New York Rocking Pastrami

Prep time: 5 min

Assembly time: about 10 min

Serves: 2-4 sandwiches


  • 4 lbs good pastami, thickly sliced (homemade, boar's head brand or your favorite brand)

  • 4-8 slices of untoasted rye bread

  • deli mustard (smooth or grainy)

  • saurkraut

  • pickle wedge, for garnish


  1. Warm the pastrami (in either a pan on low heat with a small amount of oil, a toaster oven or the microwave on low for 1 minute, 30 seconds) just to warm it. It would be ideal to boil the pastrami, but you can steam it or give it a light toss on the stove, so you won't lose the crust.

  2. Katz put about 1 lb. of pastrami in their sandwiches, so as not to unhinge your jaw, you can do about 1/2 lb. on each sandwich. Add a dollop of mustard and spread.

  3. To make it a pastrami Reuben, you can just add sauerkraut.

  4. Garnish with a pickle wedge on the side and serve.

**Note: The cut of Katz pastrami is an essential part, apart from the cooking. Keeping this in mind, make sure that it's as thick as possible without exceeding 1/2-inch slices.

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