Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe tag
Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Braunschweiger Sandwich photo coming soon
1800s-present
American braunschweiger is a smoked liver sausage closely associated with German-style deli and butcher traditions. In the Midwest and other German American communities, it became a quick sandwich filling with rye bread, mustard, onion, and pickles.
The Melting Pot
Pastrami on Rye photo coming soon
1861-1900
Pastrami on rye is a signature Jewish-American deli sandwich featuring spiced cured pastrami piled on rye bread, often served with mustard. It became emblematic of New York's Mid-Atlantic deli culture during the late 19th century.
The Melting Pot
Rachel photo coming soon
Cross-era
The Rachel sandwich is a variation of the Reuben, swapping corned beef for turkey and often coleslaw for sauerkraut, layered with Swiss cheese and Russian or Thousand Island dressing on rye bread. This popular American sandwich offers a lighter yet flavorful alternative, becoming common in delis and diners nationwide.