The dill pickles were crunchy on the outside, but slightly soft on the inside. They had that salty, vinegar flavor associated with pickles. The catch was that they were also soaked with hot red peppers, and therefore they had a subtle spice to them that added a different dimension to pickles.
The real treat was the mountain of thin, soft slices of warm, salty pastrami and smokey corned beef. Neither of the meats were tough or chewy, and they were well marbled with fat; not at all stringy. The soft, savory meat was somehow squished between two pieces of herbed rye that were slightly toasted so that just the edges were crisp. This sandwich needed only just a touch of spicy dijon mustard to be perfect.
Too bad we don't have a Canter's in San Francisco.
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