This quick and easy Homemade Hot Pastrami Sandwich Recipe utilizes store bought ingredients and an (optional) homemade broccoli slaw for a super tasty classic deli sandwich you can whip up in under 20 minutes!
JUMP TO RECIPEWant a classic New York deli-style pastrami sandwich at home? This easy Homemade Hot Pastrami Sandwich recipe is perfect when you want something quick and easy that still tastes like a real deli sandwich. It’s great for lunch, an intense pastrami craving, or an easy dinner.
What really makes this version work is crisping the pastrami in a little butter before building the sandwich. It gives the meat extra flavor and better texture, especially with the crunchy coleslaw, Swiss cheese, Russian dressing, and pickles layered onto butter-toasted bread.
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Pastrami Sandwich Ingredients
This easy sandwich recipe comes together quickly and easily with mostly store bought ingredients, for a tasty, crispy sandwich that satisfies! Add homemade broccoli slaw for an extra crisp finish (recipe included in recipe card below!)
- Rye bread. I love a good bakery style Jewish Rye for this recipe, but you can use any Rye bread you like, the sturdier the better. Marble Rye bread is also a great option. Hearty slices of rye bread make this sandwich extra tasty!
- Softened butter. You'll use butter to crisp up the deli Pastrami, as well as for generously buttering the outside of each slice of bread, to ensure a crisp, golden exterior.
- Russian dressing, for spreading on the inside of each slice of Rye bread. You want a creamy dressing to add a touch of sweetness and tang to the sandwich.
- Deli sliced Swiss cheese.
- Sliced deli Pastrami. You want to look for a well-crafted and flavored Pastrami which is well brined and smoked. Have the meat sliced the way you like it. I'm a thin-cut girl at the deli, but go for whatever thickness you like. You can also use homemade pastrami!
- Thinly sliced dill pickles, to taste.
- Coleslaw. I love to use homemade broccoli slaw for these sandwiches (full recipe in recipe card below), but you can use any of your favorite coleslaws for this recipe.
How to make a pastrami sandwich
- Prep the slaw first. Mix the broccoli slaw and let it sit while everything else cooks so it softens a bit, but retains some crunch. If it looks very wet after resting, drain off excess liquid before building the sandwich.
- Toast the rye bread. Butter the bread all the way to the edges, so it browns evenly. A sturdy rye works best here, since it holds the hot filling well without getting floppy.
- Brown the pastrami before assembly. Warm the pastrami in a skillet in a single layer so the edges get brown, rather than steam. This step gives the sandwich more flavor than just piling on cold deli meat.
- Don’t overdo the slaw. Use a slotted spoon when adding the slaw to the sandwich, so extra dressing does not soak the bread. You want added crunch, not a soggy center.
- Grill low and slow. Once assembled, cook the sandwich over lower heat so the rye gets crisp, while giving the Swiss time to melt. If your pan is too hot, the bread will brown before the center is ready.
- Let the sandwich rest before slicing. Give it a minute off the heat so the cheese sets slightly and the filling stays in place when you cut it.
Substitutions and Additions
This tasty sandwich recipe is easily customized to your tastes, and what you have on hand. Here are some great substitutions and additions you can make to make this sandwich your own!
| Bread options | Try pumpernickel, marble rye, or sourdough in place of the Rye bread. This sandwich can also be made using gluten-free bread! |
| Sandwich spread swaps | Use Thousand Island dressing, yellow mustard, spicy brown mustard or stone ground mustard in place of the Russian dressing. |
| Meat swaps | Substitute deli sliced corned beef or turkey pastrami from the grocery store deli counter. |
Best Swap Combos
Sourdough bread + Thousand Island + Muenster Cheese
Pumpernickel bread + Stone Ground Mustard + Smoked Gouda
Rye bread + Thousand Island + Tangy Sauerkraut + Swiss = classic Reuben Sandwich
Pastrami Sandwich Recipe
Ingredients
- 2 slices Rye bread
- 2 tablespoon salted butter, softened (plus more for bread)
- 2 tablespoon Russian dressing
- 2 thick slices deli Swiss cheese
- 6 slices deli pastrami (thin sliced)
- thinly sliced dill pickles, to taste
- ¼ cup coleslaw or broccoli slaw (recipe below)
Instructions
- **If making broccoli slaw (recipe below), make at least 1 hour ahead, and up to 2 days in advance of preparing the sandwich. 1. Butter outsides of each slice of bread with softened butter, coating the whole outside of the sandwich for even browning. 2. Add 2 tablespoon butter to a large frying pan, and melt over medium-high heat. 3. Add pastrami in a single layer, and cook 1 minute a side, until slightly browned. 4. While pastrami warms and browns, spread Russian dressing on the insides of both pieces of bread. 5. Add warmed pastrami to one side of bread on Russian dressing side, and reduce pan heat to medium-low. 6. Top pastrami with coleslaw, pickles, and Swiss cheese. 7. Top with bread, butter side facing out. 8. Transfer sandwich to the pan and cook over medium-low heat until both sides of the bread are golden brown, 4-5 minutes a side. 9. Slice and serve hot! Broccoli slaw: • ½ lb broccoli slaw mix • ¼ cup mayonnaise • ½ tablespoon milk (use what you drink) • ½ tablespoon sugar • 1 tablespoon apple cider vinegar (preferably organic) • ¼ teaspoon celery seeds • ¼ teaspoon poppy seeds • cracked pepper and sea salt, to taste • A dash of cayenne pepper (optional) 1. Add all ingredients to a bowl, and mix well. Cover and refrigerate for at least 1 hour prior to serving.
Nutrition
Serving the sandwiches
This pastrami sandwich goes great with potato chips, warm bacon potato salad, pasta salad, or french fries.
Keeping your bread crisp. If making several sandwiches, place them on a wire rack set on a sheet pan to keep the bottom layer of bread from getting soggy. Plate with extra pickles for a true deli-counter feel!
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Jen says
I was in the mood for a hot pastrami sandwich and searched for a recipe that used coleslaw and was similar to what I wanted and I found yours. Your photo caught my eye. I had to swap for a few ingredients, which I try not to do the first time and is a no-no for some, however, my sandwich was absolutely delicious! I ended up using sourdough bread, deli coleslaw, Muenster cheese, and thousand islands dressing because that’s what I had. I absolutely will make this again and will try it with pumpernickel rye and Swiss. Thanks for posting this recipe!
Sharon Farnell says
So happy to hear this, Jen!
Greg says
I was looking for a sandwich that I could utilize my home smoked pastrami that was different from the reuban. This was an absolute hit! Everyone loved them!
Sharon says
So happy to hear this, Greg! Home smoked pastrami sounds amazing!