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A quintessential New York deli experience you can create in your own kitchen. This iconic sandwich piles tender, peppery pastrami high on classic rye bread, complemented by a sharp, spicy brown mustard and an optional layer of melted Swiss cheese. Grilled to perfection, it's a simple yet profoundly satisfying meal.
For 4 servings
Steam the Pastrami
Prepare the Bread
Assemble the Sandwiches
A classic, simple pleasure. A perfectly toasted bagel, warm and slightly crisp, slathered with rich, melting butter. The ultimate quick breakfast or snack, ready in just 5 minutes.
Light and fluffy matzah meal pancakes, a cherished Jewish-American tradition for Passover. These versatile fritters, also known as bubaleh, can be enjoyed sweet with syrup or savory with a dollop of sour cream. A simple, comforting treat that comes together in minutes.
A classic, tangy mustard with a spicy kick, just like from your favorite New York deli. Perfect for slathering on pastrami sandwiches, hot dogs, or serving with pretzels. This recipe is simple to prepare, but requires a 24-hour resting period for the flavors to mature perfectly.
A sweet, chunky relish made from crisp apples, crunchy walnuts, and sweet wine. This Ashkenazi-style Charoset is a staple on the Passover Seder plate, symbolizing the mortar used by the Israelites in Egypt.
A quintessential New York deli experience you can create in your own kitchen. This iconic sandwich piles tender, peppery pastrami high on classic rye bread, complemented by a sharp, spicy brown mustard and an optional layer of melted Swiss cheese. Grilled to perfection, it's a simple yet profoundly satisfying meal.
This jewish_american recipe takes 10 minutes to prepare and yields 4 servings. At 618.9 calories per serving with 52.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Grill the Sandwiches
Serve
Transform your sandwich into a Reuben by swapping the mustard for Russian or Thousand Island dressing and adding a generous layer of drained sauerkraut on top of the pastrami before grilling.
A popular variation of the Reuben, the Rachel uses coleslaw instead of sauerkraut and often features turkey pastrami.
While rye is classic, this sandwich is also delicious on pumpernickel, marble rye, or a sturdy sourdough bread.
Add a layer of sweet, savory caramelized onions on top of the pastrami for a gourmet touch.
Pastrami is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Beef pastrami is a good source of B vitamins, particularly Vitamin B12 and Niacin. These vitamins are crucial for energy metabolism, nervous system health, and the formation of red blood cells.
This sandwich offers important minerals like zinc, which supports immune function, and iron, which is vital for transporting oxygen in the blood and preventing anemia.
A typical Pastrami on Rye sandwich, as prepared in this recipe with Swiss cheese, contains approximately 700-850 calories, primarily from the pastrami, bread, and butter.
Pastrami on Rye is a delicious indulgence but is generally not considered a health food. It is high in sodium, saturated fat, and calories. However, it is also an excellent source of protein, iron, and zinc. It's best enjoyed in moderation as part of a balanced diet.
Steaming is the absolute best method. It gently heats the meat through, rendering the fat and making the pastrami incredibly tender and juicy without drying it out. Microwaving can make it tough and chewy.
A Jewish rye bread, either seeded or unseeded, is the most traditional and authentic choice. Look for a sturdy, thick-sliced loaf that can stand up to the hearty fillings without falling apart.
Both are made from beef brisket that has been brined. The main difference is the final cooking method. Corned beef is typically boiled or steamed, while pastrami is coated in a spice rub (with black pepper and coriander), smoked, and then steamed.
This sandwich is best enjoyed fresh and hot off the grill. Assembling it ahead of time can lead to soggy bread. However, you can prepare the components, like steaming the pastrami, and then quickly assemble and grill just before serving.