What To Serve With A Pastrami Sandwich
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Pastrami is a versatile cut of beef that can be used in countless ways, but a pastrami sandwich has to be the most iconic. Brought to New York City by Jewish immigrants in the late 19th century, pastrami became a staple in restaurants like Katz's Delicatessen. Initially a preservation method, it evolved into a beloved sandwich staple, featuring spiced, smoked, and steamed beef, capturing the essence of NYC's diverse culinary heritage. After making my homemade oven-baked pastrami, all you need to create the sandwich are two ingredients: rye bread and mustard. Plus a little butter. Keep reading on for all of my top tips on how to make this deli-worthy sandwich right at home:
The hardest part about making a pastrami sandwich is actually making the pastrami, so once you've made that, assembling your sandwich couldn't be easier! Once you prepare the pastrami, slice it against the grain before assembling your sandwich. This is a hot pastrami sandwich, so I recommend making it right after making the pastrami, or heating it up if you've refrigerated it before assembling.
You've got a few options when it comes to making your sandwich. You can layer mustard on one slice of the bread, then layer your pastrami, top with another slice of bread, and serve! Or, if you want to get toasty, toast the sandwiches. Butter one side of 8 slices of bread, then spread mustard on one of the unbuttered sides of 4 slices. Layer your pastrami, then top with the other side of bread, buttered side up. Cook the sandwiches in a skillet over medium heat until browned and toasted (this should take a few minutes per side). Slice and serve!
Full list of ingredients and directions can be found in the recipe below.
I love this sandwich served with a simple spread of mustard, but you've got options here. You can load the sandwich up like we do in this coleslaw-topped pastrami sandwich, or sauerkraut like we do in our corned beef sandwich.
unsalted butter, softened
slices rye bread
yellow mustard, plus more for serving
cooked sliced pastrami
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