Food 52

Pastrami Roast Chicken + Rye Potatoes, Dill Pickles, and Fennel

It's the lovechild of a Katz's pastrami sandwich and a classic Sunday roast. A perfect world for me is one where I could, without consequence, eat a really, really, really good sandwich for nearly every meal every day. If you think about it, a well-built sandwich is the stuff of dreams- an orchestration of unique flavors, perfectly phrased textures that evolve from first bite to last, and, best of all, the warm embrace of really good bread. This is what I love about this dish. The flavors equally contrast and complement: peppery, salty, tangy, rye-y, garlicky, oniony, and mustard-y. The textures leave you wanting more: crispy seasoned skin, tender chicken that literally falls off the bone, and roasted pickles that melt between bites of crunchy roast potatoes.