Pastrami on Rye

Heat the foil packet in a 350°F oven for 5-7 minutes, or warm it in a steamer basket over simmering water until the meat is steaming hot and the fats begin to render.

While the meat warms, lightly toast the seeded rye bread slices just enough to give them structural integrity without becoming hard.

Generously slather the spicy brown mustard on the interior sides of both slices of rye bread.

Remove the warm pastrami and pile it as high as possible on the bottom slice of bread, letting the meat ribbon naturally.

Top with the second slice of bread, press down firmly to compress the meat slightly, slice entirely in half, and serve immediately with a kosher dill pickle spear on the side.