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Thinly sliced, peppery pastrami piled high on classic rye bread with a smear of spicy brown mustard. This iconic New York deli sandwich is a savory masterpiece, simple yet incredibly satisfying.
Steam the Pastrami
Prepare the Bread
Assemble the Sandwich
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Thinly sliced, peppery pastrami piled high on classic rye bread with a smear of spicy brown mustard. This iconic New York deli sandwich is a savory masterpiece, simple yet incredibly satisfying.
This jewish_american recipe takes 15 minutes to prepare and yields 4 servings. At 568 calories per serving with 52.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve Immediately
Make it a Reuben by adding a layer of drained sauerkraut and a spread of Russian dressing on the bread. Grill the entire sandwich in butter until golden brown.
A variation of the Reuben, the Rachel sandwich typically uses coleslaw instead of sauerkraut and sometimes substitutes turkey for pastrami.
While rye is classic, pumpernickel or a hearty sourdough also make excellent choices for this sandwich.
For extra texture, add a layer of crisp coleslaw directly into the sandwich.
Pastrami provides a significant amount of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Beef, from which pastrami is made, is a natural source of B vitamins, especially Vitamin B12. B12 is crucial for healthy nerve function, DNA synthesis, and the formation of red blood cells.
This sandwich offers a good source of heme iron, which is more easily absorbed by the body than iron from plant sources. Iron is vital for transporting oxygen in the blood and preventing fatigue.
A classic deli-style Pastrami on Rye can be quite high in calories. A sandwich made with 6 oz of pastrami, two slices of rye bread, Swiss cheese, and mustard can contain approximately 900-1100 calories, primarily from the meat and cheese. This is an estimate and can vary based on ingredient portions and brands.
While delicious, a Pastrami on Rye is typically considered an indulgence rather than a health food. It is high in sodium, saturated fat, and calories. However, it is also a great source of protein, iron, and B vitamins. It's best enjoyed in moderation as part of a balanced diet.
You can easily steam pastrami without a special basket. Place a metal colander inside a pot with simmering water. Alternatively, create three small, sturdy balls of aluminum foil, place them on the bottom of the pot, and rest a heat-proof plate on top of them, keeping the plate above the water level.
This sandwich is best assembled and eaten immediately. The heat from the pastrami will make the bread soggy if it sits for too long. If you need to prep, you can have your ingredients ready, but only steam the meat and assemble just before serving.
Rye bread's robust, slightly sour flavor and the aromatic caraway seeds provide a perfect counterpoint to the rich, peppery, and savory taste of the pastrami. The sturdy texture of the bread also holds up well to the generous pile of meat.