Pastrami on Fresh Rye (Print Version)

Classic deli sandwich with thin pastrami, sharp mustard, and rye bread layers.

# Ingredient List:

→ Bread

01 - 4 slices fresh rye bread with caraway seeds

→ Meats

02 - 9 ounces thinly sliced pastrami

→ Condiments

03 - 2 tablespoons yellow deli mustard

→ Optional Additions

04 - 4 slices dill pickle

# Cooking Directions:

01 - Lay out the rye bread slices on a clean surface.
02 - Spread 1 tablespoon of mustard evenly on two slices of bread.
03 - Pile half the pastrami (about 4.5 ounces) on each mustard-coated slice.
04 - Top each with the remaining bread slices to form sandwiches.
05 - Slice sandwiches in half if desired and serve immediately, with dill pickles on the side if using.

# Expert Suggestions:

01 -
  • Its ready in literally ten minutes but tastes like something you waited in line for an hour to get
  • The combination of tangy mustard, savory beef, and earthy rye is basically perfect comfort food
02 -
  • Room temperature pastrami tastes way better than cold straight from the fridge
  • A quick steam makes the meat melt-in-your-mouth tender without turning the bread soggy
03 -
  • Ask the deli counter to slice your pastrami thinner than you think you need
  • Let the assembled sandwich rest for a couple minutes before cutting
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