Pastrami Sandwich
This pastrami sandwich recipe is a homemade version of the deli classic! Thinly sliced pastrami, Swiss cheese, and spicy brown mustard are layered onto hearty rye bread with crunchy, zippy slaw. The best!
A pastrami sandwich is the kind of sandwich that you order from a delicatessen (yes, you could call it a deli, but I guarantee it’s always spelled out as “delicatessen” on the menu) and it comes out in a little plastic basket lined with parchment paper, with fancy toothpicks inserted into each half and a pickle spear tucked next to them. It’s always a hard decision between this and the Corned Beef Reuben Sandwich, for me.
It’s a sandwich that’s equal parts nostalgia and big flavors. The star of the sandwich, pastrami, is beef brisket that has been brined, seasoned with spices, smoked, and then steamed and thinly sliced—it’s tender, flavorful, and made for piling high onto a sandwich.
When paired with Swiss cheese and spicy mustard, topped with crunchy slaw, and nestled between slices of dense rye bread, you have a sandwich that’s filling enough to be your entire meal—although you can definitely make a little room for that dill pickle too.
Ingredients for a Pastrami Sandwich
Here’s a quick rundown of what you’ll need for this recipe. To get the full measurements, scroll down to the recipe card.
For the Cider Slaw:
- Cabbage – I use a combination of red cabbage and napa cabbage.
- Apple – This adds some unexpected sweetness to the slaw—it’s a delight! Choose a firm apple that won’t turn to mush when grated.
- Carrot – For extra crunch.
- Green Onion – Adds some pungent onion flavor without overpowering the other ingredients.
- Dressing – Made with Dijon mustard, apple cider vinegar, honey, extra virgin olive oil, salt and pepper.
For the Pastrami Sandwich:
- Pastrami – The star of our sandwich, so make sure you get a good one!
- Swiss Cheese – Also known as Emmentaler.
- Spicy Brown Mustard – You need a bold mustard to stand up to the big flavors in this pastrami sandwich recipe.
- Rye Bread – And you also need a hearty bread to stand up to all the delicious things you’ll be piling onto your sandwich. Rye fits the bill!
How to Make a Pastrami Sandwich
You can easily make the slaw in advance, then assemble the sandwiches later. Here’s what you’ll need to do.
- Combine the slaw ingredients. Toss the cabbage, apple, carrot and green onion in a bowl.
- Make the dressing. Whisk all the dressing ingredients in a second bowl until they’re emulsified.
- Finish the slaw. Pour the dressing over the slaw ingredients, toss to coat, and chill for at least 30 minutes.
- Assemble. Spread the mustard onto the bread, then layer on the cheese, pastrami, and slaw. Top with the remaining bread, cut in half, and devour.
Tips for Making a Pastrami Sandwich
Here are some tips for making the best pastrami sandwich.
- Start with the best pastrami. It’s the most important ingredient! I recommend going to a deli (preferably a Jewish deli, not the deli at Walmart) and getting it sliced for you rather than buying the packaged pastrami sold with the bologna and ham. You want the good stuff!
- Choose good cheese. Speaking of good stuff, you want a real Swiss cheese too. A legit Swiss cheese has a bit of funk to it. Here, too, freshly sliced from the deli is usually best.
- Use thick slices of bread. Some rye loaves are cut very thin, but that’s not what you want for this pastrami sandwich. Thick slices are necessary to support all the ingredients.
- Make your slaw in advance. Allowing the slaw to chill for at least 30 minutes lets all of the flavors meld together, or make it up to a day in advance. Toss it again before using it.
How to Store Leftovers
I recommend making the sandwiches just before serving if at all possible, but if you’re making them for a work lunch, you can store them in the fridge. Wrap each sandwich tightly in plastic wrap and enjoy within 24 hours.
What to Serve With a Pastrami Sandwich
- Refrigerator Dill Pickles
- Easy Salt and Vinegar Potato Chips
- Bread and Butter Pickles
- Our Best House Salad
- Pickled Beets
- Easy German Potato Salad
More Sandwich Recipes
- Grilled Teriyaki Chicken Sandwich
- Crab Cake Sandwich with Spicy Remoulade
- Cucumber Sandwiches
- The Best Grilled Cheese Sandwich
- Bacon Egg and Cheese Bagel Sandwich
- Italian Grinder Sandwich
- Cuban Sandwich
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Get the Recipe: Pastrami Sandwich
Ingredients
For the Cider Slaw:
- 4 cups shredded red cabbage
- 4 cups shredded napa cabbage
- 1 cup shredded apple
- ½ cup shredded carrot
- ¼ cup chopped green onion
- 1 tablespoon dijon mustard
- ⅓ cup apple cider vinegar
- 1 tablespoon honey
- ⅓ cup extra virgin olive oil
- Salt and pepper to taste
For the pastrami sandwich:
- 1 pound sliced pastrami
- 8 sliced swiss cheese
- ¼ cup spicy brown mustard
- 8 slices rye bread
Instructions
- In a large bowl, combine the cabbage, apple, carrot and green onion. Set aside.
- In a small bowl, whisk together the dijon mustard, vinegar, honey and olive oil. Season with salt and pepper. Pour the dressing over the slaw and toss to combine. Chill for 30 minutes or overnight.
- Arrange the bread slices on a large cutting board and divide the mustard evenly between the bread slices spreading to coat the top of each slice.
- Layer the cheese and pastrami evenly over four slices of bread.
- Top each sandwich half with the slaw and then finish the sandwich by placing the remaining bread, mustard side down, on top of the slaw.
- Cut each sandwich in half and serve immediately.