Our Best Pastrami Sandwich Recipe

Published Categorized as Recipes
Our Best Pastrami Sandwich Recipe

For a pastrami sandwich worth shouting about, try our recipe. Then tweak it to your liking and make it yours. We insist!

There’s a lot to love about the pastrami sandwich. There’s the crunch of the rye bread. Then there’s the smoky juiciness of the pastrami. And then there’s the salty tang of the sauerkraut… all accompanied by the spicy kick of the deli mustard.

When you and the family are craving beef, but you also want a dish you can eat with your hands, this classic deli sandwich should be the first (and last) dish that comes to mind. Not only is the pastrami sandwich easy to make, but you can adjust the recipe and modify the ingredients to your liking. Just don’t mess with the rye bread and sliced pastrami.

For one, you can swap out the deli mustard for sweet Russian dressing. And the sauerkraut for zippy coleslaw. You can add pickles, sliced onions, Emmental cheese. You can stick to the basics and just have hot pastrami between two slices of rye bread. Or you can go wild and add arugula, onion rings, potato rösti, etc.

Knock yourselves out, ladies and germs. The starter recipe you’re looking for is right below.

Pastrami Sandwich

Dim Nikov
Once you make this pastrami sandwich, you'll want to make it again, and again, and again. Just don't say we didn't warn you.
5 from 2 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine American, Jewish
Servings 1 person
Calories 405 kcal


  • Chef's knife
  • Cutting board
  • ceramic or non-stick frypan


  • 1 slice rye bread
  • 150 g sliced pastrami
  • 100 g sauerkraut or coleslaw
  • 2 tsp deli mustard or Russian dressing


  • Cut the slice of bread in half. Over medium-high heat in a preheated pan, toast on both sides until golden brown. Remove the bread from the heat. Keep the pan on the burner.
  • Turn the heat down to medium. Sprinkle a bit of water in the pan. Add the pastrami slices and cover the pan with the lid. After 20-30 seconds, turn the meat to the other side. Remove it from the heat when it's steaming hot and right before it starts to shrivel.
  • Turn off the heat. Working on the kitchen countertop, smear a tablespoon of mustard (or Russian dressing) on one side of the halved bread. Top one side with sauerkraut (or coleslaw). Top the other with the pastrami slices.
  • Close the sandwich. Serve and eat while it's hot.


Serving: 400gCalories: 405kcalCarbohydrates: 25gProtein: 32gFat: 18gSaturated Fat: 9gSodium: 5mg
Keyword pastrami, pastrami sandwich

Eat your pastrami sandwich within 1 to 2 hours or seal it in a plastic bag and put it in the fridge, where it will keep for 3 to 4 days. And check out our guide to reheating pastrami sandwich!

By Dim Nikov

Food writer, Home Cook World editor, and author of Cooking Methods & Techniques: A Crash Course on How to Cook Delicious Food at Home for Beginners. Cooking up a storm for 30 years, and still no sign of a hurricane warning.

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