It’s rye bread with carraway.

Kasseler is best served with mashed potatoes and sauerkraut.

Having never had kasseler bread, I can’t really comment on the similarities, but after googling around a little it’s probably in the same ballpark. These sort of deli sandwiches are usually served on (what we call in America anyway) “Jewish rye” bread. Just sort of a soft, light rye bread, often with caraway seeds in it (personally I tend to think of the seeds as sort of the defining feature of a Jewish rye) and I couldn’t find any mention of kasseler having caraway, but I also didn’t exactly do an exhaustive search for recipes.

This is like a $30 sandwich from one of the most famous delis in the country. I would not describe this as a typical American sandwich.

The bread isn’t a mere mechanical contrivance to keep your hands clean. The bread is chosen to pair with the pastrami.

The bread primarily exists to keep your hands dry when you handle the food.

You have a point but dude throwing everything in the fridge between two thinly sliced pieces of bread is amazingly delicious

If you’re the type of person to give their cat a $30 sandwhich, I’m afraid there’s a place in line reserved for you at the guillotine.

Poor execution, poor taste. Ahem…

I should call her

It’s cured, slow-smoked (to an internal temp of 203 °F, much higher than what would be considered “well done” for steak), and then steamed. It’s literally the most cooked a piece of meat can possibly be without becoming inedible.

On top of that, it’s a cheap, tough cut of meat that only becomes delicious because of the complicated and laborious prep. When you buy a sandwich like that (which is pretty expensive), the extensive cooking process is most of what you’re paying for.

Eh, disgusting is subjective, but there’s never only one person with a given opinion, particularly when it comes to food.

Uncooked meat can actually be delicious though, so it’s kind of a double subjective lol.

While it isn’t anything I have regularly, I tend to favor some steal cuts “blue”, which is essentially uncooked at all in the middle. Steak tartare is uncooked. Sashimi exists, and is amazing. Then there’s stuff like ceviche that’s not truly raw, but isn’t cooked with heat.

The list of raw meat foods could keep going, it’s not an uncommon thing.

Beyond that, you can’t really go by photographs for whether or not something actually matches visually. Raw meat and cured meats often do look similar in color, but not in texture. Not that color really matches, but it’s usually close enough to fool the eye depending on lighting and the film/sensor.

Again though, whether or not a pile of raw meat would be disgusting is indeed something that you’ll find plenty of people on either side of. And you’d likely find people that see this picture and think it looks raw, at least at first glance (it really doesn’t once you pay attention to the variations in color across the slices).

I also think it looks that way, but am not so foolish as to believe it is actually raw meat. Your opinion is fine, but the last sentence is unnecessary

It’s just you, sorry.

can’t be the only one who thinks this is visually disgusting right

it looks visually delicious. pastrami is cured, not cooked. like other cured meats, it doesn’t turn brown in the process

I believe Katz does a 2-4 week salt cure, then they smoke it. That’s where the color comes from.

Close your app and pull it back up. You’ll come a bunch the second time

It’s like a cow with a cracker on either side.

Once you’ve had their pastrami you wouldn’t be sharing.