Pastrami on Fresh Rye

The first time I walked into a proper New York deli, the smell hit me like a warm brick wall—cured meat, rye bread, mustard sharp enough to clear your sinuses. I watched the counter guy stack pastrami so high I wondered how anyone could take a bite. That afternoon changed everything I thought I knew about sandwiches.

Last winter my friend from Brooklyn finally confessed shed been making these at home for years. She showed me her secrets—mostly that good pastrami speaks for itself and you should never, ever skimp on the mustard. Now I make them whenever I need to feel like Im back in the city, even from my tiny kitchen.

Ingredients

• Rye bread: The caraway seeds give it that distinctive earthy flavor and slight crunch that makes this authentic
• Pastrami: Get it sliced paper thin from the deli counter—thick slices just dont melt the same way
• Deli mustard: Yellow or spicy brown, this is the acid that cuts through all that rich beef
• Dill pickles: Optional but honestly necessary for that full deli experience

Instructions

Prep your canvas:

Lay out those rye slices and take a moment to appreciate the texture

Mustard matters:

Spread a generous tablespoon on two slices—dont be shy, this is what brings the sandwich to life

Stack it high:

Pile on half the pastrami for each sandwich, letting the slices drape and fold naturally

Close it up:

Top with the remaining bread and press down gently so everything settles together

Final touch:

Cut diagonally if youre feeling fancy, or straight down the middle like they do at the counter

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My dad still talks about the pastrami sandwich he had in Manhattan in 1989. Its funny how a simple combination of bread and meat can become such a core memory for people.

Getting the Bread Right

Fresh rye makes or breaks this. Stale bread will fight back when you bite, and soft sandwich bread just collapses under all that meat. Find a bakery or decent grocery store bakery section—the difference is worth the extra trip.

Mustard Choices

Yellow mustard is classic and mild, but spicy brown mustard adds this gentle heat that lingers. Sometimes I mix both—half the sharp stuff, half the familiar tang. Its your sandwich, figure out what makes you happy.

Serving It Like a Deli

A true deli experience comes down to the sides. Potato chips, a pickle spear, maybe some coleslaw if youre feeling ambitious. The sandwich is the star, but the supporting cast matters.

• Wrap the sandwich in wax paper for five minutes before eating—everything melds together beautifully
• Have extra napkins ready because good pastrami has some natural juices
• A cold soda or iced tea on the side completes the whole picture

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Sometimes the simplest recipes are the ones that stick with you longest. This sandwich has been feeding New Yorkers for over a century, and once you make it at home, youll understand why.

Recipe FAQs

→ What type of bread is best for this sandwich?

Fresh rye bread, ideally with caraway seeds, offers a firm texture and distinctive flavor complementing pastrami well.

→ Can I warm the pastrami before assembling?

Yes, briefly steaming or microwaving the pastrami enhances its aroma and tenderness without drying it out.

→ What mustard type works well for this sandwich?

Yellow deli mustard provides a sharp tang, but spicy brown mustard can add a more robust kick if preferred.

→ Are there popular variations to try?

Adding Swiss cheese and coleslaw creates a flavorful variation similar to a Reuben sandwich.

→ What sides complement this sandwich?

Classic choices include dill pickle spears and potato chips, which enhance the overall deli experience.