Pastrami Sandwich Tips Needed

[Panhead John]

Hi, my name is John and I’ve never made a “real” pastrami sandwich……[insert laughter here] I don’t know why, but pastrami is one of those things I’ve never made myself at home or….even made myself a real pastrami sandwich. 🤷♂️ I love pastrami but I’ve probably only eaten one or two pastrami sandwiches in my life….locally at a chain of sandwich shops called Jason’s Deli. Anywho, I was at HEB today and bought a few things to get me started. I bought 4 fairly thick slices of Boars Head pastrami, some provolone cheese slices and a loaf of sourdough bread. I know it ain’t gonna be like something from Katz’s deli or whatever, but what can y’all suggest me adding to the sandwich to make it more authentic? I’m not a fan of sauerkraut but I might be ok with putting some on the sandwich if needed. Mustard type? What’s the best way to heat up the pastrami…and the bread? Toast it one side? I guess what I’m asking is how do you make your favorite authentic pastrami sandwich, from start to finish and all ingredients? I’d like to make it for lunch tomorrow but I’ll have time to grab more ingredients if needed. Thanks from a Texas Redneck. 🥸


WHAT I’VE GOT SO FAR

[SheilaAnn]

I loves pastrami! For me, seeded rye bread is a must. But I think this sourdough should serve you well. Y’all know I love mustard, and it’s good old fashioned hot dog mustard for me, and lots of pickles. I would slightly toast the bread, mustard, pickles, pastrami, cheese, top bread. No sauerkraut for me.

now, I know you enjoy spicy, so I bet a spicy mustard will serve you well here, too. I also like Russian dressing (1000 island and the like).

side of Cole slaw, please and thank you.

[Panhead John]

I’ve got some Zatarain’s Creole Mustard that I love! I’ll try that. Pickles are on the side usually aren’t they?

[SheilaAnn]

Pickles are on the sandwich (at least in these parts). Good Jewish delis will serve a dish of assorted pickles on the side.

[Spinaker]

Kraut, Stone ground mustard, Swiss, sourdough and 1000 island dressing.

Build the sandwich and keep I open. Then I slide them into the oven at 350. Once the cheese is really melted, good to go. I only make them when I have made home made pastrami so the meat is already hot.

You should make Meathead's take on Pastrami. It is my favorite recipe on the whole site, by a mile.

[Panhead John]

In the oven at 350*….thanks! When the deli lady at HEB suggested 1,000 Island Dressing I thought she was crazy. I didn’t know that went on them too. I’ll have to pick some up I guess.

[DavidNorcross]

Man John Spinaker just noticed the new pic. Looking sharp there!

[SheilaAnn]

When you add sauerkraut, doesn’t it become a Reuben?

we have this small chain here and their claim to fame it pastrami dips. Served on a hoagie style roll and a side of au jus.

[Ace]

SheilaAnn "When you add sauerkraut, doesn’t it become a Reuben"?

Very close but the meat would be corned beef.
From the internet:
"The Reuben sandwich,
A grilled sandwich made of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread."

[shify]

Reuben has sauerkraut, swiss and russian dressing and then griddled. The standard reuben is made with corned beef but a pastrami reuben is fairly common

[SheilaAnn]

Oh duh! Corned beef! My bad…..

There’s a place near the house that does a “club sandwich”. Bread, pastrami, Swiss, bread corned beef, slaw.

[shify]

Is that top round pastrami, cause that certainly didn't come from a brisket or navel? But it looks decently marbled either way.

Here in NY, all pastrami sandwiches are served warm and they are warmed by being steamed. Even the places that don't cut by hand ala Katz's still have the whole pastrami sitting in steamer drawers and that is how I like it best

At home, I just use a little steamer basket in a pot. For slices like that, it'll take like a minute or two tops. I would definitely not recommend frying/griddling.

As far as serving, the standard pastrami sandwich would be untoasted rye, Guldens mustard and the pastrami. A fair share of people swap out mustard for russian dressing. Absolute abomination would be using mayo

I personally would not use cheese on it but melted swiss is not unheard of. If you do swiss, sauerkraut and russian dressing and grill the sandwich and you have a pastrami Reuben. Swap the sauerkraut for cole slaw and you have a Rachel.

If I was making it at home with what you have I would do as follows:

• Steam the pastrami
• Butter and griddle the sourdough bread on one side
• Nice coating of a spicy brown mustard on both pieces of bread (untoasted)
• Skip the cheese

Then get some full or half sour pickles (e.g., not kosher dill and certainly not bread and butter - need legit sour pickles) on the side.

