Northern deli corned beef sandwiches

This is my first post though I have been a long time reader.
We live in North Carolina and don't travel alot. DH and I both had wonderful corned beef sandwiches at a casino in Atlantic  City several years ago. Is there any way to duplicate them cooking at home down South?
Thanks,
Jean

What casino Jean? I hope you... and I, get the answer! And, welcome to posting at Roadfood!
Joe

As best I remember Joe, It was a small sandwich shop in Ceasers.
Jean

OK,
I know how to cook corned beef. I know I need the best rye bread I can find down south. What sauce and what cheese and condiments? I just can't remeber.
Thanks, Jean

You can order the corned beef online from Katz Delicatessen.  There are two local bakeries here that produce rye bread that is better than that found at Katz's (my one real criticism of the place).

Personally, I would never befoul my Katz's corned beef with sauce, cheese or any other condiments - mostly because the origins of the "northeast" corned beef sandwich is from delis that are/were Kosher, which have now morphed into "Kosher style" to accommodate the goyim who will eat meat and cheese together (i.e. a Rueben).

I feel that one of God's greatest gifts is the taste of corned beef on good seeded rye bread - alone.  I understand others adding a touch of dark mustard, but that's about all I will concede.

Travelin' Man, Icouldn't have said it better. As a product of the north side of Chicago where there were a few Jewish delis I feel the pain of Kosher "style". My mother is spinning in her grave as we speak. I am unfortunately here in Charleston SC and was forced to a quick lunch at Shlotskys. Get this Pastrami and Swiss. WTF????

Could be worse. I have had them ask me if I wanted mayo, cheese and or a special sauce on my corned beef or pastrami. Although I have found authentic pastram and corned beef sandwiches in the south, especially Savannah. Also a product myself of Chicago's north side and north suburbs.

Personally, I consider it sacrilege to eat a corned beef or pastrami sandwich with anything but, mustard. That's it. Just, mustard!
Of course, sides of pickles and cole slaw are a must. As sides, only!
My drink of choice: Dr. Browns. Any flavor.

I prefer hand carved corned beef on a hearty rye with a thick crust, dressed with brown Dusseldorf mustard, accompanied by a cold, barrel cured kosher dill pickle spear, washed down with a Dr. Brown's black cherry soda. The corned beef is straight out of Chicago and the sandwich is waiting for you at Benji's or Jake's in Milwaukee.