With all of the hard times traditional Jewish delicatessens are facing, it’s good to read this about Katz’s in New York City:
The pickle barrels no longer line Ludlow Street (they now occupy a storage room inside Katz’s). The corned beef and the pastrami are still cured the same way they always were, using airtight barrels and a salt solution with a formula that remains a secret (as do the formulas for the wood chips in the smokehouse where the pastrami is cured and the rub that is applied to it).
Still making a good pastrami sammich! And then comes the darkness (boldface mine):
But Katz’s has served Reubens for a decade — corned beef, sauerkraut, homemade Russian dressing and melted Swiss cheese. Reubens have become best-sellers at Katz’s, but when Alan Dell was young, it was unthinkable that a Jewish deli would serve meat and cheese together.
Oy. Definitely not kosher.