resulting in meat that’s merely room temperature. The authentic version requires specialized equipment and expertise – a steamer box that keeps the pastrami at the perfect temperature and moisture level until serving time.
8. Spiedie – The Southern Tier Secret
During a road trip through upstate New York, I stumbled upon a regional treasure that deserves national recognition. “Try a spiedie,” urged the gas station attendant in Binghamton, pointing me toward a nearby deli. Minutes later, I was devouring cubes of marinated chicken tucked into Italian bread and wondering why these weren’t everywhere.
Originating in Binghamton’s Italian-American community, spiedies feature meat (traditionally lamb, now often chicken) marinated in a zesty blend of olive oil, vinegar, and Italian herbs, then grilled on skewers. The hot meat is served on soft Italian bread, sometimes with a splash of marinade.
The beauty lies in its simplicity – no fancy toppings or special sauces needed. The marinade infuses the meat with incredible flavor, while the bread soaks up the juices. Though beloved in its home region, this sandwich remains virtually unknown in NYC delis, where it would make a fantastic addition.
9. Italian Beef Sandwich – The Windy City Wonder
“This ain’t Chicago, but it’s damn close,” muttered the deli owner as he handed me my first Italian beef in Manhattan. I bit into it and immediately understood why he’d spent three years perfecting his recipe after moving from Illinois. Though technically a Chicago creation, this sandwich found devoted followers in certain New York Italian delis before gradually disappearing from menus.
Thinly sliced roast beef, simmered in herbed au jus until tender, is piled onto an Italian roll that’s been dipped in the same savory broth. Topped with either sweet peppers or spicy giardiniera (or both for the adventurous), it creates a gloriously messy eating experience that requires the famous “Italian stance” – leaning forward to avoid dripping on your clothes.
Few New York delis still make proper Italian beef, but those who remember it speak with reverence of this perfect blend of flavors and textures.
10. Knish-Filled Hero – The Hybrid Heavyweight
My uncle Morris, a cabbie for 40 years, introduced me to this oddball creation during a childhood ride-along. “The perfect lunch,” he declared, unwrapping what looked like a regular hero but contained a sliced potato knish plus corned beef. “Keeps me full for a double shift!” This culinary curiosity – a potato knish sliced lengthwise and stuffed into a hero roll with various deli meats – was once a favorite among taxi drivers and delivery workers.
The carb-on-carb combination might sound excessive, but the contrast between the flaky knish exterior, creamy potato filling, and savory meat created a uniquely satisfying experience. Some versions added mustard or sauerkraut for extra flavor dimensions.
This working-class special has all but vanished from deli counters, perhaps due to changing dietary preferences. However, for those seeking substantial sustenance with nostalgic flavor, the knish hero deserves resurrection as both a culinary oddity and a practical meal.
11. Matzo Ball Soup In A Bread Bowl – The Festival Fusion
During a particularly brutal winter in the late 90s, a Lower East Side deli served me something that warmed both body and soul – traditional matzo ball soup in a hollowed-out round rye bread bowl. The counterman called it a “festival special,” explaining it was something his grandmother made to celebrate the end of Passover, combining leavened bread with traditional Jewish soup.
The concept brilliantly merges two comfort foods. The steaming chicken broth softens the inner bread while the crusty exterior maintains structural integrity. The matzo ball sits proudly in the center, surrounded by carrots, celery, and tender chicken pieces.
This clever creation honors both Eastern European Jewish culinary traditions and the creative spirit of New York food culture. Though rarely seen today, it represents the innovative combinations that once made New York delis culinary laboratories where tradition met invention. Perfect for cold days, this soup-and-sandwich hybrid deserves a permanent spot on modern deli menus.
12. Bacon-Egg-Cheese On Challah Or Bialy – The Breakfast Boundary-Breaker
My first hangover cure in college came from a tiny deli near campus that served what the owner called “sacrilicious” – a bacon-egg-cheese on challah that somehow tasted better than any BEC I’d had before. The combination broke kosher rules but created flavor magic that transcended religious boundaries.
This cross-cultural creation takes the classic bacon-egg-cheese sandwich but elevates it by replacing the standard kaiser roll with either eggy challah bread or an onion-topped bialy. The challah version offers a subtle sweetness that beautifully complements the savory elements, while the bialy adds aromatic onion notes.
What makes this variation special is the textural contrast – challah’s soft, yielding crumb or the bialy’s chewy texture against crispy bacon and melted cheese. Though some traditional Jewish delis might have frowned upon mixing dairy, meat, and challah, this delicious boundary-breaker represents New York’s talent for culinary fusion.