This Connecticut Deli Serves A Pastrami Sandwich Almost Too Big To Handle

There are lunches that require a napkin. Then there are lunches that practically require a game plan.

Somewhere in Connecticut, a deli is building a pastrami sandwich with enough meat to make the bread look seriously outnumbered. It lands on the table tall, heavy, and unapologetically excessive, the sort of order that gets noticed before anyone even takes a bite.

The appeal goes far beyond its size. The pastrami brings deep, savory flavor, and every stacked layer makes the sandwich feel more like an event than a quick meal. Sharing might sound sensible, but that decision gets harder once the first bite hits.

Connecticut sandwich fans have plenty of choices, yet very few lunches inspire this much curiosity. For anyone eating through the state and willing to wrestle with a seriously oversized stack, this deli gives you a delicious reason to use both hands.

The Pastrami Sandwich That Started All The Talk

Pastrami here is not an afterthought. It is steamed until tender, then sliced thin on a slicer so every bite stays soft.

The kitchen does not cook the meat until it collapses, which would force hand carving. Thin slicing keeps the texture pillowy and the flavor concentrated.

A standard sandwich comes with four ounces of meat. Add cheese and you are looking at six ounces between two slices of fresh rye.

Mustard is the classic move. Swiss cheese joins the party often, and nobody will judge you for asking for both.

What makes it feel almost too big is the density. The meat sits in warm folds rather than flat sheets, giving the sandwich real height.

Pastrami is the most talked-about item on the entire menu, and that reputation has held steady for decades. People plan highway stops around it.

Order it warm, because that is how it is meant to arrive. The rye bread soaks up just enough juice to make the last bite as good as the first.

Meet The Fresser, The Seven-Ounce Upgrade

Yiddish gave us the word fresser, and it roughly means someone who eats with real enthusiasm. The deli borrowed it for their largest sandwich size.

A Fresser packs seven ounces of meat instead of the standard four. That is nearly double, and it shows the moment the plate lands.

Regulars swear this is the version worth ordering. You can skip the side dish entirely, though most people order one anyway.

The Fresser works with pastrami, corned beef, brisket, or roast beef. Each one changes character when the meat ratio jumps that high.

Try the first cut pastrami Fresser if you want the richest option available. The extra marbling makes a noticeable difference in tenderness.

There is also a Pastrami Rachael Fresser, grilled with coleslaw and dressing. Crispy bread meets soft meat in a way that keeps people coming back.

Fair warning: this sandwich commits you. Bring an appetite, or bring a friend willing to split the spoils with you.

Pickles By The Pound, Quart, Or Full Bucket

Here is a number that stops people cold. The deli moves roughly 200,000 pounds of pickles every year, or about 548 pounds daily.

Half sour pickles arrive complimentary at the tables. They are crisp, bright, and just briny enough to reset your taste buds between bites.

The full sour version is stronger and deeply savory. Both are made to the deli’s own specifications rather than in house.

You can buy them by the pound, by the quart, or by the bucket. Plenty of people leave carrying a pail like a trophy.

Pickle mania does not stop at the jar. There is pickle cotton candy, fried pickles, and even chocolate covered pickle pretzels on the shelves.

The fried pickles pair beautifully with coleslaw. They are crunchy outside, tangy inside, and dangerously easy to finish.

Garlic stuffed olives share the same retail space. Grab a container on your way out and thank yourself later in the week.

Reubens And Rachaels, The Grilled Champions

Two grilled sandwiches dominate the order tickets. The Reuben brings sauerkraut, and the Rachael swaps in coleslaw for a sweeter crunch.

Both get Swiss cheese, Russian dressing, and a press on the grill. The rye toasts until the edges turn golden and crackly.

Pastrami Reuben on rye with fries is a longtime favorite order. Some folks have stuck with it for over twenty years without wavering.

The corned beef version holds its own too. It is milder, saltier, and slightly softer in texture than the pastrami.

Ask for coleslaw or Russian dressing on the triple decker combinations. It is not always listed, but the kitchen is happy to add it.

