Pastrami on Rye (Printable)

Tender pastrami piled on fresh rye with sharp mustard for an authentic deli experience.

# What You 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

# Steps:

01 - Lay out all four rye bread slices on a clean cutting board or work surface, ensuring bread is fresh and pliable for easy assembly.
02 - Spread 1 tablespoon of mustard evenly across two of the bread slices, covering the entire surface edge to edge for consistent flavor distribution.
03 - Pile approximately 4.5 ounces of thinly sliced pastrami onto each mustard-coated slice, arranging meat loosely to maintain texture and prevent compaction.
04 - Place the remaining plain bread slices on top of the pastrami to form two complete sandwiches, pressing gently to adhere layers without crushing ingredients.
05 - Slice each sandwich diagonally or vertically in half if desired. Serve immediately with dill pickle slices on the side for traditional deli presentation.

# Expert Advice:

01 -
  • The combination of sharp mustard cutting through rich pastrami creates that perfect bite you chase in delis but rarely find at home
  • It comes together in literally ten minutes but tastes like something you waited in line for an hour to buy
02 -
  • The temperature of your pastrami matters more than you might think, so let it sit on the counter for about twenty minutes before building your sandwich
  • Never refrigerate your assembled sandwich because the bread will turn soggy and the whole experience falls apart
03 -
  • If your pastrami seems dry, brush it with a little warm beef broth or even water before assembling
  • The mustard to meat ratio should feel generous, not shy, because that sharp edge is what keeps each bite interesting
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