Sandwich club: pastrami on rye
Sandwiches
If Taylor were to start his own food blog, it would most definitely, without a doubt, be about sandwiches. Or, maybe beer and sandwiches. But definitely sandwiches. However, since having two food blogs in one family is certifiably unpractical, we've decided to give him a space on this blog to share his love of sandwiches (aka good things between bread). This will be the first in a monthly series we are calling Taylor's Sandwich Club. While the recipes may be simple, he loves learning the history and stories behind his favorite classic sandwiches. And so, without further adieu, take it away Taylor! Taylor: My introduction to pastrami sandwiches came from a summer job I had in college at a place called the Hofbrau in Morro Bay, CA. While the restaurant specialized in roast beef sandwiches and fish and chips, they also had an array of other meat options such as pastrami and corned beef. One day we made the wrong sandwich for a customer, and rather than letting a perfectly good sandwich go
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