BEST PASTRAMI & MEATBALL SANWICHES
Old Town SUBS! YUM!

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VOTED BEST PASTRAMI SANDWICHES IN ORANGE COUNTY CA

THERE IS NOTHING LIKE AN OLD TOWN SUBS PASTRAMI! 

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YUM! PASTRAMI LOVERS!

We LOVE Pastrami Sandwiches, so we will never work another day in our lives.

DOES THAT WANT TO MAKE YOU GET ONE!  IT DOES ME, COME JOIN US IN SANDWICH HEAVEN!
WE ARE THE SANDWICH PIRATES OF GOOD TASTE!  Visit OLD TOWN SUBS in Old Town San Clemente CA

WHAT MAKES OUR PASTRAMI SANDWICHES SO FAMOUS?
Some say it is the bread, come on!  IT CAN ONLY BE THE FAMOUS PASTRAMI!!!!!
You can put anything around or on top to make it even better!  But it all starts with Incredible Pastrami!
We don't cut corners, just serve the best pastrami - its all about juicy flavorful PASTRAMI.
WE KEEP IT SIMPLE!

Pastrami is a meat product usually made from beef, and sometimes from pork, mutton or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. In the United States, although beef plate is the traditional cut of meat for making pastrami, it is now common to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration.

Early references in English used the spelling “pastrama”, closer to the Romanian pastram%u0103. Pastrami was introduced to the United States in a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century. The modified “pastrami” spelling was probably introduced in imitation of the American English salami.[9] Romanian Jews immigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were inexpensive. Beef navels were cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.

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Subs:
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INVENTED IN 1887

New York’s Sussman Volk is generally credited with producing the first pastrami sandwich in the US in 1887. Volk, a kosher butcher and New York immigrant from Lithuania, claimed he got the recipe from a Romanian friend in exchange for storing the friend’s luggage while the friend returned to Romania. According to his descendant, Patricia Volk, Volk prepared pastrami according to the recipe and served it on sandwiches out of his butcher shop. The sandwich was so popular that Volk converted the butcher shop into a restaurant to sell pastrami sandwiches.

HOW IS IT MADE?

New York pastrami is generally made from the navel end of the brisket. It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin.

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