Pastrami on Rye Deli Classic (Print Version)

Thinly sliced pastrami with sharp mustard on fresh rye bread creates this iconic New York deli favorite ready in 10 minutes.

# 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 tbsp yellow deli mustard or spicy brown mustard

→ Optional Additions

04 - 4 slices dill pickle, for serving

# How to Make It:

01 - Arrange all four rye bread slices on a clean cutting board or flat work surface, ensuring they are ready for assembly.
02 - Spread 1 tablespoon of mustard evenly across two of the bread slices, covering the entire surface to the edges for consistent flavor distribution.
03 - Distribute approximately 4.5 oz of thinly sliced pastrami onto each mustard-coated slice, stacking the meat evenly for balanced sandwich construction.
04 - Place the remaining plain bread slices on top of the pastrami to form two complete sandwiches, pressing gently to adhere the layers.
05 - Cut each sandwich diagonally in half for easier handling. Serve immediately with dill pickle slices on the side if desired.

# Additional Tips::

01 -
  • The combination of peppery pastrami and tangy mustard creates that perfect bite New York delis are famous for
  • You can assemble this in under ten minutes for a satisfying meal any time of day
  • Rye bread with caraway seeds adds an aromatic depth that regular bread just can't match
02 -
  • Room temperature pastrami stacks more easily than cold, so let it sit on the counter for ten minutes before assembling
  • The mustard should go on both slices of bread if you're a tang enthusiast—it keeps the sandwich from feeling dry in the middle
  • Never use a serrated knife to cut the finished sandwich, which tears the bread; instead, use a single swift motion with a sharp chef's knife
03 -
  • Wrap assembled sandwiches in wax paper for five minutes before serving to let flavors meld and bread soften slightly
  • If pastrami seems dry, brush it with a little beef broth or the liquid from the pickle jar before stacking
Go Back