Pastrami is a Jewish delicatessen meat that possibly originated in the wind-dried beef of Anatolia and Byzantine dried meat. It is a type of preserved meat pre-dating the development of refrigeration and is traditionally made from beef although mutton, pork and turkey are also used.
The meat is brined - which means simply steeping it in or treating it with brine, a mixture of salt and water - then partially dried, seasoned with herbs and spices, smoked and finally steamed. The meat is now strongly associated with New York City, to which it was brought in the late 19th century.
Hot pastrami sandwiches are exactly what they sound like - sandwiches that contain pastrami, and probably other foods, that are served hot. A grilled Rachel sandwich - a variant of the Reuben using pastrami instead of corned beef - is one example.
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