Pastrami on Rye

History

Pastrami on rye is the crown jewel of the New York Jewish deli, tracing its roots to Romanian Jewish immigrants who brought pastramă (cured, smoked meat) to Manhattan's Lower East Side in the late 19th century. Katz's Delicatessen, open since 1888, is its most famous temple. The sandwich is simple by design: hand-carved pastrami, spicy brown mustard, rye bread — nothing more needed.

Ingredients

• Seeded rye bread
• Pastrami (steamed or sliced hot)
• Spicy brown mustard
• Dill pickle slices
• (Optional) Swiss cheese

How to Make

1. 1Steam the pastrami until hot and tender, about 5–7 minutes.
2. 2Lay two slices of seeded rye bread flat on a cutting board.
3. 3Spread a generous layer of spicy brown mustard on one or both slices.
4. 4Pile the hot pastrami high on one slice — don't be shy.
5. 5Add dill pickle slices on top of the meat.
6. 6Add Swiss cheese if desired; press the sandwich closed.
7. 7Slice diagonally and serve immediately with a full sour pickle on the side.

Known for it

• 
  Langer's DelicatessenLos Angeles, CA
• 
  Katz's DelicatessenNew York, NY