Pastrami Sandwich

The pastrami sandwich stands as one of the most iconic creations in American deli culture, a masterpiece of contrasting flavors and textures that delivers satisfaction with every bite. At its heart is the star ingredient: tender, peppery pastrami with its distinctive smoky profile and melt-in-your-mouth quality. Nestled between slices of caraway-studded rye bread that provides just the right chew and subtle sourness, this sandwich represents the perfect marriage of simplicity and depth of flavor. The sharp bite of brown mustard cuts through the richness of the meat, while crisp pickle slices add brightness and textural contrast. Whether enjoyed at a bustling New York deli counter or crafted in your own kitchen, a well-made pastrami sandwich connects you to generations of flavor tradition.

The first time I made a proper pastrami sandwich at home, I'd just returned from a trip to New York where I'd waited in line for 45 minutes at a famous Lower East Side deli. The sandwich I was served was absolutely worth the wait – stacked impossibly high with warm, tender meat that had me thinking about it for days afterward. Back home, I tracked down quality pastrami from a local butcher and was shocked at how easily I could recreate that transformative experience in my own kitchen. My husband, who typically prefers elaborate meals, went silent after his first bite – the highest compliment he gives to food that truly impresses him.

Ingredients You'll Need

• 2 slices seeded rye bread: The traditional foundation that provides earthy flavor and sturdy structure; the caraway seeds add subtle anise notes that complement the pastrami perfectly
• 6-8 ounces thinly sliced pastrami: The heart of the sandwich; look for pastrami with a good fat-to-meat ratio and visible pepper crust for the best flavor and texture
• 2 teaspoons spicy brown mustard: Delivers essential tang and heat that cuts through the richness of the meat; Dijon works in a pinch but doesn't provide the same authentic experience
• 3-4 dill pickle slices: Adds brightness, acidity, and crunch that balances the rich, soft meat; kosher dills or half-sours provide the most authentic flavor
• 2 slices Swiss cheese (optional): If using, choose a quality Swiss with good meltability that adds creaminess without overwhelming the pastrami
• 1 teaspoon butter (for toasting): Creates a beautiful golden crust on the bread when grilling; use unsalted to control the overall saltiness of the sandwich

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Step-by-Step Cooking Instructions

Prepare the Pastrami:

For that authentic deli experience, proper warming of the pastrami is crucial. For the best texture and flavor, steam the meat rather than microwaving it. Set up a steamer basket over simmering water, or create a makeshift steamer by placing the pastrami on a heat-proof plate above a pot with an inch of simmering water. Cover and steam for 5-7 minutes until the meat is warm and tender. This gentle heating method prevents the pastrami from drying out while enhancing its succulence. If you don't have steaming equipment, you can wrap the pastrami in foil and warm in a 250°F oven for about 15 minutes.

Build the Foundation:

Start with your rye bread slices on a clean work surface. If you're planning to grill the sandwich, lightly butter the outside of each slice - this creates a beautifully crisp exterior while adding richness. On the inside surfaces, spread your spicy brown mustard to taste. Don't be too cautious here; the mustard isn't just a condiment but a key flavor component that balances the richness of the pastrami. For an authentic deli-style preparation, be generous with the mustard, especially on the bottom slice which will directly contact the meat.

Layer with Purpose:

Arrange your warmed pastrami on one mustard-spread slice, gently folding or loosely stacking the slices rather than laying them flat. This technique creates pockets of texture and ensures each bite has the perfect meat distribution. If you're using Swiss cheese, place it directly on top of the warm pastrami so it can begin to soften from the residual heat. Add your pickle slices evenly across the sandwich – they're not just a garnish but an essential component that adds brightness and crunch to counter the rich, soft meat.

Complete the Assembly:

Place the second slice of bread on top, mustard-side down, completing your sandwich. If you're serving it cold, you can slice it diagonally now with a sharp knife – the classic deli presentation that makes the sandwich easier to handle while showcasing the beautiful layers. Press down gently but firmly to slightly compress the sandwich, helping it hold together when eaten. This slight compression also helps marry the flavors without squishing the bread.

Grill for Elevated Results:

For a warm sandwich with incredible texture contrast, heat a heavy skillet (cast iron works beautifully) over medium heat. Place your assembled sandwich in the skillet and grill for approximately 2-3 minutes per side, until the bread develops a golden crust and the cheese (if using) melts to creamy perfection. Apply gentle pressure with a spatula while grilling to ensure even contact with the hot surface. The outside should be crisp while the inside remains tender, creating a wonderful textural experience.

