Pastrami Thinly Sliced Rye (Printable View)

Thinly sliced pastrami paired with mustard and rye bread for a classic deli flavor experience.

# What You'll Need:

→ Bread

01 - 4 slices fresh rye bread, preferably with caraway seeds

→ Meats

02 - 9 oz thinly sliced pastrami

→ Condiments

03 - 2 tablespoons yellow deli mustard or spicy brown mustard

→ Optional Additions

04 - 4 slices dill pickle (optional, for serving)

# How To Make It:

01 - Arrange the rye bread slices on a clean work surface.
02 - Spread one tablespoon of mustard evenly on two slices of bread.
03 - Distribute half of the pastrami (approximately 4.5 oz) evenly over the mustard-coated bread slices.
04 - Top each pastrami layer with the remaining bread slices to form sandwiches.
05 - Optionally slice sandwiches in half and serve immediately alongside dill pickle slices if desired.

# Expert Advice:

01 -
  • It comes together in under 10 minutes but tastes like you've been working all morning.
  • The contrast between the peppery, smoky pastrami and that sharp mustard creates a flavor that lingers long after you've finished.
  • This is the kind of sandwich that reminds you why simple food, when done right, needs no apologies.
02 -
  • The pastrami temperature matters more than you'd think—if it's cold from sitting, give it 20 seconds in the microwave to wake it back up; the warmth releases the spices and makes the whole sandwich sing.
  • Don't skimp on the mustard like I did the first time; I thought I was being restrained and ended up with a bland sandwich that disappointed us both.
03 -
  • Order your pastrami sliced fresh at the counter rather than buying pre-packaged; the deli person will slice it exactly as thick as you want, and it tastes completely different.
  • Toast your rye bread very lightly before assembly if it feels even slightly dry—just 10 seconds under the broiler brings it back to life and gives you better structure for all that meat and condiment.
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