Cold Pastrami Sandwich Recipe on marbled rye delivers classic deli flavor, stacked sandwich layers, and quick 10-minute prep for an easy lunch. This deli-style pastrami sandwich recipe piles thinly sliced pastrami with Swiss cheese, sauerkraut, and spicy mustard between toasted rye bread for a bold, tangy bite.
If you like this St. Patrick's day recipe, you may also love our Easy Irish Nachos or our Sourdough Patty Melt.
Cold Pastrami Sandwich Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 5 minutes
- 🔥 Total Time: 10 minutes
- 👥 Servings: 2
- 🔥 Cook Method: Toast and Assemble
- 🍽️ Cuisine: Irish-American Deli Style
- 👩🍳 Pair With: Kettle chips, crispy potato wedges, dill pickles
- ⭐ Difficulty Level: Easy
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Draining the sauerkraut well makes a big difference for texture. ~Jami
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 bread instead.
- Pastrami: Swap pastrami for corned beef.
- Sauerkraut: Substitute with coleslaw for a different flavor profile.
- Flavor: Add hot mustard or giardiniera.
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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 pound deli pastrami thinly sliced
- 2 slices Swiss cheese
- 2 tablespoons Dijon or spicy brown mustard
- ¼ cup sauerkraut (or coleslaw) drained well
- 2 small pickles
- butter or mayonnaise 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.
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Notes
Toast the rye bread before assembling the sandwich so it supports the fillings. Drain sauerkraut thoroughly so it doesn't make the bread soggy. Layer the pastrami loosely so the sandwich stays tender instead of compact. Tips for Best Results:
- Use freshly sliced deli pastrami for the best texture.
- Spread mustard evenly on both slices of bread for balanced flavor.
- Slice the sandwich with a sharp knife so the layers stay intact.
- Serve immediately after assembling for the best texture.
The bread should be lightly crisp and warm from toasting. The sandwich should hold together when sliced without the filling slipping out.
Jami Powell says
Makes a great St. Patrick's day treat!