Lunches
Kosher Deli Pastrami on Rye
Ingredients
- - 600 g (1.3 lb) kosher pastrami, thinly sliced
- - 8 slices rye bread
- - 4 tbsp deli mustard
- - 120 g (4 oz) kosher dill pickles, sliced
- - 2 tbsp neutral oil, for grilling
- - Coleslaw, to serve (optional)
Method
- Steam the pastrami slices for 5-7 minutes until hot and tender (a steamer basket over simmering water works well, or use a covered microwave-safe dish with a splash of water).
- Lightly griddle the rye bread slices in a dry pan or with a touch of oil until warmed and lightly toasted.
- Spread mustard generously on 4 slices of the bread.
- Pile the hot pastrami high on the mustard-covered slices - about 150 g per sandwich.
- Top with pickle slices, close the sandwich with the remaining bread, and press gently.
- Slice in half and serve immediately, with coleslaw on the side if desired.
Native Name: Pastrami Sandwich
Dietary Tags: Meat, Kosher (Meat)
Cultural Background: Pastrami arrived in New York with Romanian Jewish immigrants in the late 1800s, who cured and smoked beef navel in the Eastern European tradition. It became the signature sandwich of the Jewish deli, piled high on rye bread with mustard, and remains one of the most iconic kosher meat dishes in America.
Tips: Steaming (rather than microwaving alone) keeps the pastrami tender rather than tough or dried out. Pile the meat generously – a proper deli sandwich is meant to be thick.
Variations: Add a slice of kosher Swiss-style non-dairy cheese alternative for a Reuben-style twist (traditional Reubens with dairy cheese are not kosher when paired with meat).
Storage: Leftover cooked pastrami keeps in an airtight container in the fridge for up to 4 days.
Reheating: Reheat pastrami by steaming again for 3-4 minutes, or wrap in foil and warm in a 160C (325F) oven for 10 minutes.
Nutrition: Approx. 520 kcal, 34 g protein, 24 g fat, 38 g carbohydrate per serving (1 sandwich).
FAQs:
Q: Why is pastrami steamed before serving?
A: Steaming re-hydrates and warms the cured meat without drying it out, keeping it tender the way deli-style pastrami should be.
Q: Can I use corned beef instead?
A: Yes – corned beef is a close cousin and can be prepared the same way for a similar sandwich.
Q: Is this dish dairy-free?
A: Yes, as prepared it is a fully meat/pareve sandwich with no dairy ingredients.