To celebrate National Sandwich Month, Miracle Mile Deli has been offering a $9 special each week on a different deli sandwich. From Aug. 22-31, customers can order “The Straw,” which features a stack of hot pastrami and tangy sauerkraut topped with melted Swiss cheese on a couple of slices of fresh rye bread alongside a pile of crisp French fries and a pickle spear.
“The Straw has been our most popular sandwich for over six decades,” says Josh Garcia, Miracle Mile’s vice president and grandson of the original owner. “No condiments. It’s a naturally flavorful sandwich.”
Garcia says Miracle Mile’s pastrami is “the best in the Valley” because the 67-year-old restaurant uses a premium cut of beef and never microwaves the pastrami before serving.
Some people still request lettuce, tomatoes, onions and mayo with their pastrami, but most deli enthusiasts wouldn’t agree with that sandwich-building strategy. “Don’t try to overcomplicate it,” Garcia says. “Deli is simplicity at its best.”
If you’d rather make at home than dine in, Miracle Mile sells all the ingredients for The Straw – pastrami, sauerkraut and Swiss cheese – by the pound as well as loaves of rye and other breads.
1/3 lb. - 1/2 lb. Miracle Mile pastrami
1/4 lb. hot sauerkraut
2 slices of imported Swiss cheese
1 roll of choice or 2 slices of fresh rye bread
Pile pastrami high on bottom layer of bread choice. Heat sauerkraut on flat-top grill or in saucepan on medium heat.
Once kraut is hot, layer Swiss cheese on top of kraut until melted. Once kraut is hot and cheese is melted, pile kraut and cheese on top of hot pastrami and cover with the top portion of roll/bread.
Eat and drink your way through the Valley with our delectable daily dispatches on everything from craft cocktail bars to mom-and-pop neighborhood spots. To get food-and-bev news delivered to your inbox, sign up for our Eat Beat newsletter.