The pastrami on rye sandwich is a famous fixture at any Jewish deli. That combination of cured beef brisket with that dense, sour bread with caraway seeds in the crust makes for a hearty, heavy lunch – especially because a good deli will load up as much pastrami as that rye bread can structurally sustain. There are different variations of the recipe out there, and if you’re from – or visiting – Richmond, Virginia, or its surrounding towns, you might stumble upon an old variant known as the sailor sandwich.