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I have to tell you, nothing—absolutely nothing—takes me back to those bustling New York City delis quite like biting into a hot pastrami sandwich. I’m talking about that magical combo of juicy, peppery pastrami piled high on warm rye bread, a good smear of spicy mustard, and maybe a few tangy pickles or melty Swiss cheese just to send it over the top. It’s the kind of comfort food that’s gotten me through cold afternoons, busy lunch breaks, and even a few late-night cravings. Honestly, it’s one of those sandwiches that just hugs you from the inside out.
Why You’ll Love This
- The flavor—hello, layers! That smoky, fatty pastrami with the zing of deli mustard just cannot be beat.
- Quick, easy lunch or dinner—no fuss, straight comfort. You don’t even need fancy ingredients.
- Crispy outside, juicy inside—you get that warm, toasty rye with melty cheese (if you want it), and super-satisfying deli meat in every bite.
- Perfect for sharing—feed your buddies, your family, or just treat yourself. (Sometimes you really do need to eat the whole thing solo.)
- Customizable—swap in your fave cheese, bread, or even throw in a few extra toppings if you’re feeling wild.
Ingredients You’ll Need (and a Few Casual Substitutions!)
- Pastrami: Go nice and thick with the slices if you can! I love the hefty, black-pepper crust from a good deli. Turkey pastrami works in a pinch, and honestly, if corned beef is what’s in the fridge—go for it. Hot pastrami, regular, whatever you’ve got.
- Rye Bread: Classic New York style, nice and tangy, and a little bit chewy. Swirled rye or marble rye is fun, too, and even whole wheat will do if you want something softer. If you only have sourdough? It’ll still be delicious.
- Mustard: Go for a spicy brown deli mustard if you have it. Dijon is grand, yellow mustard will do the job (especially if you’re feeding kids), or mix your own with a pinch of horseradish for a bigger kick.
- Swiss Cheese (optional): Honestly, the melty cheese on a grilled pastrami sandwich is a whole mood. If you’re dairy-free, skip it—or use provolone, Havarti, or even cheddar. It’s your sandwich.
- Pickles (optional): Absolutely essential for me, but I know they’re divisive. Dill pickles or half-sours are my personal fave. Sweet ones will change the vibe, but why not?
- Butter: For grilling! You’ll get that crispy, golden outside. You could use olive oil or even mayo in a pinch.
- Optional “restaurant-y” extras: Sautéed onions, a slice of tomato, or coleslaw. Experiment if you like—it’s your comfort zone!
How to Make a Grilled Hot Pastrami Sandwich
This is hands-down easier than you think, and honestly, it’s almost more of a method than a recipe. But there are a couple of little steps that make all the comforting difference—don’t rush it!
- Warm the Pastrami
This might be a controversial take, but I always heat the deli meat first! You can do this in a skillet (medium heat, just a minute to wake up the flavor), use the microwave, or even warm it in some simmering beef broth for the deli vibe. Pro tip: Splash a tablespoon or two of water into the pan and cover. It’ll get steamy and lovely, almost like a deli whisper in your kitchen. - Butter and Build the Sandwich
Butter one side of your bread slices, just like you’re making a grilled cheese. Place one slice butter-side down in a nonstick skillet over medium heat. Quickly layer on a generous pile of hot pastrami, then the Swiss cheese. Top with the other bread slice, butter side up. (Press down gently—this is that “grilled but cozy” moment.) - Grill Until Golden & Gooey
Let the sandwich cook for 3-4 minutes on one side, until it’s crispy and golden. Resist the urge to move it too soon! Flip, then press again. Let the cheese melt and the outside get beautifully crisp. If you’re a multitasker, toss a lid on for a minute so the cheese gets ultra melty. - Mustard & Pickle Magic
Once your sandwich is perfect (I mean, how good does your kitchen smell right now?), take it off the heat. Carefully lift it open and spread your favorite mustard, or serve it on the side for dipping. Add a heap of sliced pickles if you’re a pickle lover; my family always fights over the last Claussen spear. - Slice & Serve
Use a serrated knife to slice in half (diagonal, obviously) and serve immediately while the pastrami is still steamy and the bread is extra crisp. Add chips, soup, or even a quick little deli salad on the side and you’re all set for lunch or dinner—or, let’s be real, breakfast for the especially daring.
Ways to Make It Your Own (Variations)
You know what’s great about a pastrami sandwich? It’s basically a blank canvas for sandwich adventure. Here are a few ways to twist it up (without being kicked out of a New York deli, I promise):
- Pastrami Reuben: Add sauerkraut and a drizzle of Thousand Island dressing. Use Swiss cheese and grill as you would a classic Reuben. Tangy, hearty, utterly craveable!
- California Fresh: Add sliced ripe tomato, avocado, and maybe a swipe of mayo. Suddenly you’re beachside in July, not just hanging out in your kitchen.
- Spicy Kick: Sprinkle crushed red pepper or a few pickled jalapeños inside the sandwich. Try a dash of hot sauce over the meat. Not traditional, but it wakes up every bite.
- Make It Lighter: Use turkey pastrami and whole grain bread, and swap in a little Greek yogurt mustard sauce if you’re minding the comfort-to-calorie ratio.
- Mushroom Lover’s: Add sautéed mushrooms with the pastrami and melt the cheese all over. So hearty and satisfying.
Storage and Reheating Tips
If you’re lucky enough to have leftovers (which rarely happens in my house), here’s how to keep your sandwich as comforting as ever:
- Store the sandwich wrapped tightly in foil or parchment, then in an airtight container in the fridge. It’ll be best within a day, but let’s be honest—you’ll be thinking about it all night.
- Reheat in a hot skillet, pressed down just like when you first made it. This crisps up the bread and brings back the melty cheese vibe. Microwaving is okay, but you’ll lose the crunch—just wrap in a paper towel and heat in short bursts.
- If you’re prepping ahead, keep the bread and filling separate, assemble and grill just when you’re ready. This keeps the bread from getting soggy (trust me, learned that the hard way).
Cozy Thoughts and One Last Bite
Every time I make a hot pastrami sandwich, it feels like throwing a tiny deli party at my kitchen table. Whether you go classic or pile on your own favorite twists, there’s just something deeply satisfying about those buttery, crispy edges and savory, juicy deli meat. It’s one of those comfort foods that feels both quick and a little bit celebratory, especially if you need a boost in the middle of a long week.
If you have any questions (or just want to gush about your favorite sandwich memories), tell me about it below! Have you ever tried adding a little horseradish, or do you have a must-try pastrami spot in your town? I’m always up for swapping sandwich stories—I have a sneaky suspicion I’m not the only one obsessed with a good pastrami sandwich. Enjoy every bite!
Hot Pastrami Sandwich
Ingredients
- 4 ounces Pastrami sliced
- 2 slices Rye Bread
- Mustard spicy brown
- Swiss Cheese optional, for melting
- Pickles sliced, optional
- Butter for grilling
Instructions
- Heat the pastrami in a skillet or microwave to warm it up and intensify the flavor.4 ounces Pastrami
- Butter one side of each rye bread slice. Layer pastrami and Swiss cheese between the slices.2 slices Rye Bread, Swiss Cheese, Butter
- Grill the sandwich in a skillet until crispy and cheese is melted.2 slices Rye Bread, Butter, Swiss Cheese
- Spread mustard on the sandwich and add sliced pickles for extra flavor.Mustard, Pickles
- Slice the sandwich in half diagonally and serve hot, optionally with chips or salad on the side.2 slices Rye Bread
