Pastrami on Rye (Print version)

Savory pastrami and mustard stacked on fresh rye bread for an authentic deli experience.

# What You'll Need:

→ Bread

01 - 4 slices fresh rye bread, preferably with caraway seeds

→ Meats

02 - 9 oz thinly sliced pastrami

→ Condiments

03 - 2 tbsp yellow deli mustard or spicy brown mustard

→ Optional Additions

04 - 4 slices dill pickle, for serving

# Cooking Steps:

01 - Lay out all four rye bread slices on a clean cutting board or work surface, ensuring ready access for assembly.
02 - Spread 1 tablespoon of mustard evenly across two of the bread slices, covering the entire surface to the edges.
03 - Distribute approximately 4.5 oz of thinly sliced pastrami onto each mustard-coated slice, stacking neatly for even thickness.
04 - Place the remaining plain bread slices on top of the pastrami to form two complete sandwiches, pressing gently to adhere.
05 - Cut each sandwich diagonally in half if desired. Serve immediately alongside dill pickle slices for an authentic deli presentation.

# Expert Advice:

01 -
  • Ready in ten minutes but tastes like something from a corner deli thats been perfecting it for decades
  • The caraway seeds in the rye and sharp mustard create this incredible flavor dance that wakes up your entire palate
02 -
  • Never toast the rye bread, it completely changes the texture and makes the sandwich feel ordinary instead of exceptional
  • Steaming the pastrami for thirty seconds in the microwave transforms it from good to absolutely incredible
03 -
  • Ask for pastrami from the fatty end, the extra marbling makes all the difference in flavor and mouthfeel
  • If you can find imported rye from a proper bakery, do it, the mass produced stuff simply will not compare
Go back