Pastrami on Rye Sandwich (Printable)

Thinly sliced pastrami on fresh rye with mustard for an authentic deli-style sandwich ready in minutes.

# 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

→ Optional Additions

04 - 4 slices dill pickle, for serving

# Directions:

01 - Lay out all four rye bread slices on a clean cutting board or flat surface, ensuring they are ready for assembly.
02 - Spread 1 tablespoon of mustard evenly across two of the bread slices, covering the surface from edge to edge for consistent flavor distribution.
03 - Pile approximately 4.5 oz of thinly sliced pastrami onto each mustard-coated bread slice, arranging the meat evenly for balanced sandwiches.
04 - Place the remaining plain bread slices on top of the pastrami piles to complete the sandwich structure, pressing gently to adhere layers.
05 - Cut each sandwich diagonally or vertically in half for easier handling. Serve immediately alongside dill pickle slices if desired.

# Expert Advice:

01 -
  • The combination of peppery pastrami and tangy mustard hits every craveable flavor note in one bite
  • It comes together in ten minutes flat but tastes like something from a specialized deli counter
02 -
  • Cold pastrami slices easier and stacks better than warm, so do not steam it unless you prefer that specific texture
  • The mustard should go to the very edges of the bread to prevent dry bites and ensure flavor in every mouthful
03 -
  • Let the pastrami sit at room temperature for ten minutes before assembling for the best texture and flavor
  • Use a serrated knife in a gentle sawing motion to avoid tearing the bread when slicing
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