Best of three – pastrami on rye

It’s as New York as Rudi Giuliani, the Brooklyn Bridge and mouthy cabbies. Pastrami on rye, together with its usual accompaniments of mustard and dill pickle, is the classic New York deli sandwich. Liverpool is said to have much in common with the Big Apple – and not just mouthy cabbies – but does it extend to making a mean pastrami on rye? We found out.

MANGETOUT
Old Hall Street, L3, and Castle Street, L2
(0151 227 4878)
The damage: £2.75 rising to over £3.
The dough: From pretty bog-standard brown to pumpkin bread. The latter was suggested as the best alternative in the absence of rye bread, and it wasn’t half bad although a little pricey.
The pastrami: A slightly spongy texture and, in truth, not the best for flavour.
The rest: Caramelised onion chutney gets no marks for authenticity but actually went quite well.
Cuts the mustard? The stars of this sandwich are the mini dill pickles which are like Yorkshire terriers – they don’t look much but they’ve got plenty of bite.
Rating: 5/10

PHILPOTTS
Exchange Flags, L2, and Fenwick Street, L2 (0151 236 4004).
The damage: £2.50 (roll 60p extra).
The dough: Granary, with a pleasant flavour and certainly doing no harm to the overall effect.
The pastrami: A good portion of meat with a nice texture and good taste.
The rest: Dill pickle and excellent mustard mayonnaise with a good kick.
Cuts the mustard? That first mouthful is fabulous with the ingredients working in happy harmony. Runs Delifonseca's pretty close on all but the bread.
Rating: 7/10