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Homemade Pastrami Sandwich

5 from 7 votes

Turn your homemade pastrami into the sandwich of your dreams! Piled high with thinly-sliced, warm pastrami and, of course, mustard, this easy-peasy sandwich is a meat-lovers dream!

Pastrami sandwich on a white plate with fries.

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I looooooove pastrami. I love it more than corned beef, more than Montreal smoked meat, and more than just about any other lunch meat, though smoked pork lunch meat and deli-style beef are tied for second spot. And it just doesn’t get any better than this Pastrami Sandwich. Simple, complimentary flavors enhance the pastrami, which is undeniably the star of the plate.

You can make homemade pastrami, and I wholeheartedly recommend it. You need a smoker (I use a Traeger pellet grill/smoker) and patience. Making your own pastrami isn’t an overnight thing, but wowsers, the efforts are so totally worth it. You can find all the instructions on how to make your own amazing homemade pastrami here.

Homemade pastrami sandwich on rye bread with chips in the background.

Wondering what to do with your leftover pastrami? Make an amazing homemade Pastrami Sandwich, and watch those leftovers disappear quickly! This recipe is for 1 sandwich, but you can easily scale it to make as many sandwiches as you need or have enough pastrami.

What you’ll love about homemade Pastrami sandwiches


  • This deli classic sandwich is SO easy to make!
  • Layer on as much pastrami as you like!
  • Pair it with all your favorite sides!

Ingredients

  • Pastrami Homemade pastrami is best, but store-bought will also work.
  • Bread – Rye bread or marble rye bread is traditional for pastrami sandwiches.
  • Mustard – Use your favorite mustard. From spicy to yellow hot-dog mustard, it all works.

How To Make The Best Pastrami Sandwich

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

  1. Steam the pastrami, wrap it in foil and warm it in the oven, or cover it with plastic wrap and warm it in the microwave. You want it warm, not super hot – you don’t need to cook it.
  2. Spread the mustard over one side of both pieces of bread in a thin layer.
  3. Top one of the mustard-covered slices of bread with the pastrami, and add the second slice of bread, mustard-side down, on top of the pastrami to create a sandwich.
  4. Cut the sandwich in half and enjoy!
A top-down shot of a pastrami sandwich on marble rye with fries on the plate.

What’s The Best Bread For A Pastrami Sandwich

Homemade pastrami sandwiches are traditionally served on rye bread and, in some cases, marble rye. The rye complements the flavor of the pastrami, and they’re a great combination. But ultimately, it’s your sandwich, and if you want to serve it on white sandwich bread or an artisanal bun, go for it!

Chef Jenn’s Tips

  • Thinly sliced pastrami works best in a sandwich like this. If you’re making it or have purchased a whole chunk, use a meat slicer to get it nice and thin.
  • Don’t like mustard? Skip it, just don’t get caught putting mayonnaise on your traditional pastrami sandwich.
  • This classic deli pastrami sandwich is all about the pastrami. Hold the tomato, hide the lettuce, and don’t even think about adding cheese. Put the pickles on the side of the plate, not ON the sandwich.

Recommended

Make It A Meal

Soup and sandwich are a classic combination, and pub classics like this Bacon & Potato Soup or this Smoked Chicken Tortilla Soup will go nicely with your sammy. Salads also pair nicely with a sandwich or just serve some cut-up veggies with a good dip or skip right to dessert and down a few cookies.

Storage

Once assembled, sandwiches don’t keep well. If you need to store leftovers, wrap them tightly in plastic wrap and pop them into the fridge for a day. It won’t be quite as good as the first time around, but pastrami is so crazy good it’d make an old shoe taste amazing, let alone some day-old bread.

Pastrami sandwich on a white plate with fries.
Print Pin
5 from 7 votes

Homemade Pastrami Sandwich

3 quality ingredients are all you need to make a show-stopping deli-worthy pastrami sandwich. Start with the best pastrami and great bread, and soon you'll be sinking your teeth into a masterpiece!
Course Main Course
Cuisine American
Keyword beef, deli, homemade pastrami, marble rye bread, pastrami, pastrami sandwich, rye bread, sandwich, sliced pastrami
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 servings
Calories 400kcal
Author Chef Jenn

Ingredients

  • 2 slices rye bread or marble rye bread
  • 1/2 pound pastrami sliced very thinly
  • 2 tablespoons deli style mustard or your favorite mustard

Instructions

  • Steam the pastrami, wrap it in foil and warm it in the oven, or cover it with plastic wrap and warm it in the microwave. You want it warm, not super hot – you don't need to cook it.
  • Spread 1 tablespoon of mustard on one side of each of the slices of bread.
  • Top one of the mustard-covered slices of bread with the pastrami, and add the second slice of bread, mustard-side down, on top of the pastrami to create a sandwich.
  • Cut the sandwich in half and enjoy!

Notes

Chef Jenn’s Tips

  • Thinly sliced pastrami works best in a sandwich like this. If you’re making it or have purchased a whole chunk, use a meat slicer to get it nice and thin.
  • Don’t like mustard? Skip it, just don’t get caught putting mayonnaise on your traditional pastrami sandwich.
  • This classic deli pastrami sandwich is all about the pastrami. Hold the tomato, hide the lettuce, and don’t even think about adding cheese. Put the pickles on the side of the plate, not ON the sandwich.

Nutrition

Serving: 1sandwich | Calories: 400kcal | Carbohydrates: 36g | Protein: 51g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 3007mg | Potassium: 668mg | Fiber: 5g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 79mg | Calcium: 86mg | Iron: 9mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn

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