This Cold Pastrami Sandwich Recipe on Marbled Rye is a bold, tangy, and satisfying deli classic. With piled-high pastrami, Swiss cheese, sauerkraut, and spicy mustard, it’s an easy, no-fuss meal ready in minutes. Serve it with kettle chips, a Guinness, or a side of crispy potato wedges for the perfect St. Patrick’s Day meal!
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A cold pastrami sandwich is a New York deli favorite with thinly sliced pastrami, rye bread, and bold condiments. This version includes sauerkraut and Swiss cheese for a Reuben-style twist on toasted marbled rye.
If you like this St. Patrick's day recipe, you may also love our Easy Irish Nachos or our Sourdough Patty Melt.
Why We Love This Recipe
- Bold & Tangy Flavor: Pastrami, sauerkraut, and mustard create the perfect bite.
- No Cooking Needed: A quick, no-fuss meal.
- Great for St. Patrick’s Day: A fun Irish-American twist.
- Customizable & Easy: Adjust the toppings however you like!
Cold Pastrami Sandwich Recipe Ingredients
- Marbled Rye Bread: Sturdy with a slight tang.
- Deli Pastrami: Thick slices for a hearty bite.
- Swiss Cheese: Mild and creamy.
- Sauerkraut or Coleslaw: Adds a crunchy contrast.
- Spicy Brown Mustard: For a classic deli kick.
- Dill Pickles: Extra crunch and flavor.
- Butter or Mayo: For toasting.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Rye Bread: Use sourdough or wheat.
- Pastrami: Swap or corned beef.
- Sauerkraut: Substitute with coleslaw.
- Flavor: Add hot mustard or giardiniera.
How to Make a Cold Pastrami Sandwich on Marbled Rye
STEP ONE: Toast the Bread
Butter or spread mayo on marbled rye and toast until golden.
STEP TWO: Spread the Condiments
Spread Dijon or spicy brown mustard on each toasted slice.
STEP THREE: Stack the Pastrami & Cheese
Pile on ¼ lb of pastrami per sandwich and top with Swiss cheese.
STEP FOUR: Add the Crunch & Assemble
Top with sauerkraut or coleslaw, then close and slice. Secure a small dill pickle with a toothpick on top.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toast the rye bread for a crisp bite.
✔️ DO Drain sauerkraut well before adding to the sandwich.
✔️ DO Let pastrami sit at room temp before assembling.
❌ DON'T Overdo the mustard—a little goes a long way.
Storage
Best fresh, but store wrapped in the fridge for 1 day. Keep components separate for best texture.
Recipe FAQs
Rye bread is the top choice because it’s sturdy and adds a tangy flavor that complements pastrami. Sourdough or a baguette also work well for texture and taste if you want something different.
Pastrami tastes amazing both ways! A hot pastrami sandwich brings out its smoky flavors, but a cold version is just as tasty, especially when paired with mustard, pickles, and Swiss cheese.
Great toppings include Swiss cheese, mustard, pickles, coleslaw or sauerkraut, and Russian dressing. If you like extra crunch, try adding lettuce or thinly sliced red onions.
Both come from brined beef, usually brisket, but differ in preparation. Corned beef is boiled or slow-cooked, making it tender with a mild, salty flavor. Pastrami is rubbed with spices, smoked, and steamed, giving it a firmer texture and smoky, peppery taste.
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📖 Recipe
Cold Pastrami Sandwich Recipe (Easy Deli-Style)
Equipment
- Skillet or Toaster
- Butter Knife
- Sharp Knife
- Cutting board
Ingredients
- 4 slices marbled rye bread toasted
- ½ lb deli pastrami thinly sliced
- 2 slices Swiss cheese
- 2 tablespoon Dijon or spicy brown mustard
- ¼ cup sauerkraut (or coleslaw) drained well
- 2 small pickles
- butter or mayo for toasting the bread
Instructions
- Lightly butter or spread mayo on each slice of marbled rye and toast in a skillet until golden brown.
- Spread Dijon or spicy brown mustard on one side of each toasted slice.
- Load up ¼ lb of pastrami per sandwich—make it thick and piled high. Lay a slice of Swiss cheese on top.
- Spoon sauerkraut or coleslaw over the pastrami (drain it first to avoid sogginess).
- Top with the second toasted slice, press gently, and slice in half. Secure a small dill pickle with a toothpick on top.
Notes
- Rye Bread: Use sourdough or wheat.
- Pastrami: Swap or corned beef.
- Sauerkraut: Substitute with coleslaw.
Jami Powell says
Makes a great St. Patrick's day treat!