A Pastrami on Rye is one of the most iconic deli sandwiches. When made perfectly, it’s all about the balance of savory, smoky pastrami, tangy mustard, and crisp pickles—served on the best quality rye bread. Here’s the best-in-class recipe that will make this classic a standout.
Ingredients (Makes 1 Sandwich)
- 2 slices of rye bread (thick-cut, preferably freshly baked or high-quality deli rye)
- 1/4 pound pastrami (thinly sliced, preferably freshly smoked or high-quality deli pastrami)
- 1 tablespoon yellow mustard (or spicy brown mustard if preferred)
- 2-3 pickle slices (dill or kosher pickles for extra crunch)
- Butter (optional for grilling the bread)
Instructions
Step 1: Prepare the Bread
- If you want a grilled pastrami on rye, butter the outside of both slices of bread. This will give the sandwich a golden, crispy exterior while keeping the inside soft.
- If you prefer a cold sandwich, skip the buttering and keep the bread ungrilled.
Step 2: Layer the Ingredients
- On the unbuttered side of one slice of rye bread, spread a generous amount of yellow mustard (or spicy brown mustard if you like it with a bit of a kick).
- Layer the pastrami on top of the mustard. Ensure the pastrami is heaping and well-distributed so each bite is filled with flavor.
- Add 2-3 pickle slices on top of the pastrami. The crunchy, tangy pickles will add a refreshing contrast to the rich and smoky pastrami.
- Top with the second slice of rye bread, buttered side facing up (if you’re grilling the sandwich).
Step 3: Grill the Sandwich (Optional)
- If you’re grilling, heat a griddle or skillet over medium heat. Once hot, place the sandwich on the griddle or skillet.
- Grill the sandwich for about 3-4 minutes on one side, pressing down gently with a spatula to get a crispy crust. Flip and grill for another 3-4 minutes on the other side, until the bread is golden brown and crispy, and the sandwich holds together well.
Step 4: Serve
- Once your sandwich is grilled, remove it from the griddle and let it rest for a minute. This will help the ingredients settle.
- Slice the sandwich in half diagonally for the classic deli presentation, and serve immediately.
Tips for the Best Pastrami on Rye:
- Pastrami: For the best pastrami, freshly sliced pastrami is key. Ask for it to be sliced thick but not too thick—this ensures the perfect balance between tender and chewy.
- Mustard: The mustard should complement the richness of the pastrami. Yellow mustard is the classic choice, but if you prefer something spicier, Dijon or spicy brown mustard works perfectly.
- Pickles: The right pickles are crucial to this sandwich. Opt for kosher or dill pickles that are crisp and tangy, adding the perfect crunch to each bite.
- Rye Bread: Fresh rye bread with caraway seeds is the traditional choice. If you can get artisan rye, that will elevate the sandwich’s flavor even further.
Variation Ideas for the Best Pastrami on Rye:
- Swiss Cheese Pastrami: Add a slice of Swiss cheese for extra creaminess and flavor. Melt it on the sandwich while grilling for a Pastrami and Swiss Melt.
- Hot Pastrami: Heat the pastrami in a pan before assembling the sandwich to serve it hot. This adds a richer flavor and a comforting, warm experience.
- Pastrami with Sauerkraut: For a variation, add a few spoonfuls of sauerkraut for a tangy twist on the classic, creating a Pastrami Reuben.
This Best-in-Class Pastrami on Rye recipe delivers everything you love about this deli classic. From the rich pastrami to the tangy mustard and crunchy pickles, it’s a sandwich that stands out in flavor, texture, and tradition. Whether you’re enjoying it cold or grilled, this sandwich will be your new go-to favorite!
