Pastrami Sandwich

When the craving hits for something warm, savory, and deeply satisfying, it’s hard to beat a pastrami sandwich. Rye bread, piles of pastrami, a swipe of mustard—no fuss, no frills, just a stack of good things coming together. And thanks to this homemade version, you don’t have to head to your local sandwich shop to get your fix.

With sandwich recipes like this one, the details matter. Start with good light rye, ask the deli for slightly thicker-cut pastrami, and don’t hold back on the spicy brown mustard. A crisp, tangy coleslaw cuts through the richness of the pastrami and Swiss cheese, adding just the right contrast for a perfectly balanced bite.

Once everything hits the griddle, the sandwich comes together fast—crisp, golden bread, melted cheese, and that little bit of crunchy slaw tucked inside. Slice it in half, add a pickle and some potato chips on the side, and you’ve got a hearty, nostalgic sandwich that’s absolutely worth making at home.

What is pastrami?

Pastrami is a cured, seasoned, and smoked beef—most often brisket or navel—that’s thinly sliced and piled high on sandwiches. Made famous in New York by Jewish immigrants, it’s known for its bold, peppery crust and tender, juicy texture.

What is rye bread and what is a good substitute for it?

Rye bread is made with rye flour, which gives it a subtle tang that pairs well with rich meats like pastrami. Light rye works best here. If you can’t find it, marble rye or sturdy sourdough are good substitutes, though the flavor won’t quite be the same.

What’s the difference between a pastrami sandwich and a Reuben?

A Reuben is typically made with corned beef (though pastrami is sometimes used), sauerkraut, Swiss cheese, and Thousand Island dressing, all layered on rye bread. A classic pastrami sandwich, on the other hand, skips the creamy dressing and sauerkraut and keeps things simple with mustard and, in this case, coleslaw. Curious how pastrami and corned beef differ? You can learn more about pastrami vs. corned beef here!