This classic pastrami sandwich simply can’t be topped! The iconic New York deli staple has been a beloved favorite for generations, and it’s easy to see why.
It features layers of thinly sliced pastrami, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing, all nestled between slices of buttery rye bread.
Perfect for lunch or dinner, this sandwich is a tribute to the timeless flavors of New York’s Jewish delis.
I served it hot with a side of dill pickles for an authentic deli experience right at home. Enjoy the taste of tradition with every bite!
Why You’ll Love This Pastrami Sandwich
Fantastic Flavor: The savory pastrami, tangy sauerkraut, creamy Russian dressing, and melty Swiss cheese create an unforgettable taste experience.
Crispy and Crunchy Texture: From the crispy, buttered rye bread to the crunchy sauerkraut, every bite offers a delightful contrast of textures.
Quick and Easy: This straightforward recipe can be prepared in under 15 minutes. It’s ideal for a quick lunch or dinner without sacrificing flavor.
Comfort Food: There’s something incredibly comforting and satisfying about biting into a hot, gooey pastrami sandwich. It’s the ultimate indulgence for when you need a cozy, nostalgic meal.
Ingredients
- Pastrami: Thinly sliced, tender beef brisket is seasoned with a peppery spice rub. The key to a great sandwich is piling the pastrami high.
- Rye Bread: Choose a crusty loaf with caraway seeds for an authentic New York deli-style pastrami sandwich.
- Swiss Cheese: This mild, nutty cheese melts beautifully.
- Sauerkraut: Tangy, fermented cabbage adds a satisfying crunch and bright acidity to cut the richness of the pastrami. You can also use coleslaw.
- Russian Dressing: It’s made with mayonnaise, ketchup, horseradish, and seasonings. Spread generously on the bread for a zesty kick.
- Butter: Spread softened butter on the outside of the bread before grilling to achieve a crispy, golden-brown crust.
- Dill Pickle Slices: Crunchy, briny pickles add a refreshing contrast and bright flavor. Serve alongside the sandwich for the full deli experience.
How to Make a Pastrami Sandwich
You’ll feel like a total pro after making this incredible sandwich!
1. Preheat and butter. Preheat a skillet or griddle over medium heat. Butter one side of each slice of rye bread.
2. Layer the bread and cheese. Place 4 slices of the bread, buttered side down, on the hot skillet. Top each with 2 slices of Swiss cheese.
3. Add the pastrami and sauerkraut. Pile pastrami on top of the cheese on each sandwich. Top the pastrami with the sauerkraut.
4. Assemble the sandwiches. Spread about 1 tbsp of Russian dressing on the non-buttered side of the remaining 4 slices of rye bread. Place them dressing side down on top of the sauerkraut to finish assembling the sandwiches.
5. Cook the sandwiches. Cook the sandwiches for 3-4 minutes until the bottoms are crispy and golden brown. Carefully flip and cook the other side until the cheese is melted and the sandwich is heated through, another 2-3 minutes.
6. Serve hot. Remove the hot pastrami sandwiches from the skillet. Cut each in half diagonally and serve immediately with dill pickle slices on the side.
Tips for the Best Pastrami Sandwich
These simple tips result in a true deli-worthy treat!
- Quality is key. Use high-quality, thinly sliced pastrami from the deli for the best flavor and texture.
- Swap the sauerkraut. For a sauerkraut alternative, try coleslaw, pickled peppers, or kimchi for tang and crunch.
- Dress it up. Instead of Russian dressing, try mustard, Thousand Island, horseradish mayo, or a vinaigrette.
- Overstuff it! For an authentic deli-style experience, pile the pastrami high, at least 1/4 lb per sandwich.
- Give it some pizazz. Try a Rachel sandwich with coleslaw, a PLT with lettuce and tomato, or add fried egg and onion.
How to Store
Keep leftover sandwiches fresh with these tips to enjoy them again.
To Store: It’s best to consume the pastrami sandwich fresh. If you need to store, wrap tightly in plastic wrap or aluminum foil and refrigerate for up to 24 hours.
To Reheat: Remove the sandwich from the refrigerator and discard any wrapping. Place the sandwich on a baking sheet and reheat in a preheated 350°F oven for 10-15 minutes or until heated through. Or, you can reheat in the microwave for 30-60 seconds.
Pastrami Sandwich
4
servings10
minutes7
minutes674
kcalThis hot pastrami sandwich gives major New York deli vibes! The combo of pastrami, Swiss cheese, sauerkraut, Russian dressing, and rye bread is to die for.
Ingredients
1 lb thinly sliced pastrami
8 slices rye bread
8 slices Swiss cheese
1 cup sauerkraut, drained (or coleslaw)
1/4 cup Russian dressing (or Thousand Island dressing)
2 tbsp butter, softened
Dill pickle slices
Instructions
- Preheat a skillet or griddle over medium heat. Butter one side of each slice of rye bread.
- Place 4 slices of the bread, buttered side down, on the hot skillet. Top each with 2 slices of Swiss cheese.
- Pile 1/4 lb of pastrami on top of the cheese on each sandwich. Top the pastrami with 1/4 cup sauerkraut.
- Spread about 1 tbsp of Russian dressing on the non-buttered side of the remaining 4 slices of rye bread. Place them dressing side down on top of the sauerkraut to finish assembling the sandwiches.
- Cook the sandwiches for 3-4 minutes until the bottom is crispy and golden brown. Carefully flip and cook the other side until the cheese is melted and the sandwich is heated through, another 2-3 minutes.
- Remove the hot pastrami sandwiches from the skillet. Cut each in half diagonally and serve immediately with dill pickle slices on the side.
Notes
- The key is to use very thinly sliced pastrami piled high on the sandwich. Ask your deli counter to slice it extra thin.
- Sauerkraut is traditional, but you can substitute coleslaw if preferred.
- If you like it spicy, add a smear of spicy brown mustard to the bread before adding the other ingredients.
- For an authentic New York deli-style pastrami sandwich, use a crusty rye bread with caraway seeds.
This sandwich is a “Ruben” & it is made with corned beef not pastrami.
Hi there!
Yes, the sandwiches are very similar.
And you’re right, Reuben do usually feature corned beef.
This is another super popular deli sandwich you’ll find all over NYC 🙂