Pastrami on Rye Sandwich
Thinly sliced, peppery pastrami piled high on classic rye bread with a smear of spicy brown mustard. This iconic New York deli sandwich is a savory masterpiece, simple yet incredibly satisfying.
For 4 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Steam the Pastrami
- b.Fill a pot with about one inch of water and bring to a simmer. Place a steamer basket inside, ensuring the water level is below the basket.
- c.Arrange the sliced pastrami loosely in the steamer basket. Cover the pot and steam for 3-5 minutes until the pastrami is hot, tender, and pliable. Avoid over-steaming to prevent it from becoming tough.
- 2
Step 2
- a.Prepare the Bread
- b.While the pastrami steams, prepare the rye bread. The goal is to warm it, not toast it to a crisp. You can lightly warm it in a toaster on the lowest setting or in a dry skillet over medium-low heat for about 30 seconds per side.
- c.Once warmed, lay the slices out and spread a generous layer of spicy brown mustard on one side of each of the 8 slices.
- 3
Step 3
- a.Assemble the Sandwich
- b.Using tongs, carefully remove the hot pastrami from the steamer. Divide it equally among four of the mustard-spread bread slices, piling it high for that classic deli look.
- c.If using Swiss cheese, place one slice on top of the hot pastrami on each sandwich. The residual heat will melt it slightly.
- d.Place the remaining four slices of bread on top, mustard-side down, and press gently.
- 4
Step 4
- a.Serve Immediately
- b.For the classic deli presentation, use a sharp serrated knife to slice each sandwich in half diagonally.
- c.Serve immediately while the pastrami is hot and juicy, with a crisp dill pickle on the side for the perfect tangy contrast.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The quality of the pastrami is key. If possible, purchase it from a reputable deli counter for the best flavor and texture.
- 2Don't have a steamer basket? Place a metal colander in the pot or create small balls of aluminum foil to elevate a heat-proof plate above the water.
- 3The classic way to serve is piled high. Don't be shy with the meat! A true deli sandwich should be thick.
- 4Rye bread is traditional for a reason; its caraway seeds and slightly sour flavor perfectly complement the spiced pastrami.
- 5For a complete deli experience, serve with a side of coleslaw or potato salad.
Adapt it for your goals.
The Reuben
Make it a Reuben by adding a layer of drained sauerkraut and a spread of Russian dressing on the bread. Grill the entire sandwich in butter until golden brown.
The RachelThe Rachel
A variation of the Reuben, the Rachel sandwich typically uses coleslaw instead of sauerkraut and sometimes substitutes turkey for pastrami.
Different BreadDifferent Bread
While rye is classic, pumpernickel or a hearty sourdough also make excellent choices for this sandwich.
Add Some CrunchAdd Some Crunch
For extra texture, add a layer of crisp coleslaw directly into the sandwich.
Why this is on our healthy list.
Rich Protein Source
Pastrami provides a significant amount of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Source of B Vitamins
Beef, from which pastrami is made, is a natural source of B vitamins, especially Vitamin B12. B12 is crucial for healthy nerve function, DNA synthesis, and the formation of red blood cells.
Provides Essential Iron
This sandwich offers a good source of heme iron, which is more easily absorbed by the body than iron from plant sources. Iron is vital for transporting oxygen in the blood and preventing fatigue.
Frequently asked questions
A classic deli-style Pastrami on Rye can be quite high in calories. A sandwich made with 6 oz of pastrami, two slices of rye bread, Swiss cheese, and mustard can contain approximately 900-1100 calories, primarily from the meat and cheese. This is an estimate and can vary based on ingredient portions and brands.