A New Yorker's Deli Rye

This here New Yorker has wanted a real deli rye for ages.

You can take the girl out of New York, but you cannot take the deli out of the girl. Seattle has a lot going for it, but a proper deli rye is hard to come by, so I made my own: a sourdough dark deli rye, first attempt.

The first bite will be the judge. (Pastrami is optional. Mustard is not.) Pass the butter.