Pastrami on Rye Sandwich (Printable version)

Thinly sliced pastrami layered on fresh rye with tangy mustard for a savory deli experience.

# Ingredient List:

→ Bread

01 - 4 slices fresh rye bread with caraway seeds

→ Meats

02 - 9 ounces thinly sliced pastrami

→ Condiments

03 - 2 tablespoons yellow deli mustard or spicy brown mustard

→ Optional Additions

04 - 4 slices dill pickle

# How-To Steps:

01 - Place four slices of rye bread on a clean work surface.
02 - Evenly spread 1 tablespoon of mustard onto two slices of the bread.
03 - Distribute half of the pastrami (approximately 4.5 ounces) over each mustard-coated slice.
04 - Top each pastrami layer with the remaining slices of bread to complete the sandwiches.
05 - Optionally, slice each sandwich in half and serve immediately, with dill pickles on the side if desired.

# Expert Advice:

01 -
  • It takes 10 minutes but tastes like someone's been planning your lunch for hours.
  • The sandwich is forgiving enough for a casual weeknight but impressive enough for guests who actually know food.
  • You need just four ingredients, which means if something goes wrong, it's not because you overcomplicates things.
02 -
  • Room-temperature pastrami works fine, but if you have 30 seconds, warm it slightly by running the stack under hot water or a brief microwave pulse—the warmth transforms it from good to something you'll think about later.
  • Mustard-to-pastrami ratio is personal, but too little feels sad and too much can overpower; start with what feels generous and adjust on your second sandwich.
03 -
  • The deli counter isn't just a place to order; it's a place to ask questions and let them guide you toward what's fresh that day.
  • If you can't find good rye bread, the sandwich suffers more than you'd expect; this one detail carries surprising weight.
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