Pastrami on Rye (Printable version)

Thinly sliced pastrami with sharp mustard on fresh rye bread captures authentic New York deli flavor 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

# How to Prepare:

01 - Lay out all four rye bread slices on a clean cutting board or work surface, ensuring ready access for assembly.
02 - Spread 1 tablespoon of mustard evenly across two of the bread slices, extending coverage to the edges for consistent flavor distribution.
03 - Distribute approximately 4.5 oz of thinly sliced pastrami onto each mustard-coated slice, arranging meat in an even pile for optimal sandwich structure.
04 - Place the remaining plain bread slices atop the pastrami to form two complete sandwiches, pressing gently to adhere components.
05 - Cut each sandwich diagonally in half for easier handling. Serve immediately alongside dill pickle slices if desired.

# Expert Tips:

01 -
  • Ten minutes is all it takes to recreate that authentic deli experience at home
  • The combination of caraway rye and spicy mustard creates layers of flavor that never get old
  • You can easily customize the thickness of the pastrami and heat level of the mustard
02 -
  • Warm pastrami tastes infinitely better than cold, so take thirty seconds to steam it in the microwave or over simmering water
  • Do not use prepackaged sandwich meat from the supermarket, find a deli counter that will slice it fresh and paper thin
03 -
  • Ask your deli counter to hand slice the pastrami slightly thicker than machine sliced for better texture
  • Mix a little horseradish into your mustard if you want extra heat without losing that classic yellow mustard flavor
Go back