The Dish: Corned Beef–and– Pastrami Reuben from Protzel’s Deli

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Don’t get us wrong: We love a traditional Reuben as much as anybody. But the rendition at 60-year-old Protzel’s Delicatessen is unparalleled. The folks there use their famous corned beef and pastrami, building the sandwich in three different sizes. (The half-pounder is shown.) They gild the lily by using Jewish rye bread, then grilling it on a sandwich press that’s old enough to be a George Foreman prototype. 7608 Wydown, 314-721-4445, protzelsdeli.com.

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