“Sandwich” and “deli” are words that are woefully appropriated in Berlin as “Brötchen” and “Bäckerei”. All too often, a thin, dry layer of meat is spread between two oversized pieces of bread, resulting in an understandably mediocre experience.
Not anymore. The opening of Mogg & Melzer inside the Mädchenschule has been a balm to expat New Yorkers, sandwich fanatics and all those in need of a lesson in what truly constitutes a pleasurable pastrami experience. Paul Mogg, a reputable DJ and producer himself, teamed up with Oskar Melzer to serve up what Berlin has neglected for far too long, and brought in a New Yorker chef to properly smoke their homemade pastrami. When placed on rye bread, the moist, seasoned meat is best tasted along with some mustard, or as part of their spectacular Reuben. Topped with melted Swiss cheese, sauerkraut and Thousand Islands dressing, you’ll realize how these Jewish deli staples—true sandwiches —leave all other Brötchen, baguettes and ciabattas behind in their own starchy dust.