Pastrami Rye Sandwich Classic (Print Version)

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

# What You Need:

→ Bread

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

→ Meats

02 - 9 ounces 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)

# How To Make It:

01 - Arrange the rye bread slices on a clean, flat surface.
02 - Spread 1 tablespoon of mustard evenly over two of the bread slices.
03 - Distribute half of the pastrami (about 4.5 ounces) onto each mustard-coated slice.
04 - Top each with the remaining bread slices to form two sandwiches.
05 - Optionally, slice sandwiches in half and serve immediately with dill pickles on the side if desired.

# Expert Advice:

01 -
  • It takes ten minutes but tastes like it came straight from a legendary deli counter.
  • The pastrami is already cooked and sliced, so this is pure assembly and pure satisfaction.
  • Sharp mustard and caraway rye create a flavor combination that just works—no fussing required.
02 -
  • Cold pastrami tastes fine, but steaming it for 30 seconds in the microwave wrapped in a damp paper towel transforms it into something ethereal and warm.
  • Spread the mustard evenly all the way to the corners—bare patches mean you'll hit bread-and-meat-only bites with no flavor guide.
03 -
  • Warm the pastrami gently just before assembly—it stays moister and the flavors bloom when it's warm against the cold mustard.
  • Buy a full pound of pastrami even if you only need half; tomorrow you'll be grateful it's still there for breakfast or a quick lunch.
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