Speaking of pastrami

[Tab]

1) What's the best type for a good pastrami sandwich? There's apparently black and red pastrami, and red is the type I fondly remember (except when I once worked in a deli sandwich shop, where it made a hell of a mess on the slicer). If nothing else, red is the kind I prefer.

2) How best to heat it? From reading, I get the impression a long slow steam is the best. Any other suggestions?

[Duer 157099]

1. I didn't know there were two kinds

But as for method, steaming is best, imho, although I've resorted to a fry pan as well as just under the broiler. Steaming makes it most jucy though.