Sammich PDX

"Pastrami is the name of the game at Sammich, so much so that its companion food cart carried the same name as the flagship sandwich: the Pastrami Zombie. Owner Melissa McMillan brines and smokes beef brisket in a process that takes nearly a week. The result is beautifully tender, rich, and aromatic pastrami, stacked tall on rye bread with just a bit of slaw, mayo, and Swiss cheese. It’s such an immaculate sandwich that it’s easy to miss the other items on the menu, but after a few return visits it’s advisable to branch out to sandwiches like the Chicago Italian beef (a la The Bear) or the excellent burger, Da Burger. However, there’s no shame in sticking with the Zombie." - Alex Frane

"Pastrami is the name of the game at Sammich, so much so that its companion food cart carried the same name as the flagship sandwich: the Pastrami Zombie. Chef and owner Melissa McMillan brines and smokes beef brisket in a process that takes nearly a week. The result: Beautifully tender, rich, and aromatic pastrami, stacked tall on rye bread with just a bit of slaw, mayo, and Swiss cheese. It’s such an immaculate sandwich that it’s easy to miss the other items on the menu, but after a few return visits it’s advisable to branch out to sandwiches like the Chicago Italian beef (a la The Bear) or the excellent burger, Da Burg. However, there’s no shame in sticking with the Zombie." - Alex Frane, Janey Wong

"Pastrami is the name of the game at Sammich, so much so that its companion food cart carried the same name as the flagship sandwich: the Pastrami Zombie. Chef and owner Melissa McMillan brines and smokes beef brisket in a process that takes nearly a week. The result: Beautifully tender, rich, and aromatic pastrami, stacked tall on rye bread with just a bit of slaw, mayo, and Swiss cheese. It’s such an immaculate sandwich that it’s easy to miss the other items on the menu, but after a few return visits it’s advisable to branch out to sandwiches like the Chicago Italian beef (a la The Bear) or the excellent burger, Da Burg. However, there’s no shame in sticking with the Zombie." - Alex Frane, Janey Wong

"Visitors can now order giardiniera-topped breakfast sandwiches at one of the city’s most popular delis. Sammich, the Burnside sandwich shop known for its Chicago Italian beef and house-made pastrami, is now serving breakfast starting at 10 a.m., switching to just lunch sandwiches at 2 p.m." - Brooke Jackson-Glidden

"Sammich is known for its consistently-full patio and the vibrant atmosphere that spills into its East Burnside parking lot. Chef Alexa Numkena-Anderson, with years of experience in fine dining, enjoys engaging with patrons directly, moving around, giving treats to dogs, and answering questions about the smoker. The restaurant is small but offers really awesome food." - Thom Hilton