I remember a chilly afternoon when I carried a paper-wrapped pastrami sandwich home from a neighborhood deli, the steam warming my face and the rye bread still a little crumbly, and that memory is the reason I make a simple, toasted pastrami sandwich at home whenever I want something comforting and easy to share.
Why You’ll Love It
This pastrami sandwich is the kind of meal that fits into a slow weekend or a hurried family dinner, it combines salty, peppery meat with melty Swiss and tangy mustard so everyone finds something to love, and it reheats well which makes it a reliable, cozy choice when you want deli flavor without a long trip.
Serves 4
Prep Time: 10 minutes |
Cook Time: 6 minutes |
Total Time: 16 minutes
Ingredients
- 8 slices rye bread
- 1 lb thinly sliced pastrami (about 4 oz per sandwich)
- 8 slices Swiss cheese
- 4 tablespoons unsalted butter softened
- 4 teaspoons Dijon mustard
- 8 dill pickle spears for serving
- Optional 1 cup coleslaw or thinly sliced red onion for topping
Instructions
- Lay out the rye bread and spread butter evenly on one side of each slice, keep the buttered side out for toasting.
- On the unbuttered side of four slices place 2 slices of Swiss cheese, top with a generous heap of thinly sliced pastrami folded so it sits fluffy.
- Spread about 1 teaspoon Dijon mustard on the inside of the remaining bread slices and place them mustard side down to close the sandwiches.
- Heat a large skillet or griddle over medium heat, place sandwiches buttered side down and press gently with a spatula or weight, cook 3 minutes or until golden and cheese begins to melt, flip and cook the other side another 2 to 3 minutes.
- Remove sandwiches, let rest 1 minute, slice in half on the diagonal and serve with dill pickle spears and optional coleslaw or onion on the side.
- If you prefer a pressed sandwich, use a heavy pan to press for the final minute to get extra crisp edges and melted cheese.
Tips & Tricks
- Fold pastrami slices instead of stacking flat to create volume and warm more evenly.
- Heat the skillet thoroughly before the sandwich to ensure a crisp, golden crust without overcooking the meat.
- Use room temperature butter for easy spreading and even browning.
- Keep mustard simple, Dijon or coarse brown work best with the salty pastrami.
- If making multiple sandwiches, toast them in a single layer on a large sheet pan in a 375 F oven for 6 to 8 minutes, flipping halfway.
Serving Ideas
- Casual weeknight dinner with kettle chips and a simple green salad.
- Picnic lunch wrapped in parchment with extra pickles on the side.
- Party platter cut into smaller quarters for easy sharing.
- Cozy solo meal with a cup of tomato soup for dipping.
- Brunch option with a fried egg slipped inside for richness.
Frequently Asked Questions
Can I use deli pastrami straight from the package or should I heat it first
Deli pastrami is already cooked and safe to eat but heating helps melt the cheese and brings out the flavor, quick skillet or oven warming is ideal
What is the best bread for a pastrami sandwich
Rye bread is classic for its flavor but a seeded rye or sturdy sourdough will also hold up well to the meat and butter
How can I make this gluten free
Use gluten free bread and check any condiments for gluten, pastrami itself is usually gluten free but verify the brand
Can I freeze assembled sandwiches
You can freeze un-toasted assembled sandwiches wrapped tightly for up to one month, thaw in the fridge and reheat in a skillet or oven until warmed through
Pastrami Sandwich
This pastrami sandwich is the kind of meal that fits into a slow weekend or a hurried family dinner, it combines salty, peppery meat with melty Swiss and tangy mustard so everyone finds something to love, and it reheats well which makes it a reliable, cozy choice when you want deli flavor without a long trip.
Ingredients
- 8 slices rye bread
- 1 lb thinly sliced pastrami (about 4 oz per sandwich)
- 8 slices Swiss cheese
- 4 tablespoons unsalted butter softened
- 4 teaspoons Dijon mustard
- 8 dill pickle spears for serving
- Optional 1 cup coleslaw or thinly sliced red onion for topping
Instructions
- Lay out the rye bread and spread butter evenly on one side of each slice, keep the buttered side out for toasting.
- On the unbuttered side of four slices place 2 slices of Swiss cheese, top with a generous heap of thinly sliced pastrami folded so it sits fluffy.
- Spread about 1 teaspoon Dijon mustard on the inside of the remaining bread slices and place them mustard side down to close the sandwiches.
- Heat a large skillet or griddle over medium heat, place sandwiches buttered side down and press gently with a spatula or weight, cook 3 minutes or until golden and cheese begins to melt, flip and cook the other side another 2 to 3 minutes.
- Remove sandwiches, let rest 1 minute, slice in half on the diagonal and serve with dill pickle spears and optional coleslaw or onion on the side.
- If you prefer a pressed sandwich, use a heavy pan to press for the final minute to get extra crisp edges and melted cheese.
Conclusion
This pastrami sandwich is a warm, reliable recipe that brings deli comfort into your kitchen without fuss, it rewards simple techniques like proper folding of meat and a hot skillet to get that perfect toast and melted cheese, and once you know the basics you can easily adapt fillings and condiments to suit your family or a weeknight crowd, take the gentle approach, trust your instincts with flavors, and enjoy the process of making a small, satisfying meal.
