Pastrami on Rye
A New York deli staple piled high with warm, spiced pastrami.
Contains common allergens
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Instructions
- 1
Wrap the sliced pastrami tightly in aluminum foil with a few drops of water.
- 2
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.
- 3
While the meat warms, lightly toast the seeded rye bread slices just enough to give them structural integrity without becoming hard.
- 4
Generously slather the spicy brown mustard on the interior sides of both slices of rye bread.
- 5
Remove the warm pastrami and pile it as high as possible on the bottom slice of bread, letting the meat ribbon naturally.
- 6
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.
Plan it in Listahan
Add Pastrami on Rye to your week, check it against your household's allergens, and build the shopping list automatically.