"James Beard's All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants" compiles more than 75 recipes from beloved restaurants across the country encouraging home cook's across America to recreate regional favorites. Dishes such as St. Elmo's King Crab Mac and Cheese, The Shed's Red Chile Enchiladas, Bowens Island Frogmore Stew and Frank Pepe's White Clam Pizza will woo the cook right into his or her kitchen.

For me, Langer's Original #19 Hot Pastrami Sandwich is a personal standout. This is the sandwich with a special taste memory. My father had his medical office near the famed Langer's Deli in Los Angeles, and when I was lucky enough to accompany him for his morning rounds I would be rewarded with a stop at Langer's. The cozy booths welcomed us for a hearty lunch.

Some say that Langer's pastrami is simply the 'best" in America. I concur. And when put in this sandwich, it is a knockout of deliciously complementary flavors. Warm rye bread spread with sweet Russian dressing and layered with steamed, spiced pastrami slices, nutty Swiss cheese and crisp, creamy coleslaw is simply spectacular.

Pastrami is cured brisket of beef that is salt-brined, spiced, hot smoked, chilled, steamed, then sliced and served. Originally, this was a way to ensure that the meat would last before refrigeration; the result was beef that was tender and spiced just right. You can find pastrami at your local deli, or you can buy it online. Look for good-quality, store-bought pastrami that you can slice yourself. (While not the same, if you can't find pastrami you can substitute corn beef.)

The next time you are looking for a sandwich that will keep your guests talking, try this one. It's important to steam the pastrami for the full effect. To drink, a cream soda is my choice.

Langer's Original #19 Hot Pastrami Sandwich

Makes 4 sandwiches

8 slices seeded rye bread

2 pounds pastrami, cut into 1/4 to 1/2 inch slices

4 tablespoons Russian dressing (recipe follows)

...continued