The Best Hot Pastrami Sandwich
There’s no magic to making the best hot pastrami sandwich, just technique and quality ingredients! This is my spin on the classic New York deli sandwich – it’s quick, easy, loaded with shaved hot pastrami, sauerkraut, Thousand Island dressing and creamy Provolone cheese.
And if you don’t want sauerkraut or cheese on your sandwich, then omit it.
And when you heat this baby up, it’s even better!
Why this recipe works
This easy hot pastrami sandwich recipe will put you in a New York state of mind.
Granted, there are a million versions of the classic hot pastrami sandwich and some readers will insist an authentic pastrami sandwich has no cheese. To each his own, I say.
Katz’s deli will put whatever you want on your pastrami sandwich, so make yours the way you prefer! I like mine with cheese. If you don’t want cheese on yours, don’t add it.
- Quick and easy – ready in minutes!
- High quality ingredients – shaved Boar’s Head pastrami, Provolone cheese, fresh sauerkraut and Ken’s Thousand Island dressing
- Filling & Flavorful – the salty pastrami works great with the sweet dressing and tangy sauerkraut
Hot Pastrami and Reuben sandwiches are staple items you’ll find in your local deli or Kosher delicatessens but they’re actually not Kosher when they include meat and cheese together.
You’ll also find the hot pastrami sandwich with sauerkraut a number one seller at the iconic Katz’s deli on the lower east side of Manhattan in New York City.
Here’s what you’ll need
Sure anybody can throw some meat on bread and call it a good sandwich, but for a GREAT hot pastrami sandwich, you’ll want to get high-quality ingredients.
Pastrami: The best hot pastrami sandwich starts with a high quality meat. No packaged meats, here, you’re gonna want to get a high-quality pastrami, preferably homemade from your local deli.
If you can’t find fresh made pastrami, use Boar’s Head from the deli. If you want a leaner sandwich, turkey pastrami is equally good.
Bread: A good quality bread is also important in making a perfect sammy! Traditional sandwiches are served with pastrami on rye. You can use a soft sweet Brioche bun, regular or seed-topped hamburger buns, or a good Jewish rye bread – any of these will work! I like to use the onion buns from the deli-they hold up well and have a nice flavor!
Cheese: Traditional hot pastrami sandwiches are typically not served with cheese, however I like cheese on mine. I use sliced Provolone cheese from the deli at the grocery store.
If you can’t find Provolone you can substitute with another mild white cheese like Swiss cheese or Mozzarella cheese. Or have no cheese at all. Your call.
Sauerkraut: Invest in a good sauerkraut from the refrigerated section of the grocery store. Canned sauerkraut will work in a pinch, but the refrigerated ones are more crispy and flavorful. If you don’t like sauerkraut, omit it.
Thousand Island dressing: Traditional versions of this classic New York pastrami sandwich usually use mustard or have a homemade dressing, which is similar to a thousand island dressing. While homemade thousand island dressing is best, you’ll find Ken’s Thousand Island dressing works well to slather on your pastrami and sauerkraut sandwich.
(I’ve seen some hot pastrami reuben sandwich recipes that use Russian dressing, but I’ve personally never encountered this combination in any local deli.)
Some hot pastrami recipes use Dijon mustard, deli mustard or stone ground mustard, but there’s definitely no mayonnaise on a truly authentic deli pastrami sandwich.
Caraway seeds: Caraway seeds are found in the spice section of the grocer and are the secret ingredient if you’re using sauerkraut on your sandwich. Lightly toasted caraway seeds give the sauerkraut a delicious hint of savory flavor which pairs beautifully with the salty meat and sweet, tangy 1000 Island dressing.
How to make the best hot pastrami sandwich
The secret for making the best hot pastrami sandwich is in the methodology of putting the sandwich together. Sure, you can stack the ingredients on bread and heat it, but some ingredients need to be nurtured. And for a truly classic sandwich, you’ll want to use a little sauerkraut between the pieces of bread!
Drain the sauerkraut and set aside; heat oven to 350°F for warming the bread (optional, but highly recommended)
In a large nonstick skillet on medium heat, add the drained sauerkraut with a sprinkle of caraway seeds; let this cook for 3-4 minutes- just enough for the seeds to soften) then, use a spatula or wooden spoon and move these ingredients to one side of the pan
Add shredded pastrami to the other side of the large skillet and let it warm a bit; meanwhile, place a slice of cheese (optional) on the slices of rye bread (or whatever bread you’re using)
Place the slices of bread on a baking sheet (with or without cheese) and place in a preheated oven (use the rack in the middle position) until either the cheese melts or the edges of the bread are a nice golden brown. (Some folks like to butter their bread before warming it – your call.)
Remove warm bread from oven, place pastrami on the bottom bun, then add a big scoop of warm sauerkraut, then drizzle with Thousand Island dressing and place the top bun on top.
