This hot Pastrami Sandwich Recipe makes sandwiches that taste like they came from a deli counter, in under 20 minutes. My trick is browning the pastrami in butter before you build the sandwich. This gives the meat crispy edges and a depth of flavor you won't get from just warming it through.
Pile it onto buttery toasted rye with Swiss cheese, Russian dressing, crunchy broccoli slaw, and plenty of pickles, and you've got the real thing at home. Love these flavors? Try these homemade Reuben egg rolls next!
Recipe Summary: Hot Pastrami Sandwich Recipe
- ✅ Recipe Name: Pastrami Sandwich Recipe
- 🕒 Ready In: Just under 20 minutes
- 👪 Serves: 1 but easily scales up to make more pastrami sandwiches
- 🍽 Calories: 627 per serving + 49g protein
- 🥣 Main Ingredients: Deli-style pastrami, rye bread, Russian dressing, butter, slaw, and Swiss cheese.
- 📖 Dietary Info: Easy to make dairy-free or gluten-free with some simple swaps.
- ⭐ Why You'll Love It: It tastes like a real deli sandwich. Browning the pastrami in butter before assembly gives you crispy edges and a depth of flavor that warming it through just doesn't deliver.
SUMMARIZE & SAVE THIS CONTENT ON
Growing up in Philly, a good deli sandwich, like this South Philly shredded pork sandwich, was never hard to find. Making one at home that actually holds up to that standard took a little more work to figure out, but this pastrami sandwich recipe gets there.
It's the sandwich I make when I want that deli feeling without leaving my kitchen. Enjoy it for lunch, to satisfy an intense pastrami craving, or for an easy dinner, just like these leftover pot roast sandwiches!
Why You Will Love This Recipe
- The broccoli slaw stays crunchy. Unlike regular coleslaw, broccoli slaw holds up to the heat and doesn't water down the sandwich as it sits.
- Ready in under 20 minutes. Make the slaw ahead and the actual sandwich comes together in minutes. Even faster than a delivery order.
- One pan, no special equipment. Everything happens in a single skillet, just like this easy ground turkey skillet.
- Endlessly customizable. Swap the bread, the cheese, the dressing!
Jump to:
Ingredients
- Rye bread. I love a good bakery-style Jewish Rye for this recipe, but you can use any rye bread you like; just make it's sturdy enough to hold up to all of the ingredients. Marble rye bread is also a great option with a slightly sweeter flavor.
- Butter. My method uses butter twice! First, you'll use butter to crisp up the deli pastrami and for buttering the bread slices. Crisping up the pastrami adds flavor and texture to the sandwich, and buttering the bread ensures it cooks up with a crisp, golden exterior.
- Russian dressing: It adds a creamy, tangy-sweet layer that ties the salty pastrami and crunchy slaw together. Russian dressing is similar to Thousand Island but has a little more bite thanks to the addition of horseradish and Worcestershire. Store-bought is totally fine, but if you can't find it, Thousand Island is the closest swap.
- Deli Pastrami. Choose a well-crafted and flavored pastrami that's been 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.
- Slaw. I love to use homemade broccoli slaw for these sandwiches. I find that it is more crisp and firm than cabbage, but you can use any slaw recipe or even grab one pre-made at the store for less prep. I also love slaw on my BBQ pulled pork sandwiches!
See the recipe card for the full list of ingredients with quantities.
Substitutions and Additions
This tasty sandwich recipe is easily customized to your tastes and to use ingredients you have on hand. Here are some great easy swaps you can make to make this sandwich your own!
| Bread options | Try pumpernickel, marble rye, or sourdough in place of the rye bread. Just be sure to stick with a sturdy bread that won't get soggy when you assemble the sandwich |
| 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. |
| Gluten-free | Use a gluten-free rye bread, sourdough, or your favorite. |
| Dairy-free | Skip the cheese and use a dairy-free butter for cooking the pastrami and toasting the bread. |
Fan Favorite Combos
Not sure where to start? These three builds are reader favorites and worth trying as-is before you start swapping:
- Classic Reuben-style: Swap the slaw for sauerkraut or try this beer and bacon sauerkraut for even more flavor!
- Sourdough + Thousand Island + Muenster: A milder, slightly tangy combo that works great if rye isn't your thing. Muenster melts beautifully and doesn't overpower the pastrami.
- Pumpernickel + Stone Ground Mustard + Smoked Gouda: The boldest option. The earthy bread and smoky cheese hold their own against the pastrami in the best way.
Enjoy any combination with this easy cucumber and feta salad or chickpea salad!
How to Make This Pastrami Sandwich Recipe
- Step 1: 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. This step is best done about an hour before serving for the best texture. If it looks very wet after resting, drain off excess liquid before building the sandwich.
- Step 2: Butter the 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.
- Step 3: Brown the pastrami before assembly. Warm the pastrami in a skillet in a single layer so the edges brown, rather than steam. This step gives the sandwich more flavor than just piling on cold deli meat. Spread the unbuttered side of the bread with the Russian dressing.
