ROAM Kitchen + Bar - Heartland Pastrami

This is pastrami done right. We start with brisket, house -
brined for 12 days, then generously dry -rub with a signature
blend of spices, then hot -smoke it for 14 hours. The result?
Incredibly tender, deeply savory pastrami with just a kiss of
smoke.
It’s stacked on toasted caraway rye layered with melted white
american jalapeño cheese for a golden, savory crunch. We add
rich caramelized onion aioli and braised red cabbage for the
perfect balance of sweet, tangy, and creamy, then finish it off
with our house pastrami piled high.