Pastrami on Rye (Printer-friendly)

Thinly sliced pastrami with sharp mustard on fresh rye bread captures authentic New York deli flavors.

# 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

# How-To Steps:

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

# Expert Hints:

01 -
  • It comes together in literally ten minutes perfect for those days when you need something substantial but have zero energy for actual cooking
  • The balance of fatty spicy meat against sharp acidic mustard and earthy rye is the kind of flavor harmony that makes you pause mid bite
02 -
  • Room temperature pastrami stacks better than cold so let it sit out for about ten minutes before assembling
  • Theres a fine line between generously piled and impossible to eat aim for about three inches of meat maximum
03 -
  • If your pastrami seems dry briefly wrap it in damp paper towels and microwave for fifteen seconds
  • Toasting the bread first adds a nice crunch that helps hold up against the juicy meat
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