Terminal C’s pastrami stand for when a chain sub won’t cut it
Beantown Pastrami sits post-security in Terminal C, right in the main concourse, and focuses almost entirely on stacked deli sandwiches instead of generic airport subs. The headliner is the hot pastrami on rye, which reviewers keep calling out as their go-to before a Delta or JetBlue flight. It’s set up as a counter stand, not a sit-down restaurant, so think order-and-go rather than table service.
Figure on $$ pricing: a sandwich and a drink easily creeps toward the high teens once Logan pricing and tax hit. Most people talk about the pastrami first, with corned beef mentioned as a solid backup when they’re out or you want something a bit milder. Portions run on the generous side, with meat piled higher than what you’ll see at the usual chains in BOS.
Hours track with Terminal C traffic, generally opening by the morning bank of departures and staying open into the evening, though closing can slide earlier on slow nights after around 8–9 p.m. This stand works best if your gate is reasonably close in C, since the sandwiches ride OK for a short walk but start to steam in the wrapper if you haul them around for too long.
Regulars keep it simple: hot pastrami on rye, maybe mustard, maybe Swiss, nothing that adds more moisture than necessary. Several flyers say they eat it at the gate within 10–15 minutes, or on board shortly after takeoff, to dodge the soggy-bread problem that shows up in a few reviews. If you want less mess, skip extra sauce and anything like tomatoes that turn the bread to mush fast.
Watch out for the usual Logan sticker shock; one reviewer flat-out calls it “expensive for a sandwich,” which lines up with the $$ rating and airport markups. Also watch the wrapping: if you’re not eating right away, crack the foil or paper a bit so steam can escape. Tip: grab napkins and an extra fork at the counter in Terminal C — these are seriously messy sandwiches once you sit down at the gate.