The popular choice for pastrami in greater Pioneer Square is Tat's, where the line grows so unwieldy at lunchtime that the deli's installed a web cam so office workers can issue decisions from their desks on whether a sandwich is worth the wait. But just a block away at Collins Pub, there's a superb pastrami Reuben available without the rigamarole.
To be clear, this is a pub-style Reuben (or Rachel, if you prefer: There are no doubt deli nerds who consider "pastrami Reuben" to be the sandwich equivalent of a "vodka martini".) A Langer's No. 19 it's not: The rye bread's buttered, the fat-laced pastrami's sliced thin and the whole mess is grilled before serving, so the Swiss cheese is oily and melted.
And yet all that butter, oil and fat adds up to a pretty terrific sandwich, distinguished by peppery meat with a charred bacon appeal and pungent sauerkraut. Even better, the rye bread's spongy and fresh, with true rye notes. While many delis soak their Reubens in Russian dressing, Collins applies just enough Thousand Island to tame the sauerkraut's tang.
So c'mon, downtown office workers. What are you waiting for?