Pastrami on Rye
intro
Iconic New York Jewish deli sandwich stacked with smoky peppery pastrami, tangy mustard, and crisp pickles on chewy seeded rye, packed with bold, savory comfort flavor.
Ingredients
Steps
Prep sandwich components
First, lay out all ingredients on a clean work surface: pat 120g thinly sliced kosher dill pickles dry with paper towels to prevent soggy bread, separate 450g sliced pastrami into 4 equal 113g portions, and set 8 slices of seeded rye bread within easy reach.
Steam pastrami until warm
Pour 2 cups (480ml) cold water into a small lidded pot, bring to a rolling boil over medium-high heat, then set a metal steamer basket 1 inch above the water line. Add one 113g portion of pastrami to the basket, cover tightly, and steam for 90 seconds until heated through and tender. Repeat for all 4 portions, transferring steamed pastrami to a foil-covered plate to stay warm; never submerge pastrami in water to avoid soggy, waterlogged meat.
Toast buttered rye bread
Soften 2 tablespoons (28g) unsalted butter to room temperature, then spread 1/4 tablespoon (3.5g) evenly across one outer side of each of the 8 rye bread slices. Heat a large cast-iron skillet over medium heat (350°F / 175°C), place bread butter-side down in a single layer (working in 2 batches if needed to avoid crowding), and toast for 2 minutes per batch until the buttered side is golden crisp at the edges.
Spread mustard moisture barrier
Remove toasted rye slices from the skillet and arrange on a cutting board, with the crisp buttered side facing down. Spread 2 tablespoons (30ml) of spicy brown deli mustard evenly across the soft inner surface of 4 of the rye slices, spreading all the way to the edges to create a barrier that prevents warm meat juices from soaking into the bread.
Layer pastrami and pickles
Pile one steamed 113g portion of warm pastrami in an even, loose stack on top of each mustard-covered rye base, gently fluffing the meat slices to avoid a compact, dense bite. Top each pastrami stack with 30g of the dried, thinly sliced dill pickles, spreading the pickles in a single even layer across the meat.
Cut and serve sandwiches
Place the remaining 4 toasted rye slices on top of each pickle layer, with the soft un-toasted side facing down toward the fillings and the crisp buttered side facing out. Press each sandwich down gently with a flat spatula to compact the layers slightly for easier eating, then cut each sandwich diagonally into two equal triangular halves with a sharp serrated knife. Serve immediately while the pastrami is still warm.
Tips
2.Always pat pickle slices completely dry with paper towels before adding them to the sandwich: excess brine will seep through the bread and turn it soggy, even with the mustard moisture barrier.
3.For the most authentic flavor, choose pastrami with a visible black pepper and coriander seed crust, rather than plain thinly sliced deli beef, for that signature smoky, spiced profile.
OMG, this is exactly the pastrami on rye I grew up eating at my local Queens deli! I was so worried I couldn’t replicate that briny, peppery flavor at home, but the 15 minute cook time is no joke. I piled the pastrami high, slathered on extra spicy brown mustard, and my roommate thought I ordered takeout from our favorite spot. SO good, will be making this every other week for lunch now.
Super easy to throw together for weekly meal prep! I pre-portioned the pastrami and rye slices into containers so my husband can grab and go on his way to work. Only thing is I wish there was a note about what kind of rye bread works best— I used a really soft marble rye and it got a little soggy by day 3. Still tasty though, we ate every last bite!
Made these for the guys during our Sunday football watch party and they were gone in 10 minutes flat. Total game changer! I smoked my own pastrami ahead of time but even if you use good quality deli pastrami like the recipe says, this slaps. Served with a side of dill pickles and creamy coleslaw, just like the old deli downtown. 10/10.
Just made this for a quick late night study snack and I’m obsessed. I only had yellow mustard in my dorm fridge and it still slapped. Didn’t even need any fancy ingredients, I picked up all the stuff from the campus grocery store for like $8 total. Will be making this nonstop when I don’t feel like eating sad dining hall food.
I’ve been making pastrami on rye for my grandkids for 40 years, and this recipe is the closest I’ve found to the classic version I had growing up in Brooklyn. I add a little smear of horseradish sauce on mine, just like my dad used to, and the kids go crazy for it. Perfect for a quick weekend lunch!
Brought these to my neighborhood potluck last weekend and got so many compliments! I cut them into smaller, slider-sized pieces so people could grab them easy, and they were the first empty platter on the table. My only note is that 15 minutes was a little tight for me when I was making 20 of them, but that’s probably just because I’m slow at assembling sandwiches lol.
I wanted to love this, but my pastrami came out really tough and chewy. I followed the directions exactly, heated it up in the pan like the recipe said, but it was just rubbery. Disappointed because I was really craving a good pastrami sandwich after a long work week.
Just moved out of my parents’ house and this is the first real meal I’ve made that didn’t come out of a frozen box. My dad is a total pastrami snob and I can’t wait to make this for him when he visits next month. Added a slice of Swiss like the optional tip said and *chef’s kiss*.
My kids are so picky when it comes to sandwiches, they usually only eat plain peanut butter and jelly, but they begged for seconds of this pastrami on rye! I left the mustard off theirs and added a little mayo, and they ate every last bite. Even my toddler, who throws 90% of his food on the floor, polished his off. Total game changer for busy weeknight dinners!
I pack these for day hikes all the time now! They hold up way better than I thought they would in my backpack, no sogginess, and the protein from the pastrami keeps me full for miles. Way better than the sad energy bars I used to shove in my pack. I add a few dill pickle slices right in the sandwich for extra crunch.
I hosted a 1950s themed dinner party last weekend and these were the star of the menu! I served them with crinkle cut fries and chocolate milkshakes, and everyone said they felt like they were sitting in an old school diner. So easy to make even when I was juggling 10 other party tasks, zero stress. 10/10 will be making again for my next theme night.
This looks so good! I have celiac and have been searching for a solid pastrami sandwich recipe I can adapt at home. Has anyone tried swapping the regular rye for a good gluten free seeded rye? I’m worried the texture will be off, but I’m dying to give this a go.