Pastrami on Rye Deli Sandwich (Printable)

Traditional deli sandwich with tender pastrami, zesty mustard, and fresh rye bread

# What You 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

# How To Make It:

01 - Lay out all four rye bread slices on a clean cutting board or work surface.
02 - Spread 1 tablespoon of mustard evenly across two of the bread slices, ensuring complete coverage to the edges.
03 - Distribute half the pastrami (approximately 4.5 oz) over each mustard-coated slice, arranging meat evenly for consistent sandwich height.
04 - Place the remaining plain bread slices on top of the pastrami to complete the sandwiches, pressing gently to adhere layers.
05 - Cut each sandwich diagonally in half if preferred. Serve immediately alongside dill pickle slices for an authentic deli presentation.

# Expert Tips:

01 -
  • Its ready in ten minutes but tastes like something from a legendary deli counter
  • The combination of peppery meat tangy mustard and earthy rye creates perfect bite after bite
02 -
  • Room temperature pastrami piles better than cold from the fridge, let it sit out for ten minutes
  • Do not toast the bread, authentic deli sandwiches use soft rye that gives slightly when you bite
03 -
  • Ask for the pastrami sliced thin but shaved, not thick cut, it makes all the difference
  • If your bread seems too dry, brush it lightly with the pastrami juices before assembling
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