Recipe Tips
Use a non-stick skillet to heat the sauerkraut, caraway seeds and pastrami. If you don’t have a non-stick skillet, add a tablespoon of butter to the pan when you heat the sauerkraut and caraway seeds
For the best sandwich, use high quality ingredients; if you bought sliced pastrami, I recommend you place all the slices on a cutting board and rough chop it until it is shredded pastrami
If you want a flat pastrami sandwich, use a thin bread and place it in a panini maker or press the sandwich down with a spatula while its in a hot skillet (like you do when you make a grilled cheese sandwich)
Some folks like buttered bread – your call
The sauerkraut goes a long way, so just use a few ounces sauerkraut per sandwich
Recipe FAQ
The primary difference between the two is the type of meat used for the sandwich.
While both are made with salty cured meats, Reuben sandwiches are typically made with corned beef (which is boiled), and pastrami sandwiches are made with smoked pastrami, often coated with ground black pepper and spices.
A classic Reuben sandwich is made with corned beef.
Most pastrami sandwiches are served on rye bread slices or marble rye bread, but you can certainly use the bread of your choice.
A traditional pastrami sandwich doesn’t usually have cheese on it; however, a mild white cheese (either provolone or Swiss cheese) add a nice flavor if you’re so inclined
Serve pastrami sandwiches hot or cold, either way is fine, however, the pastrami has more flavor when it’s slightly warm or served at room temperature.
Serving suggestions
Typically, you’ll find this classic sandwich served crisp, salty potato chips, Cornichon pickles, or kosher dill pickles
The saltiness of the chips and pastrami are a perfect balance of flavor with the tart sauerkraut and tangy thousand island dressing
Some folks like sliced onions on their sammy, where others prefer a crisp and creamy coleslaw – the whole thing is that you make it the way you like it!
Turn a hot pastrami sandwich into a dinner or lunch entree with the addition of a side of homemade potato salad, egg salad or a cup of your favorite soup!
Serve mini-hot pastrami sliders on your charcuterie board at your next party!
Don’t forget to serve a nice slice of cheesecake to follow up with this big sandwich!
So the next time your in “a New York state of mind” and can’t get to the infamous Katz’s New York deli, make the best hot pastrami sandwich at home and enjoy!
Related recipes
- Ultimate Hot Dog Bar
- Philly Steak Sandwich
- Homemade Chewy Pretzels
- No Mayo Coleslaw
- Smoked Tomato Bisque
- Homemade Sloppy Joe
- Texas Coleslaw
♥ If you make this recipe, please leave a comment and rating! I love to hear from you!
Hot Pastrami Sandwich
Ingredients
- 4 oz. pastrami shaved, beef or turkey pastrami
- 4 oz. sauerkraut drained
- 1 tablespoon caraway seeds
- 2 oz. Thousand Island salad dressing
- 6 oz. Provolone cheese thinly sliced
- 1 tablespoon butter (See Recipe Notes)
- Bread: Jewish rye bread, artisan bread or Brioche buns
Instructions
- Preheat oven to 350°F to melt cheese on bread (optional, but recommended)
- Cut buns in half and drain sauerkraut; set asideBread: Jewish rye bread, artisan bread or Brioche buns, 4 oz. sauerkraut
- In a large non-stick skillet, on medium low heat, add drained sauerkraut and caraway seeds; cook 3-5 minutes or until seeds are soft4 oz. sauerkraut, 1 tablespoon caraway seeds
- Once the caraway seeds are soft, move the sauerkraut to one side of the skillet
- Add pastrami to the other side of the skillet;4 oz. pastrami
- While the pastrami is heating, place a slice of cheese on each piece of bread (you'll put a piece of cheese on the top AND bottom bun)6 oz. Provolone cheese
- Place cheese topped buns or bread on a baking sheet in a single layer (you don't need parchment, foil or oil on the pan); bake on middle rack just until the cheese begins to melt; remove from oven and assemble sandwich
Assemble the Hot Pastrami sandwich
- On the botttom bun, add a scoop of warm pastrami; then add a scoop of warm sauerkraut; drizzle that with thousand island dressing and place the top bun on top!2 oz. Thousand Island
You have a great recipe for sure. I love boar’s Head pastrami. Just got some tonight. I’m using hoagie rolls and provolone cheese pf course. Not using the sauerkraut though. One thing that I do which definitely ups the game is to first soak the pastrami in a pot of steaming hot au jus.
Boars Head Pastrami is as good as it gets. Few stores have deli departments as good a Publix does.
Boars Head? C’mon, son. Buy a great pastrami from your local butcher. To hell with corporate America. But pastrami is a great deli meat
To each his own, Dennis. Thanks for your helpful comment.
You’re quite the legend in your own mind snob, Dennis. Just because of you, I’ll make sure to get Boars Head.
I agree with you
Thank you! I’m glad you enjoyed it!!!
I could eat this every day except for the calories!! My fav sandwich!
I agree…it’s a delicious sandwich!