Pastrami on Rye
A towering New York deli classic featuring warm, peppery pastrami piled high on soft rye bread with a generous smear of tangy mustard. The meat is steamed until tender, sliced thin, and layered thick for that signature jaw-stretching bite.
For 4 servings
- prep · ~5 min
Set up the steamer.
Fill a pot with a couple inches of water and bring to a boil over high heat. Place the steamer basket or insert above the water line and have the pastrami ready.
- steam · ~7 min
Steam the pastrami.
Pile the thinly sliced pastrami into the steamer basket. Cover and steam for 5 to 7 minutes, until the meat is heated through and glistening. Use tongs to fluff the slices halfway through so steam reaches every layer.
TIPDon't compact the meat in the steamer — keep it loose so the steam can circulate and warm it evenly. - prep · ~2 min
Toast the rye bread.
Butter one side of each rye bread slice lightly. Heat a skillet or griddle over medium heat and toast the bread buttered-side down until golden and crisp, about 2 minutes per side.
- assemble
Build the sandwiches.
Lay out the toasted rye bread on a cutting board. Spread a generous tablespoon of yellow mustard on four slices. Pile the hot pastrami high onto the mustard-coated slices, dividing it evenly among the four sandwiches. Top with the remaining rye slices.
- serve
Slice in half and serve with a dill pickle spear.
Cut each sandwich diagonally with a sharp serrated knife and plate immediately. Place a dill pickle spear alongside each half.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a two-tiered steamer basket to keep pastrami layers loose and fluffy.
- 2For extra tenderness, wrap pastrami in a damp paper towel before steaming.
- 3Toast rye bread until deep golden to prevent sogginess from the hot meat.
- 4Slice the finished sandwich diagonally for that classic deli presentation.
- 5Serve immediately—pastrami loses its texture as it sits.
- 6For a less messy bite, let steamed pastrami rest 30 seconds before piling.
- 7Spread mustard edge-to-edge for a balanced tang in every bite.
Adapt it for your goals.
Leaner option
Use turkey pastrami instead of beef pastrami to reduce fat and calories while keeping the same smoky-spicy flavor profile.
extra crunchExtra-crunch
Add sauerkraut and Swiss cheese, then press the sandwich on a griddle for a Reuben-style variation that adds tangy crunch and melty richness.
double ryeDouble rye
Swap the top slice of bread for an open-face double-decker using two layers of pastrami and mustard for an even more towering deli experience.
Why this is on our healthy list.
Rich in Protein
Pastrami is a dense source of high-quality protein, essential for muscle repair and satiety, making this sandwich a satisfying meal.
Contains Probiotics
Dill pickles provide naturally fermented probiotics when unpasteurized, supporting gut health and digestion as a side.
B Vitamins from Rye
Rye bread contributes B vitamins like niacin and thiamin, which aid energy metabolism and nervous system function.
Frequently asked questions
Yes. Place the pastrami in a heatproof colander set over a pot of simmering water, then cover with a tight lid to trap steam.
