Few things rival the delicious, savory flavors of a well-made pastrami sandwich. This iconic deli staple has been enjoyed for decades, celebrated for its tender meat, bold spices, and perfect pairing with fresh bread and condiments. If you’re ready to bring the magic of a classic pastrami sandwich into your kitchen, you’re in the right place. In this article, we’ll guide you through every step to make the perfect pastrami sandwich from scratch, including homemade pastrami, assembling the sandwich, and tips for elevating the experience.
A Brief History of the Pastrami Sandwich
Pastrami originated as a way to preserve meat before refrigeration. Its roots trace back to Eastern Europe, where it was first made from lamb or goose. Immigrants brought the recipe to the United States in the late 19th century, where beef became the preferred meat. By the time delis like Katz’s Delicatessen in New York City popularized it, the pastrami sandwich had become a beloved American comfort food.
Ingredients for the Perfect Pastrami Sandwich
For the Homemade Pastrami
Beef Brisket: 4–5 pounds
Brine Ingredients:
1 gallon of water
1 cup kosher salt
1 cup brown sugar
1 tablespoon pink curing salt (optional for traditional curing)
2 tablespoons pickling spices
4 cloves garlic, minced
Spice Rub:
3 tablespoons ground black pepper
3 tablespoons ground coriander
1 tablespoon smoked paprika
1 teaspoon mustard powder
For the Sandwich
Bread: Rye bread or pumpernickel
Condiments: Yellow mustard or spicy brown mustard
Extras:
Pickles (dill or half-sour)
Swiss cheese (optional for a Reuben-style twist)
Sauerkraut (optional)
Step 1: Preparing the Pastrami
Brining the Beef
Brining infuses the brisket with flavor and helps tenderize the meat.
In a large stockpot, combine the water, kosher salt, brown sugar, pink curing salt (if using), pickling spices, and minced garlic. Stir until the salt and sugar dissolve.
Submerge the brisket in the brine, ensuring it’s fully covered. Weigh it down with a plate if necessary.
Refrigerate the meat for 5–7 days, turning it daily to ensure even brining.
Rinsing and Seasoning
After brining, remove the brisket and rinse it under cold water to remove excess salt.
Pat it dry with paper towels.
Combine the spice rub ingredients (pepper, coriander, paprika, mustard powder) and coat the brisket generously. Press the spices into the meat to form a thick crust.
Smoking the Pastrami
Smoking gives pastrami its signature flavor.
Preheat your smoker to 225°F (107°C).
Use wood chips such as hickory or applewood for a rich, smoky aroma.
Place the brisket on the smoker and cook until the internal temperature reaches 190°F (88°C).
This can take 6–8 hours, so be patient.
Wrap the brisket in butcher paper or foil and let it rest for 30–60 minutes.
Step 2: Slicing the Pastrami
Once rested, use a sharp knife to slice the pastrami thinly against the grain. Thin slices ensure each bite is tender and packed with flavor.
Step 3: Assembling the Perfect Pastrami Sandwich
Choose the Right Bread
Rye bread is the traditional choice for a pastrami sandwich. Its slightly tangy flavor complements the meat perfectly. For extra texture, lightly toast the bread.
Spread the Mustard
A generous layer of mustard is essential. Whether you choose classic yellow mustard or spicy brown mustard, its tangy kick enhances the smoky, savory flavors of the pastrami.
Layer the Pastrami
Pile the pastrami high on one slice of bread. Don’t skimp—this sandwich is all about indulgence! For a standard sandwich, aim for 6–8 ounces of meat. For a true deli-style experience, go for 12 ounces or more.
Add Toppings (Optional)
If desired, layer Swiss cheese and sauerkraut on top of the pastrami for a Reuben-style variation. Heat the sandwich in a skillet or sandwich press to melt the cheese and warm the ingredients.
Top with Pickles
No pastrami sandwich is complete without a crisp pickle on the side. Dill or half-sour pickles add a refreshing crunch to balance the richness of the meat.
Tips for Elevating Your Pastrami Sandwich
Experiment with Bread: While rye bread is classic, you can also use sourdough or ciabatta for a different texture.
Play with Mustard Varieties: Try whole-grain mustard or honey mustard for a unique twist.
Pair with Soup: Serve your sandwich with a side of matzo ball soup or a hearty bowl of split pea soup for a complete deli-style meal.
Make It a Combo: Pair the sandwich with a crisp coleslaw or potato salad for a satisfying meal.
Try a Pressed Sandwich: Use a panini press or a skillet with a heavy pan to create a warm, pressed version of the sandwich.
FAQs About Pastrami Sandwiches
Q: Can I use store-bought pastrami?
A: Absolutely! If you don’t have the time to make your own, high-quality deli pastrami works well. Look for fresh, hand-sliced pastrami for the best flavor.
Q: How long does homemade pastrami last?
A: Stored in an airtight container in the refrigerator, homemade pastrami will stay fresh for up to a week. For longer storage, freeze it for up to three months.
Q: What’s the best cheese for a pastrami sandwich?
A: Swiss cheese is a popular choice, especially in Reuben-style sandwiches. Provolone or cheddar can also complement the flavors.
Nutritional Information
Here’s an approximate breakdown of a standard pastrami sandwich with rye bread and mustard:
Calories: 400–600 (depending on portion size)
Protein: 30–40 grams
Fat: 15–25 grams
Carbohydrates: 30–40 grams
Fiber: 2–4 grams
Crafting the perfect pastrami sandwich is a labor of love, but the reward is a mouthwatering meal that captures the essence of deli culture. Whether you’re enjoying it as a quick lunch or sharing it with friends and family, this recipe is sure to impress. With its rich history, bold flavors, and endless customization options, the pastrami sandwich remains a timeless favorite.
So fire up your smoker, grab some rye bread, and get ready to savor the ultimate pastrami sandwich experience. You’ll never want store-bought again!