[TripleB]

Growing up in a Jewish neighborhood, I always remember that Mayo was heavily frowned upon on a pastrami. But Russian dressing was ok and favored over mustard quite often, with cole slaw and swiss cheese - the Rachel as you pointed out above. Of course, Russian dressing is 90% mayo. My Jewish friends never liked to have that pointed out. Oye!

[Panhead John]

shify Good eye! Yes, it’s top round pastrami. I thought all pastrami came from brisket, so I learned something new today. I was curious about that when I got home and saw top round on the label. Thanks for your detailed instructions!

[Panhead John]

Oh, I’ve got some Vlasik Zesty Dill Spears I was gonna use, and Ruffles chips as a side. I like pickles though so I’ll pick up some real sour pickles.

[Draznnl]

Step 1. Make a nice cheese sandwich for yourself with the provolone on the sourdough bread.
Step 2. Get some rye bread. Onion rolls or Kaiser rolls are also acceptable in some neighborhoods.
Step 3. Slather some of that Zatarain’s mustard on a couple slices of the rye bread.
Step 4. Place the pastrami on the slathered rye bread.
Step 5. Eat your pastrami sandwich.

If you want to warm your pastrami beforehand, placing it in a sealed bag and immersing that in hot water works well.

BTW, if you want a good pastrami sandwich, make your own using Meathead’s recipe.

[Jfrosty27]

+1 This. 👆👆👆

[barelfly]

For me….

rye bread (marbled rye even better), stone ground mustard, Swiss cheese and sauerkraut with pastrami. So, a pastrami Reuben I guess, minus the dressing.

And I love making mine on the flattop or pan fried with a cover to melt the cheese into all that goodness!!!! I use a thin layer of mayo spread on the outside of the bread when I do the griddle style cook, as I feel it provides a better toasting/exterior crunch that I’m looking for in a hot sandwich.

Dang…all this pastrami talk has me craving one now! Enjoy that PJ!!

edit - Panhead John this is how I like em! And when you can in the future, pastrami from the site is a must try!

[Panhead John]

That looks great!

[DavidNorcross]

This…^^^^. I have nothing to add…

[acorgihouse]

Second, or third, that Meathead's pastrami is stellar. I've done from the get-go with brisket, I've also smoked a store bought corned beef, like them both. Reuben is my favorite sandwich, I make with pastrami, rye bread, sauerkraut, mustard and pickles. I haven't been able to eat bread with gluten for many years, now that I can again, I'm resurrecting stuff like this. I like Zatarain's creole mustard, and I don't eat sauerkraut otherwise so I buy it in the little pouches. I also love Cubanos, my second fav sandwich, and thus the mustard and pickle appeal to me (along with pressing or grilling.) When I couldn't eat the bread, I made Reuben egg rolls, and a Reuben casserole that has the pastrami/corned beef, sauerkraut, swiss cheese, mustard and pickle. Love it.

[WI Bubba]

January is pastrami weather here in Wisconsin. Swing on up, and I'll make you a sammich. To go.

[Panhead John]

To go……😂

[klflowers]

Pastrami reuben is the way to go. I have a store bought corned beef soaking now, gonna make some pastrami next week. My favorite sandwich meat bar none.

[TripleB]

What??? Never had a REAL pastrami. You sound like my wife who came out to Los Angeles from West Virginia in the 80's. But she was in her twenties and you're....well in your 70's?

Next you'll be saying you've never had Matzo Ball soup or a freshly made bagel with lox, cream cheese, sliced tomato, red onion and capers

[Panhead John]

I’m still in my 60’s. If you read my post I said I’ve tried them a couple of times. But at your age I can understand that you might have missed it. 🤓

[TripleB]

Panhead John Oh sorry....Well you did say "I’ve never made a “real” pastrami sandwich……[insert laughter here] I don’t know why, but pastrami is one of those things I’ve never made myself at home or….even made myself a real pastrami sandwich". I edited my original comment. And by the way, you mavalous for a young boomer. Keep drinking those Coors lights

[58limited]

I do Swiss cheese and mustard on my pastrami sandwiches. If you want a Rueben then you need to add sauerkraut and Thousand Island dressing (or Russian dressing).

[bbqLuv]

Pastrami Reuben gets my vote

[captainlee]

Use a real quality rye or marble rye, to me that makes the sandwich no mater how you fill it.