The pastrami sandwich is more than just a meal; it is a cultural icon. Originating from the Jewish delis of New York City, this towering achievement of cured meat, rye bread, and tangy condiments has become a staple of American comfort food. Whether you are craving the classic simplicity of a Katz’s Deli-style stack or a melted, cheesy variation, learning how to make a pastrami sandwich at home allows you to customize every layer to your specific liking. This guide will walk you through the history, the ingredients, and the step-by-step assembly required to create a masterpiece in your own kitchen.
Understanding the Star of the Show: What is Pastrami?
Before you assemble your sandwich, it is important to understand what makes pastrami unique. Pastrami is typically made from beef brisket, although the navel cut is often preferred by high-end delis for its higher fat content and succulent texture. The meat undergoes a rigorous process of brining in a salt and spice solution, followed by coating in a thick crust of crushed black peppercorns and coriander. Finally, it is smoked and steamed.
The steaming process is the “secret sauce” of a great pastrami sandwich. It breaks down the tough connective tissues, turning a firm piece of smoked meat into something that melts in your mouth. When you buy pastrami from a deli or grocery store, it is often already cooked, but reheating it properly is the first step toward sandwich excellence.
Selecting the Right Bread
The foundation of any great pastrami sandwich is the bread. Traditionally, seeded rye bread is the only acceptable choice. The earthy, slightly sour notes of the rye and the crunch of caraway seeds provide the perfect structural and flavor contrast to the fatty, spiced meat.
If you want to deviate from tradition, a sturdy sourdough or a brioche bun can work, but they change the profile of the sandwich significantly. For the best results, look for a “double-seeded” rye that is sliced thick enough to hold up to the juices of the meat without becoming soggy. Toasting the bread is optional but highly recommended if you prefer a bit of crunch to offset the tenderness of the beef.
The Essential Components and Condiments
Spicy Brown Mustard
Avoid the bright yellow “ballpark” mustard for this specific sandwich. You need the bite and acidity of a spicy brown mustard or a grainy deli mustard. The vinegar in the mustard cuts through the richness of the beef fat, balancing every bite.
Swiss Cheese
While some purists argue that meat this good doesn’t need cheese, a few slices of high-quality Swiss or Emmental add a creamy nuttiness. If you choose to add cheese, it should be melted just enough to drape over the meat.
Sauerkraut or Coleslaw
If you are leaning toward a “Pastrami Reuben” (sometimes called a “Rachel” if made with coleslaw), you will need a tangy element. Sauerkraut provides a fermented punch, while a vinegar-based coleslaw adds a refreshing crunch.
Pickles on the Side
Never put the pickle inside the sandwich. A half-sour or full-sour kosher dill pickle should be served on the side. The cold, crisp snap of a pickle acts as a palate cleanser between bites of the warm, salty sandwich.
Step-by-Step Instructions for How to Make a Pastrami Sandwich
Now that you have gathered your ingredients, it is time for the assembly. Follow these steps to ensure your sandwich is balanced and structurally sound.
Reheating the Pastrami
If you are not smoking your own meat from scratch, you likely have pre-sliced or unsliced pastrami from a deli. The best way to reheat it is by steaming. Place a steamer basket over a pot of simmering water. Lay the pastrami slices in the basket, cover, and steam for about 5 to 10 minutes. This restores the moisture and renders the fat, making the meat incredibly tender. Avoid the microwave, as it tends to make the meat rubbery and dry.
Preparing the Bread
Take two slices of rye bread. If you like a warm sandwich, lightly toast them. Spread a generous layer of spicy brown mustard on both slices. If you are using Swiss cheese, place the slices on the bread and put them under a broiler for 30 seconds until the cheese is bubbling and slightly golden.
The Art of the Stack
When it comes to pastrami, the “fold” is more important than the “pile.” Instead of laying the slices flat, gently fold each slice as you place it on the bread. This creates air pockets within the meat stack, which makes the sandwich feel lighter and allows the flavors to hit your tongue more effectively. Aim for a stack that is at least two inches thick.
Finishing Touches
Place the second slice of bread on top. Use a sharp serrated knife to cut the sandwich diagonally. Cutting on a bias not only makes for a better presentation but also makes the sandwich easier to handle. Serve immediately while the meat is still steaming hot.
Variations of the Pastrami Sandwich
Once you have mastered the classic, you can experiment with different regional styles.
The New York Classic
This is the purist’s choice: just a massive stack of steamed pastrami and spicy mustard on un-toasted rye. No cheese, no greens, no distractions.
The California Style
In many West Coast delis, pastrami is served on a French roll with mustard and pickles, often dipped in “au jus” or topped with chili. It’s a messier, heartier version of the original.
The Pastrami Melt
For those who love a grilled sandwich, you can assemble the sandwich with cheese and then butter the outside of the bread. Grill it in a cast-iron skillet over medium heat until the bread is golden brown and the cheese is completely melted.
Tips for Success
- Temperature Control: The meat should be hot, and the bread should be at least room temperature. A cold pastrami sandwich loses the benefit of the rendered fat, which provides much of the flavor.
- Fat Content: Do not trim away all the fat. The “deckle” or the fatty edge of the pastrami is where the spices live. That fat carries the smoke and pepper flavors through the whole sandwich.
- Knife Skills: If you are slicing the pastrami yourself, always slice against the grain. Slicing with the grain will result in a chewy, stringy texture that is difficult to bite through.
- Proportions: While it is tempting to make a four-inch-thick sandwich for the “wow” factor, ensure you can actually fit it in your mouth. A well-balanced two-inch stack is often more enjoyable to eat.
FAQs
What is the difference between corned beef and pastrami?
While both are usually made from beef brisket and are cured in a salt brine, the main difference lies in the final cooking stages. Corned beef is boiled or simmered, whereas pastrami is coated in a dry spice rub, smoked, and then steamed. This gives pastrami its signature dark crust and smoky flavor profile that corned beef lacks.
Can I use a different type of mustard?
While spicy brown mustard is the traditional choice, you can use Dijon or honey mustard if you prefer a smoother or sweeter taste. However, avoid standard yellow mustard, as its high vinegar content and mild flavor can be overwhelmed by the heavy spices of the pastrami.
How do I store leftover pastrami?
Leftover pastrami should be wrapped tightly in plastic wrap or aluminum foil and stored in the refrigerator for up to five days. To reheat, it is best to steam it again or heat it in a covered pan with a splash of water to keep it from drying out.
Is pastrami always made from beef?
Traditionally, yes, pastrami is made from beef. However, you can find variations like turkey pastrami or even salmon pastrami. Turkey pastrami is a popular leaner alternative, seasoned with the same pepper and coriander rub, though it lacks the rich fat content of the beef version.
What are the best side dishes for a pastrami sandwich?
The classic accompaniments are a kosher dill pickle and a side of potato salad or coleslaw. For a heartier meal, many people pair it with a bowl of matzo ball soup or crispy thick-cut fries. A cream soda or a black cherry soda is the traditional beverage of choice in New York delis.