Pastrami on Rye Sandwich Recipe
A classic Pastrami on Rye sandwich featuring rich, fatty pastrami piled high on fresh Jewish rye bread with spicy mustard, served optionally with pickles for a traditional deli experience.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Sandwiches
- Method: No-Cook
- Cuisine: Jewish Deli
Ingredients
Scale
Ingredients
- 2 slices fresh (untoasted) Jewish rye bread
- Spicy brown or yellow mustard
- 8 ounces (227 g) high-quality (from a good Jewish delicatessen) or homemade fatty pastrami, sliced hot across the grain (see notes)
- Full- or half-sour pickles, for serving (optional)
Instructions
- Prepare the bread and mustard: Spread the rye bread with mustard (alternatively, you can keep the mustard out of the sandwich and serve it on the side for dipping).
- Assemble the sandwich: Pile with the pastrami, close the sandwich, halve, and serve, preferably with pickles.
Notes
- Exactly how much pastrami you put on the sandwich is hotly debated and totally up to you.
- Some delis will pack upwards of a pound of beef onto one sandwich, which is borderline excessive.
- The half-pound suggested here is generous without being absurd; you could put a little less, but don’t go too skimpy or it won’t be quite right.
Find it online: https://yumfoodusa.com/pastrami-on-rye-sandwich-recipe/