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One of the most iconic spots in New York City, Katz's Deli. >> That is so good. That's as good as I hoped it was going to be. >> The meat is so soft. Not too salty. The bread and the mustard just complement the sandwich beautifully. >> And it just about holds it together, the bread. >> Our biggest issue here was the meat. So, we actually roped in some special help from Ruben's Ruben, who is the guy to go to in London for smoked meat. >> You want a nice marbled brisket. So, I've done a dry brine where I just, you know, you rub it with the curing salt, wrap it in cling film, and just leave it in your fridge for 10 to 14 days. With seasoning, just want to kind of get a nice even layer. And we're smoking everything over old whiskey barrels. >> Oh. >> Mhm, that's so good. >> Nice one, mate. >> Appreciate it. >> I think Ruben's done us an absolute solid. >> So, they kind of carved it like this, and then they trimmed it up so it fit in the sandwich, and then they scooped it up, put it on the top. >> It's obviously quite a white sauce, so I reckon the majority of it is mayonnaise, a touch of ketchup for sweetness, bit of Tabasco, Worcestershire sauce, touch of paprika. That'll help with the color as well. A little bit of horseradish just for a kick. >> Freshness. >> And place my meat mountain into an oven just to melt the cheese a little bit and just warm the meat through a tiny bit. >> It's looking pretty damn similar. Last little touch we've got is sauerkraut. So, this goes on just as the cheese has melted. And Ruben went to a Polish bakery to get us the bread. Time to build, chef. What the IS THAT? OH. >> OH MY GOD. I think we recreated it pretty damn well. >> I actually think this is slightly superior. >> The meat is insane. The flavor. >> Still think it's worth a trip to Katz's if you've never been, just because of the sheer scale of the experience.