Hot peppery pastrami piled high on rye bread with mustard and pickles.
Pastrami on Rye is hot peppery pastrami piled high on rye bread with mustard and pickles.
Make Pastrami on Rye when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Warm the pastrami gently with a splash of water, stock or butter until steaming and supple.
Spread mustard over the rye bread.
Pile the hot pastrami loosely rather than compressing it into a dense block.
Close the sandwiches and cut in half.
Serve immediately with dill pickles.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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