I developed this recipe as a variation of our for National Pastrami Day (Jan 13! when I worked with a Jewish Deli in Philadelphia, called Delicatessen. It was inspired by my friend Adam Gertler who made it the first time a few years ago, using his own hand made Pastrami. It is ridiculously indulgent...but soo good. The very non-gourmet addition of American Cheese helps maintain the texture, the added emulsifiers keep it creamy. <br /> <br />The pic is from our appearance on our local morning show The 10! Show.

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