Pastrami on Rye (Print Version)

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

# What You'll Need:

→ Bread

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

→ Meats

02 - 9 oz thinly sliced pastrami

→ Condiments

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

→ Optional Additions

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

# How-To Steps:

01 - Lay out the rye bread slices on a clean cutting board or work surface, ensuring slices are flat and ready for assembly.
02 - Spread 1 tablespoon of mustard evenly on two slices of bread, covering the entire surface from edge to edge for balanced flavor distribution.
03 - Pile half the pastrami (approximately 4.5 oz) on each mustard-coated slice, arranging slices evenly for consistent sandwich height.
04 - Top each stacked slice with the remaining plain bread slices, pressing gently to adhere components together.
05 - Slice sandwiches diagonally in half for easier handling. Serve immediately with dill pickle slices on the side if desired.

# Expert Suggestions:

01 -
  • The caraway rye creates this incredible earthy foundation that makes everything else taste better
  • You get that authentic New York deli experience in your own kitchen without the wait in line
02 -
  • Room temperature pastrami stacks better than cold from the fridge so let it sit out for ten minutes first
  • Dont go light on the meat or you lose that authentic deli mouthfeel completely
03 -
  • Ask the deli counter to slice your pastrami paper thin if they're using a machine
  • Press down gently on the sandwich after assembling to help everything settle together
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