Pastrami on Rye (Printable)

Thinly sliced pastrami with mustard on fresh rye bread creates a savory deli-style sandwich experience.

# What You Need:

→ Bread

01 - 4 slices fresh rye bread (preferably with caraway seeds)

→ Meats

02 - 9 oz thinly sliced pastrami

→ Condiments

03 - 2 tablespoons yellow deli mustard (or spicy brown mustard, to taste)

→ Optional Additions

04 - 4 slices dill pickle (optional, for serving)

# Directions:

01 - Arrange the rye bread slices on a clean surface.
02 - Spread 1 tablespoon of mustard evenly on two slices of bread.
03 - Distribute half the pastrami (approximately 4.5 oz) over each mustard-coated slice.
04 - Place the remaining bread slices on top to form sandwiches.
05 - Optionally slice sandwiches in half and serve immediately, accompanied by dill pickles if desired.

# Expert Suggestions:

01 -
  • It comes together in 10 minutes flat, which means you can have that deli experience on a random Tuesday without the commute or the crowd.
  • The contrast between the peppery pastrami, sharp mustard, and slightly sweet caraway seeds in the bread creates this perfectly balanced bite that just keeps working.
02 -
  • The pastrami needs to be cold and thinly sliced or it will tear and fall apart when you bite into the sandwich—room temperature meat is your enemy here.
  • If you warm the pastrami first (a quick steam or microwave), it becomes tender and almost melts into the bread, which is a different but equally valid experience; just know that warm pastrami changes the whole dynamic of the sandwich.
03 -
  • Buy your pastrami from a proper deli counter where they slice it fresh; the difference between fresh-sliced and pre-packaged is dramatic and worth seeking out.
  • If you find yourself making these regularly, keep a good quality mustard in your cabinet and quality rye bread accessible—they're worth having on hand because this sandwich teaches you what real flavors taste like.
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