The Best Hot Pastrami Sandwich

We love to have soup and sandwiches for dinner – and this is one of our favorite sandwiches. A flavorful hot pastrami on rye – And it goes with any kind of soup!

What makes a good pastrami sandwich?

The origin of the pastrami sandwich has several variations, and no one is quite sure which is correct. One story is that the pastrami sandwich was introduced by one of the first Jewish delis in New York around 1888. Another says that the German immigrants brought it to New York via Texas.

Wherever it came from, there are a few things that make it a traditional sandwich. First, pastrami is usually served on rye – marbled rye, dark rye, Jewish rye (our favorite) – any rye.

It also uses mustard. I prefer yellow mustard, but spicy brown and dijon are perfect choices too. And cheese. Swiss cheese is the typical choice. Then it’s topped with a pickle (and sometimes a tomato and/or onion) and served!

The best part – it’s so easy to make!

Making the Hot Pastrami Sandwich

Start with having your pastrami sliced fairly thin. Prepare a pan with a steamer basket, add water just to the basket, then bring the water to a rolling boil. Place the pastrami in the basket, cover and remove from the heat and allow the pastrami to get warmed by the steam.

In the meantime, prepare the bread. If your bread is sliced thick, just warming it in the oven is enough. I use store-bought Jewish rye and toast it just enough to hold up to the hot meat, just lightly browned.

Slather both slices of bread with your choice of mustard.

Lay two slices of the cheese on one slice of the bread, then top that with the warm pastrami, then a pickle and onion (and tomato if you choose),

then the top piece of bread.

Cut it in half and it’s ready to serve. It goes great with any kind of soup, but we like it with tomato soup.

© Copyright 2024 The Lazy Gastronome

5 from 9 votes

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The Best Hot Pastrami Sandwich

A super simple classic sandwich that goes with just about any soup - or all by itself.

Course: lunch, main dish

Cuisine: American, Jewish

Keyword: beef, cured meat, deli meat, rye bread, sandwich, swiss cheese

Servings: 4 sandwiches

Author: HelenFern

Ingredients

• 1-1/2 to 2 pounds thin sliced pastrami
• 8 slices rye bread
• 8 slices swiss cheese
• pickle slices
• sliced onion and/or tomato optional
• mustard - yellow or brown

Instructions

1. Prepare a pan with a steamer basket, add water just to the basket, then bring the water to a rolling boil.

2. Place the pastrami in the basket, cover and remove from the heat and allow the pastrami to get warmed by the steam. 

3. In the meantime, prepare the bread. If your bread is sliced thick, just warming it in the oven is enough. I use store-bought Jewish rye and toast it just enough to hold up to the hot meat - very lightly browned.

4. Slather both slices of bread with your choice of mustard.

5. Lay two slices of the cheese on one slice of the bread, then top that with the warm pastrami, then a pickle and onion (and tomato if you choose), then the top.

6. Cut it in half and it's ready to serve. It goes great with any kind of soup, but we like it with tomato soup.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

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