Pastrami on Rye Sandwich Recipe

Is there anything more satisfying than a classic pastrami on rye sandwich? With its tender, flavorful pastrami, tangy mustard, and hearty rye bread, this beloved deli staple is truly a culinary delight. Whether you’re craving a quick but delicious lunch or looking to elevate your sandwich game, this pastrami on rye recipe is sure to hit the spot.

Ingredients

Metric

• 250 grams pastrami
• 4 slices rye bread
• 60 grams sauerkraut
• 60 grams Swiss cheese
• 2 tablespoons Russian dressing (see notes for recipe)
• Butter for grilling
• Pickles for serving

Imperial

• 9 ounces pastrami
• 4 slices rye bread
• 2.1 ounces sauerkraut
• 2.1 ounces Swiss cheese
• 2 tablespoons Russian dressing (see notes for recipe)
• Butter for grilling
• Pickles for serving

Directions

1. Begin by preheating a griddle or skillet over medium-high heat.
2. Lay out the slices of rye bread and spread Russian dressing on each slice.
3. Layer the pastrami, sauerkraut, and Swiss cheese evenly across two slices of bread.
4. Top with the remaining slices of bread, dressing side down, to create two sandwiches.
5. Spread butter on the outside of each sandwich.
6. Place the sandwiches on the preheated griddle or skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
7. Remove the sandwiches from the heat and let them rest for a minute before slicing in half.
8. Serve your delicious pastrami on rye sandwiches with a side of pickles.

Notes/Tips

• Russian dressing is a classic condiment for a pastrami on rye sandwich. To make your own, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 tablespoon grated onion, 1 teaspoon horseradish, 1/2 teaspoon Worcestershire sauce, and a pinch of salt. Mix well and refrigerate until ready to use.
• For an extra kick of flavor, you can lightly toast the rye bread before assembling the sandwich.
• If you prefer a vegetarian option, you can substitute the pastrami for thinly sliced tempeh or marinated grilled mushrooms.
• Experiment with different types of mustard, such as Dijon or honey mustard, to personalize your pastrami on rye sandwich.

Conclusion

There’s a reason why pastrami on rye sandwiches have become a beloved classic. The combination of tender pastrami, tangy sauerkraut, melted Swiss cheese, and Russian dressing on hearty rye bread creates a harmonious balance of flavors that is hard to resist. Whether you indulge in this sandwich at your favorite deli or make it at home, it’s sure to satisfy your cravings and leave you wanting more. So, go ahead and give this pastrami on rye sandwich recipe a try – you won’t be disappointed!

FAQ

1. Can I use corned beef instead of pastrami?

Absolutely! While pastrami is the traditional choice for a pastrami on rye sandwich, corned beef can be a delicious substitute. The flavors and textures of the two meats are quite similar, so you’ll still end up with a fantastic sandwich.

2. What’s the best way to store leftover pastrami on rye sandwiches?

If you find yourself with leftover sandwiches, wrap them tightly in plastic wrap or place them in an airtight container. Store them in the refrigerator for up to 2-3 days. When you’re ready to enjoy them again, you can eat them cold or gently reheat them in a toaster oven or skillet.

3. Can I make this sandwich with gluten-free bread?

Absolutely! There are plenty of gluten-free bread options available that would work well for a pastrami on rye sandwich. Simply choose your favorite gluten-free bread and prepare the sandwich as directed in the recipe.

4. Can I add other toppings to my pastrami on rye sandwich?

Of course! While the classic combination of pastrami, sauerkraut, Swiss cheese, and Russian dressing is hard to beat, feel free to get creative with your toppings. Some popular additions include sliced tomatoes, pickled onions, or even a fried egg for a breakfast-inspired twist.

5. Can I make these sandwiches ahead of time for a picnic or lunchbox?

These sandwiches are best enjoyed fresh, but you can certainly make them ahead of time for convenience. To help prevent the bread from becoming too soggy, you can place a layer of Russian dressing or mustard between the pastrami and sauerkraut. Just be sure to store them in an airtight container and refrigerate until you’re ready to enjoy them.