- Step 4: Don’t overdo the slaw. Layer the cooked pastrami on top of the side of the bread with the dressing. Use a slotted spoon to add the slaw to the sandwich, so extra dressing does not soak the bread. You want added crunch, not a soggy center. Add your pickles.
- Step 5: Finish assembly and grill low and slow. Add the sliced cheese and then the top piece of bread with the buttered side out. Cook the sandwich in the skillet over low heat so the rye toasts, while giving the Swiss time to melt. If your pan is too hot, the bread will brown before the center is ready.
- Step 6: Finish cooking and rest. Flip the sandwich to cook the other side. When both sides are golden brown and the cheese is melted. Remove from the pan and give it a minute off the heat so the cheese sets slightly and the filling stays in place when you cut it. Enjoy with this shredded Brussels sprouts salad or your favorite side!
Expert Tips
- Brown the pastrami, don't just warm it. This is the biggest upgrade you can make to a deli-style sandwich at home. You're looking for lightly browned edges to get some color and a little texture.
- Butter the bread all the way to the edges. Bare spots on the bread mean uneven browning. Soft butter spreads easily to the corners and gives you that even, golden crust all the way across.
- Cook low and slow once assembled. After you close the sandwich, drop the heat to medium-low. If the pan is too hot, the bread browns before the cheese has a chance to melt. Low and slow gets you a crispy exterior and a warm, gooey center.
- Drain the slaw before it goes on. Use a slotted spoon to transfer the broccoli slaw onto the sandwich, and if it looks particularly wet after resting, drain it and press it gently with a paper towel first.
Pastrami Sandwich Recipe FAQs
Do you have to heat pastrami for a pastrami sandwich?
Technically no, because pastrami is already cooked and safe to eat cold straight from the deli. But hot pastrami has significantly better flavor and texture, and I like to take it a step further by browning it in butter first. That extra step gives you crispy edges and a deeper, richer flavor you just don't get from cold deli meat on bread.
A few things work together here. Use a slotted spoon when adding the broccoli slaw so excess dressing stays in the bowl, not on the sandwich. If the slaw looks particularly wet after resting, press it gently with a paper towel before it goes on. And don't skip buttering the outside of the bread. This step creates a crust that acts as a barrier against the filling. Cook the assembled sandwich on medium-low heat so the bread has time to develop that crust before the center gets too hot and steamy.
The broccoli slaw is the one component that actually benefits from being made ahead. You can mix it up to two days in advance and let it chill in the fridge. The flavors come together nicely as it sits. Everything else is best done fresh. The assembled sandwich doesn't hold or reheat well, since the bread goes soft quickly once it's off the heat. It's best to build and eat these right away. If you're feeding a crowd, prep all your components in advance and grill the sandwiches to order.
Serving Suggestions
This pastrami sandwich goes great with potato chips, warm bacon potato salad, Italian pasta salad, or French fries.
For a hearty dinner, enjoy this watermelon salad and doctored-up baked beans using canned beans and some added ingredients!
More Homemade Sandwich Recipes
If you tried this Hot Pastrami Sandwich Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
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)
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
Instructions
Make the Slaw
- If making homemade broccoli slaw, make at least 1 hour ahead, and up to 2 days in advance of preparing the sandwich. Add all ingredients to a bowl, and mix well. Cover and refrigerate for at least 1 hour prior to serving.
Make the Sandwich
- Butter outsides of each slice of bread with softened butter, coating the whole outside of the sandwich for even browning.
- Add 2 tablespoon butter to a large frying pan, and melt over medium-high heat.
- Add pastrami in a single layer, and cook 1 minute a side, until slightly browned.
- While pastrami warms and browns, spread Russian dressing on the insides of both pieces of bread.
- Add warmed pastrami to one side of bread on Russian dressing side, and reduce pan heat to medium-low.
- Top pastrami with coleslaw, pickles, and Swiss cheese.
- Top with bread, butter side facing out.
- 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.
- Slice and serve hot!
Notes
- Brown the pastrami, don't just warm it. Cook it in a single layer until you see lightly browned, crispy edges. This is what makes it taste like a deli sandwich.
- Butter the bread all the way to the edges. Bare spots mean uneven browning. Soft butter gets you an even, golden crust across the whole slice.
- Drop the heat once assembled. Cook on medium-low after you close the sandwich. Too hot and the bread browns before the cheese melts.
- Drain the slaw. Use a slotted spoon to transfer it, and press gently with a paper towel if it looks very wet. You want crunch, not a soggy center.
Sharon says
When I'm craving a sandwich with a real authentic deli feel, I reach for this Pastrami Sandwich recipe! The butter-browned and crisp Pastrami melds perfectly with the gooey Swiss cheese, tangy slaw, and Russian dressing- it's sandwich perfection.
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!
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!