Rest Briefly Before Serving:

Allow the grilled sandwich to rest for about 30 seconds before slicing and serving. This brief rest lets the melted cheese set slightly and the flavors to settle. Slice diagonally with a sharp knife and serve immediately while warm, accompanied by extra pickles, a small portion of coleslaw, or potato chips for the complete deli experience. This subtle resting step makes a surprising difference in the final eating experience.

My local butcher started carrying house-made pastrami after enough customers (including me) kept special ordering it. The difference between his freshly made version and the pre-packaged supermarket options completely transformed my homemade sandwiches. One time when catering a family gathering, I created a build-your-own pastrami sandwich bar with the meat kept warm in a slow cooker on the 'warm' setting. The setup allowed guests to build their perfect sandwich while ensuring the pastrami stayed tender throughout the event, and it became the most talked-about feature of the party.

The Art of Pastrami Selection

Finding quality pastrami is perhaps the most crucial step in creating an exceptional sandwich. True pastrami has a distinctive flavor profile from its curing process, smoke exposure, and spice coating. When purchasing, look for meat with a visible pepper crust, good marbling, and a deep red color. The best pastrami should be hand-sliced to order, moderately thick (not shaved but not too chunky either) to provide the ideal texture. Many specialty butchers and delicatessens now make their own pastrami, which offers a freshness that mass-produced versions can't match. If you're fortunate enough to live near a traditional Jewish deli, their house-made pastrami will likely provide the most authentic experience.

Bread Considerations and Variations

While seeded rye bread is the traditional and arguably perfect pairing for pastrami, acceptable variations exist for those with different preferences. Marble rye offers a milder flavor with visual appeal, while pumpernickel provides a deeper, more robust flavor profile that stands up well to the strong flavors of the pastrami. For those who find traditional rye too assertive, a good quality sourdough can be substituted, though you'll miss the classic caraway notes that complement the meat so well. Whatever bread you choose, make sure it has enough structural integrity to hold up to the substantial filling without becoming soggy or falling apart.

Regional Variations Worth Exploring

The pastrami sandwich takes different forms across regions, each with passionate defenders. In Los Angeles, pastrami is often served hot on a French roll with mustard and pickles in what's called a 'pastrami dip,' sometimes accompanied by au jus for dipping. Montreal offers 'smoked meat' sandwiches, a close cousin to pastrami but with slightly different spicing, traditionally served on lighter rye bread with yellow mustard. In Chicago, you might find pastrami with coleslaw and Russian dressing. These regional variations all honor the essential character of pastrami while reflecting local taste preferences, and each is worth experiencing to expand your appreciation of this beloved sandwich.

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Balancing Your Meal

While a pastrami sandwich can certainly stand alone as a satisfying meal, traditional accompaniments enhance the overall dining experience. A half-sour pickle spear provides palate-cleansing crunch between bites. Creamy coleslaw offers cooling contrast to the peppery meat. A simple potato salad or crisp kettle chips add textural variety and round out the meal. For beverages, the classic pairing is Dr. Brown's Cel-Ray soda, a celery-flavored soda that's been the traditional accompaniment in New York delis for generations. If that's not available, a crisp lager beer, cream soda, or even unsweetened iced tea provides refreshing contrast to the rich sandwich.

I've made countless pastrami sandwiches over the years, from quick weekday lunches to carefully crafted versions for special occasions. What continually amazes me is how such a seemingly simple combination of ingredients can create such a deeply satisfying experience. There's something almost meditative about the process – warming the meat just right, spreading the mustard with care, and achieving that perfect balance of flavors. While I appreciate modern culinary innovations, this classic sandwich reminds me that some food traditions endure for good reason. When made with quality ingredients and attention to detail, a pastrami sandwich isn't just lunch – it's a connection to culinary heritage that delivers pure, uncomplicated pleasure.

Frequently Asked Questions

→ What's the best way to warm pastrami for a sandwich?

The traditional deli method is steaming pastrami for 2-3 minutes. You can also warm it gently in a covered skillet with a tablespoon of water, or microwave it between damp paper towels for 30 seconds.

→ Can I use a different bread besides rye?

While rye is traditional and provides the classic flavor pairing, you can substitute sourdough, pumpernickel, or a good quality Italian bread. Avoid very soft breads that might get soggy.

→ What sides pair well with a pastrami sandwich?

Traditional deli sides include potato salad, coleslaw, pickles, or a simple green salad. Potato chips or fries are also popular accompaniments for a more casual meal.

→ Where can I find good quality pastrami?

Look for pastrami at a dedicated deli counter rather than pre-packaged options. Jewish delis often have the best quality. You can also check specialty meat shops or order from online retailers known for their cured meats.

→ How can I make this into a Reuben-style sandwich?

Add sauerkraut and Russian dressing, and replace the Swiss cheese with Gruyère. Toast it like a grilled cheese sandwich for the ultimate pastrami Reuben experience.