Portland, Oregon’s Best Sandwiches | Eater Portland
"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
New Portland Pop-Up Javelina Celebrates Past and Present Native Cuisine | Eater Portland
"She spent the most time in the kitchen at Sammich, working side-by-side with owner Mel McMillan, who praised her emphatically—calling her 'a fucking stud' and saying Portland would be lucky to be able to eat her food." - Brooke Jackson-Glidden
19 Excellent Sandwich Shops to Try in Portland
"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
19 Excellent Sandwich Shops to Try in Portland
"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
Portland Sandwich Shop Sammich Opens a New Food Cart in Woodstock | Eater Portland
"A Portland food cart that specialized in house-brined, smoked, and steamed pastrami, Pastrami Zombie was launched by Mel McMillan as she gained her footing in the city; the cart has since disappeared as McMillan shifted her focus back to Sammich." - Brooke Jackson-Glidden