Pastrami Rye Sandwich (Printer-friendly)

Savory pastrami stacked on rye bread with tangy mustard creates a quick, flavorful deli-style meal.

# 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

→ Optional Additions

04 - 4 slices dill pickle

# Directions:

01 - Lay out 4 slices of rye bread on a clean surface.
02 - Spread 1 tablespoon of mustard evenly on two slices of bread.
03 - Divide pastrami evenly, placing about 4.5 oz on each mustard-coated slice.
04 - Top each with the remaining bread slices to form sandwiches.
05 - Slice sandwiches in half if desired and serve immediately with dill pickles on the side, if using.

# Expert advice:

01 -
  • It tastes like the real thing—no fussing, no shortcuts, just quality ingredients singing together.
  • Ready in ten minutes when you're genuinely hungry, not tomorrow when motivation fades.
  • The kind of meal that feels indulgent but somehow also comforting, like you're taking care of yourself.
02 -
  • The mustard-to-pastrami ratio is everything; too little and the sandwich feels one-dimensional, too much and it becomes an unpleasant shock rather than a complement.
  • Slight warmth in the pastrami makes a difference you'll taste immediately—even thirty seconds in the microwave softens it and wakes up the spice and smoke flavors.
03 -
  • If you can't find fresh pastrami at a deli, buying from a reputable butcher or Jewish deli online is worth the effort; the quality leap is immediate and noticeable.
  • Toast your rye bread lightly if it's more than a day old—you'll restore crispness without losing that signature caraway flavor.
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