Cold Pastrami Sandwich Recipe (Easy Deli-Style)
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.
Servings: 2
Calories: 361kcal
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.
Notes
Cooking 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:
The bread should be lightly crisp and warm from toasting. The sandwich should hold together when sliced without the filling slipping out.
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.
Nutrition
Calories: 361kcal | Carbohydrates: 36g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 2265mg | Potassium: 493mg | Fiber: 5g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 45mg | Calcium: 258mg | Iron: 5mg
