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It's the simple pleasures in life that often provide the most satisfaction. Exhibit A: this corned beef slider from London, via New York.

British chef Russell Norman has a longstanding affair with the cuisine of New York City — just pop into his Soho (London) diner and see for yourself, or pick up a copy of his new book, Spuntino: Comfort Food, named for the restaurant where it all happens. 

The lure of salt beef (U.K.) or corned beef (U.S.) has led me on some rather elaborate journeys in order to get my fix. In London there are relatively few old-school salt beef sandwich joints — an Oxford Street department store food hall, a Brick Lane bagel shop, an East London street market — whereas in New York you are fairly spoiled for choice. The crown of Corned Beef King is variously claimed by Katz’s, Barney Greengrass, Second Avenue Deli and Carnegie Deli, to name just a few.

The classic salt beef sandwich, of course, consists of salted brisket cut thick, served between two slices of rye bread with pickle and mustard. Like all classics, you don’t mess with the formula. At Spuntino, we simply put it in a slider bun.

Reprinted with permission from Spuntino: Comfort Food