10 Recipes That Put Pastrami Front And Center
Pastrami is the kind of ingredient that makes you lean in for another bite. Smoky, peppery, and impossibly savory, it transforms simple staples into deli-level legends.
These recipes celebrate pastrami by giving it the spotlight it deserves, no distractions needed. Get ready to crisp it, melt it, and pile it high for maximum payoff.
1. Pastrami Reuben Sandwich
You know a Reuben is right when the rye sings and the Swiss stretches. Build it low and slow: warm pastrami piled generously, tangy sauerkraut well-drained, and creamy Russian-style dressing spread edge to edge.
Griddle gently so the bread crisps without drying the meat, then press until the cheese flows.
Use butter on the outside for color, and keep the heat medium to prevent scorching. If the sauerkraut is sharp, a pinch of sugar balances it.
Slice on the bias for drama, let it rest one minute, then serve with a cold pickle and extra napkins.
Every bite is smoky, salty, tangy, and melty. It is classic deli comfort made at home.
2. Hot Pastrami on Rye With Mustard
This is the purest way to appreciate pastrami. Steam the slices gently until supple and hot, then stack them high on fresh caraway rye.
Paint one slice with sharp deli mustard, close, and press lightly so juices mingle without soaking the bread.
Keep extras minimal: maybe a few thin pickle coins on the side, never inside. The warmth awakens peppery bark and smoky fat, while mustard cuts through richness.
If you crave heat, add a touch of horseradish, but stop before it steals the spotlight.
Wrap in paper for that deli feel and hold two minutes to settle. Then bite.
You will taste why simplicity wins.
3. Pastrami Hash With Potatoes and Onions
Hash is all about texture, and pastrami brings the fireworks. Parboil diced potatoes, dry them well, then fry in hot oil until edges go craggy and deep gold.
Add onions to caramelize, followed by chopped pastrami to crisp the fat and perfume the pan.
Season with black pepper and a hint of paprika. A splash of vinegar or pickle brine brightens everything without dulling the crust.
Slide a fried egg on top so the yolk runs into salty, peppery bits and ties the skillet together.
Leave space in the pan, avoid stirring too often, and listen for that sizzle. Serve with hot sauce and rye toast.
Breakfast wins, guaranteed.
4. Pastrami and Swiss Melt
Think of this melt as the Reuben’s unfussy cousin. Butter two slices of rye or sourdough, layer warm pastrami and Swiss, and add a swipe of mustard for lift.
Grill in a skillet over medium heat, flipping once, until the bread turns bronze and the cheese flows.
Cover the pan briefly to speed melting without scorching. If the bread is thick, lower the heat and take your time.
The goal is a balance of crisp exterior, gooey interior, and juicy meat that stays tender.
Cut diagonally so strands of Swiss stretch dramatically. Serve with kettle chips and a pickle spear.
It is weeknight fast, deli-fancy, and incredibly satisfying.
5. Pastrami Breakfast Sandwich
Mornings get better when pastrami shows up. Toast a bagel or English muffin, then layer warm pastrami, fluffy eggs, and a slice of melty cheddar or Swiss.
Mix mustard with mayo for a creamy kick, or swipe on a little cream cheese for extra richness.
Steam the pastrami briefly so it stays tender. Fold eggs gently, avoiding rubbery edges, and build fast so heat stays trapped.
Press lightly in paper to meld everything and catch drips.
Add sliced scallions, a tomato ring, or a few pickles if you like contrast. Take it to go, or devour over the sink like a legend.
Either way, it fuels the day.
6. Pastrami Mac and Cheese
This mashup is comfort with swagger. Build a creamy stovetop cheese sauce, fold in al dente elbows, then stir in chopped pastrami right at the end so its smoky pop stays vivid.
Shower with buttery breadcrumbs and bake until the top crackles and the edges bubble.
Use a blend like sharp cheddar and Gruyere for depth. A spoon of Dijon in the sauce brightens, while a pinch of black pepper echoes pastrami’s bark.
Keep salt modest because the meat brings plenty.
Let it rest a few minutes so scoops hold their shape. Serve with a crisp salad or pickles for contrast.
It is casserole nostalgia turned deli-bold and weeknight-friendly.
7. Pastrami Grilled Cheese With Pickles
Cheese loves company, and pastrami is the loud friend it needs. Butter your bread, stack slices of sharp cheddar or Swiss, add warm pastrami, then tuck in thin dill pickle rounds for snap.
Grill slowly so the cheese liquefies and the bread turns evenly golden.
Pat the pickles dry so the sandwich stays crisp. A swipe of mustard inside adds zing, but keep it thin to avoid sogginess.
Press gently with a spatula to encourage contact without squeezing juices out.
Rest one minute before slicing for a clean cheese pull. Serve with chips and extra pickles.
Every bite lands salty, melty, crunchy, and bright, the kind of craveable you repeat tomorrow.
8. Pastrami Pizza
Pizza night, meet the deli counter. Brush a thin crust with a light mustard cream or garlicky white sauce, scatter pastrami, and top with Swiss or mozzarella.
Bake hot and fast until blistered, then finish with sauerkraut or pickle shavings for fresh snap.
Keep toppings modest so the crust stays crisp. A dusting of caraway mimics rye and ties the flavors together.
If using sauerkraut, squeeze it dry so it will not weep and sog under the cheese.
Slice into squares tavern-style for easy snacking. Serve with cold beer and extra mustard.
It sounds odd until the first bite, then suddenly it feels like the smartest idea in your kitchen.
9. Pastrami Stuffed Baked Potatoes
Twice-baked potatoes turn into deli-grade comfort with pastrami folded in. Roast russets until tender, split, and scoop.
Mash the insides with butter, a little sour cream, shredded cheese, and chopped pastrami, then refill the shells generously.
Bake again until the tops bubble and the edges crisp. Sprinkle chives for freshness and crack black pepper to echo the meat’s bark.
If you want extra tang, swirl in a spoon of mustard or a splash of pickle brine.
Serve with a side salad or simply a pile of crunchy slaw. Each potato eats like a full meal.
It is hearty, balanced, and exactly what a chilly evening asks for.
10. Pastrami Fried Rice
Fried rice gets a deli remix that absolutely works. Start by crisping small pastrami pieces in a hot wok so their edges frizzle.
Add day-old rice, push to coat in rendered fat, then stir in egg, scallions, and a quick splash of soy for balance.
Keep the pan smoking hot and avoid crowding. A dash of rice vinegar or pickle brine adds brightness without diluting wok hei.
Black pepper and a little sesame oil round things out, while peas bring sweet pops of color.
Finish with more scallions and serve immediately. It tastes familiar yet brand new, peppery and deeply savory.
You will look at leftover rice differently from now on.
