Introduction
The Pastrami Sandwich is a timeless favorite known for its juicy, spice-rubbed meat piled high between slices of hearty bread. Whether you’re craving a New York-style deli experience or looking to recreate a café classic at home, this sandwich hits the spot with its rich, smoky, and slightly peppery flavor profile.
Ingredients
For the Sandwich:
- 8 slices of rye bread (or use sourdough, ciabatta, or pumpernickel if preferred)
- 1 lb (450 g) pastrami, sliced thin (preferably warm)
- 8 slices of Swiss cheese (or provolone or cheddar)
- 1/2 cup sauerkraut (optional but traditional for Reuben-style)
- 1/4 cup spicy brown mustard or deli mustard
- 2 tablespoons mayonnaise (optional)
- Butter (for grilling, if desired)
Optional Add-ins:
- Pickles (sliced dill or bread & butter)
- Coleslaw (for a twist)
- Russian or Thousand Island dressing
Instructions
Step 1: Warm the Pastrami
You can warm the pastrami slices by steaming them, microwaving briefly, or heating in a covered skillet with a splash of water to keep them moist.
Step 2: Toast or Grill the Bread
- If grilling: butter one side of each bread slice and toast on a skillet until golden.
- If not grilling: simply warm or toast the bread slightly to keep it firm for stacking.
Step 3: Assemble the Sandwich
- Spread mustard (and mayonnaise or dressing, if using) on one or both bread slices.
- Add a layer of warm pastrami (about 3–4 oz per sandwich).
- Top with Swiss cheese slices.
- Add sauerkraut or other toppings if desired.
- Close the sandwich with the second slice of bread.
Step 4: Optional Grill Finish
Grill the entire sandwich in a panini press or skillet until the cheese is melty and the outside is crispy.
Serving Suggestions
- Serve hot with dill pickles and a side of kettle chips or potato salad.
- Add a side of coleslaw or a small bowl of matzo ball soup for a true deli feel.
- For a drink, pair with iced tea, lemonade, or even a cold beer.
Variations
- Reuben-Style: Add sauerkraut and swap mustard for Russian dressing.
- California Pastrami: Add avocado and swap Swiss cheese for pepper jack.
- Spicy Kick: Add jalapeños, spicy mustard, or hot giardiniera mix.
Storage & Reheating
- Storage: Store leftover pastrami in an airtight container in the fridge for up to 3 days.
- Reheating: Gently warm in a skillet or microwave with a splash of water to prevent drying out.
- Make-Ahead: You can assemble components ahead, but toast or grill just before serving for best texture.