The grill work matters more than people expect. Bread stays crisp while the cheese melts fully into the meat layers.

Order a Rachael if you like a little sweetness cutting through the richness. Order a Reuben if you want that classic tang instead.

Where To Find It Off The Highway

Billboards along the highway have lured countless drivers off the exit. Most of them are glad they listened.

The address is 435 Hartford Turnpike in Vernon, Connecticut easy to reach and easier to spot once you know the sign. Parking sits in a shared lot with other businesses.

From the outside, the strip mall look is modest. Do not let that fool you, because the interior tells a completely different story.

Getting in and out is simple, which explains why so many New England travelers build it into their route. Buses, families, and solo drivers all stop here.

Doors open at 8 AM every single day and close at 8 PM. That means breakfast, lunch, and dinner are all fair game.

Rein’s has held this spot for decades. The location has become a landmark for anyone crossing this part of the state.

Fifty Years Of Recipes That Never Changed

The doors first opened in 1972. Over five decades later, the recipes remain the same as they were on day one.

Consistency is the whole point. Families who came here as children now bring their own kids and find the flavors unchanged.

Placemats on the tables print the story of the deli’s history. It is a small touch that gives you something to read while you wait.

Interior decorating has shifted over the years. The pickles and sandwiches, however, have stayed exactly where they belong.

Sections of the dining room carry New York borough names. Sitting in the Bronx section is part of the fun.

The back bar area is quieter and dimmer. If you want a calmer meal away from the bustle, ask to sit there.

That long track record explains the loyalty. Rein’s has earned 4.6 stars across more than 5,500 ratings, which is remarkable for any restaurant.

Potato Pancakes, Kugel, And Homemade Sides

Sides here are not filler. The kitchen makes potato pancakes, kugel, cucumber salad, and coleslaw from scratch on the premises.

Potato pancakes arrive with sour cream on the side. They are crisp at the edges and soft in the middle, exactly as they should be.

Brisket served over potato pancakes is a standout plate. Thin slices of tender meat sit in a rich gravy that soaks into everything.

Speaking of that gravy, it comes from the roasting drippings. Ask for a side of it and dip your brisket sandwich in.

Cucumber salad is light and refreshing. It works as a cooling counterpoint to the heavier meats on your plate.

Potato salad and coleslaw round out the classic lineup. Both are dependable, generous, and made the traditional way.

The kitchen is not huge, which makes the scratch cooking more impressive. Every one of these sides earns its place on the menu.

Bakery Cases Loaded With Babka And Rugelach

Walk through the front door and the bakery display hits you first. Baked goods line the left side of the room in glass cases.

Rugelach is the headliner. The deli produces roughly 350 pounds of it every week, all made from scratch on site.

The dough process is labor intensive. It must be handled and rested carefully, which is why the pastry turns out so flaky.

Babka sits nearby, dense and sweet and perfect for the drive home. Sour cream coffee cake and crumb cake are baked fresh too.

Chocolate fudge layer cake with chocolate cream cheese icing is a serious dessert. Apple pie is available by the slice or whole.

If your sandwich left no room, take dessert to go. Nearly everyone does, and the boxes stack up on the counter.

Handmade chocolates and cashew clusters fill out the shelves. Grab a few while you wait for your table.

Timing Your Trip To Beat The Crowd

Weekends fill up fast. By noon on a Sunday, the line for tables and the deli counter can stretch toward the door.

Arriving around 11 AM is a smart move. The wait drops considerably, often to fifteen minutes or less for a table.

Breakfast is another underrated window. Pastrami and eggs, omelettes with home fries, and bagels are all served from 8 AM.

Takeout is the fastest option when the dining room is packed. Orders often come together in under fifteen minutes.

While you wait, browse the freezer section and the retail shelves. There are packaged foods, snacks, and souvenirs to keep you occupied.

Prices run a bit higher than a standard sandwich shop. The quality of the meat and the scratch baking explain the difference.

Plan for a full experience rather than a rushed stop. Rein’s rewards anyone willing to slow down and enjoy the whole thing.