Entree: United States – New Jersey – Pastrami on Rye

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 1

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) sliced pastrami, warm or room temperature
- 2 slices rye bread (approx. 2 oz (57 g))
- 1 tbsp (14 g) butter, softened (for toasting)
- 1 tbsp (15 ml) spicy brown mustard or yellow mustard
- Dill pickle spears for serving

Show original ingredient measurements

- 8 oz (225 g) sliced pastrami, warm or room temperature
- 2 slices rye bread (approx. 2 oz/57 g)
- 1 tbsp (14 g) butter, softened (for toasting)
- 1 tbsp (15 ml) spicy brown mustard or yellow mustard
- Dill pickle spears for serving

Instructions

1. Heat a heavy skillet or griddle over medium heat until hot.
2. Lightly butter one side of each slice of rye bread.
3. Place the bread, butter-side-down, on the skillet and toast until lightly browned; remove and set aside.
4. Add the sliced pastrami to the skillet in a single layer and warm for 1–2 minutes per side until heated through and edges begin to caramelize.
5. Spread mustard on the untoasted sides of the bread slices, pile the hot pastrami onto one slice, top with the other slice of bread, and press gently.
6. Return the assembled sandwich to the skillet and press with a spatula for 30–60 seconds to finish heating and crisp the exterior.
7. Cut on the diagonal and serve immediately with dill pickle spears.