Pastrami Diablo

Pastrami Diablo is a spicy variation of the classic pastrami sandwich, with its most prominent incarnation found at Sam LaGrassa’s in Boston, as highlighted by the food-review channel Only Scrans. The origin of the dish is rooted in the Jewish deli tradition of slow-cured, smoked beef pastrami, but the “Diablo” component adds a fiery twist—typically incorporating hot peppers, spicy mustard, or pepper jack cheese to create a heat that contrasts with the rich, peppery meat. A great version of Pastrami Diablo is distinguished by the quality of the pastrami itself: it must be hand-cut, moist, and heavily spiced with coriander and black pepper, while the spicy elements are balanced rather than overpowering. Sam LaGrassa’s version, praised by Only Scrans for its generous portions and bold flavor, exemplifies this by layering thinly sliced pastrami with sharp provolone, crisp lettuce, tomato, and a drizzle of their signature hot pepper relish on fresh rye bread. Regional variations exist outside Boston: some delis in New York or Chicago substitute jalapeños or chipotle aioli, while others in the Southwest incorporate roasted Hatch chiles. The key constant is the marriage of tender pastrami with a distinct, lingering heat. Whether served on a club roll or marble rye, Pastrami Diablo remains a specialty sandwich that elevates a deli classic through controlled, creative spiciness.