Pastrami on Rye

Standing at a busy deli counter in Manhattan once, I watched the sandwich maker stack pastrami impossibly high, barely able to wrap his hands around the finished creation. The aroma hit me first—that incredible smoky, spiced perfume that fills Jewish delis and makes your stomach growl before you've even looked at the menu.

My dad used to bring home pastrami from a local deli after work sometimes, and wed stand at the kitchen counter building sandwiches together, him showing me how to pile the meat just so, not too neat, not too messy. Those casual weeknight dinners became the benchmark against which I judge every sandwich since.

Ingredients

• 4 slices fresh rye bread (preferably with caraway seeds): The caraway seeds give that authentic deli flavor and slight crunch that makes rye so distinctive
• 250 g (about 9 oz) thinly sliced pastrami: Ask your deli counter to slice it paper thin—the drape and tenderness makes all the difference
• 2 tbsp yellow deli mustard (or spicy brown mustard, to taste): Mustard cuts through the rich meat and adds the classic sharp bite
• 4 slices dill pickle (optional, for serving): The acid and crunch alongside creates that perfect deli balance

Instructions

Prep your bread:

Lay out the rye bread slices on a clean cutting board or counter surface

Add the mustard:

Spread 1 tablespoon of mustard evenly on two slices of bread, going edge to edge

Pile on the pastrami:

Mound half the pastrami (about 125 g/4.5 oz) on each mustard-coated slice, letting it drape naturally

Close it up:

Top each stack with the remaining bread slices and press down gently

Service time:

Slice sandwiches diagonally if you're feeling fancy, or straight down the middle if you're hungry now

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Theres something almost meditative about constructing the perfect sandwich, the way the mustard spreads and the meat settles into place. A friend came over recently, tired after a long week, and watching her face light up at that first bite reminded me why simple food often hits hardest.

The Bread Question

Not all rye bread is created equal, and Ive learned through trial and error that a softer, fresher loaf works better here than the dense artisanal kind. You want bread that yields gently to the tooth, not something that fights back or shatters when you bite down.

Making It Your Own

While purists might argue, I've found that a slice of Swiss cheese melted under the broiler turns this into something entirely new and wonderful. The way the cheese oozes into the pastrami creates a richness that somehow still feels light enough for lunch.

Serving It Right

A proper deli sandwich deserves proper accompaniments, and I always set the table with a good pickle spear and maybe some potato chips on the side. The contrast of hot, cold, crisp, and tender makes each bite more interesting than the last.

• Pair with a cold Dr Brown's cream soda for the full experience
• Coleslaw on the side adds a bright, crunchy counterpoint
• Extra mustard on the side lets everyone adjust to their perfect heat level

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Sometimes the simplest recipes are the ones that stick with you longest, becoming part of your story one sandwich at a time.

Recipe FAQs

→ What type of bread works best?

Fresh rye bread with caraway seeds provides the classic deli flavor and texture. Sourdough or pumpernickel can also work well if rye isn't available.

→ Can I make this ahead of time?

For best results, assemble just before serving to prevent sogginess. You can prep the ingredients separately—slice the pastrami and have mustard ready—then build when ready to eat.

→ How do I get authentic deli-style pastrami?

Look for beef navel that's been cured, smoked, and coated with pepper and coriander spices. Deli counters often slice it paper-thin, which is ideal for this preparation.

→ What sides pair well?

Dill pickles, potato chips, or coleslaw are traditional accompaniments. A simple green salad with vinaigrette also balances the richness nicely.

→ Can I add cheese?

Swiss cheese melted over warm pastrami creates a variation similar to a Reuben. Provolone or cheddar also complement the flavors if you prefer.

→ Should pastrami be served cold or warm?

Both ways work! Briefly steaming or microwaving the meat makes it extra tender and releases the spices, while cold pastrami offers a firmer texture. Both are authentic approaches.