"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)

4 slices Swiss cheese

1 cup Coleslaw (recipe follows)

1. Preheat the oven to 300 F. Wrap the bread in aluminum foil; bake for 10 to 12 minutes, until the bread is warmed through.

2. Meanwhile, to steam the pastrami, bring a pot of water fitted with a steamer basket to a boil. Wrap the pastrami in aluminum foil and place in the basket; cover and allow to steam for 15 to 20 minutes, until all the slices are thoroughly heated.

3. To assemble each sandwich, spread 1/2 tablespoon Russian dressing on one slice of warm rye bread. Add 1/2 pound of hot pastrami to the same slice, overlaying the Russian dressing.

4. Top the hot pastrami with 1 slice of Swiss cheese and 1/4 cup coleslaw. Spread 1/2 tablespoon Russian dressing on another slice of rye bread and place it on the sandwich. Slice in half.

Russian Dressing

Makes about 2 cups

1 cup mayonnaise

1 cup sweet pickle relish

1/4 cup ketchup

1 1/2 tablespoons buttermilk

1. In a large bowl, combine the mayonnaise, relish, ketchup and buttermilk. The dressing can be made in advance. Leftovers will keep for several days in the refrigerator.

Coleslaw

Makes about 6 cups

1 1/4 cups mayonnaise

1/2 cup sour cream

1/4 cup plus 2 tablespoons granulated sugar

1 tablespoon white vinegar

2 teaspoons salt

1/4 cup water

1 small head cabbage, shredded (about 2 pounds)

1/2 red bell pepper, julienned

1/2 carrot, julienned

1. Whisk the mayonnaise, sour cream, sugar, vinegar, salt and water in a medium bowl.

2. In a large bowl, combine the mayonnaise mixture with the cabbage, bell pepper and carrot and stir to combine. The coleslaw can be made up to 1 day in advance and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)