Deli-delicious: Hot Pastrami Sandwich Recipe

7 months ago

hot pastrami sandwich

Like ham, pastrami is cured meat and is made of beef that is traditionally smoked and steamed. In many ways, it’s a lot like its cousin, corned beef, except for the spice rub that gives it a different flavor. People love it because of its pepper crust that adds more kick and amps up any sandwich. You can have pastrami as an appetizer with pickles, as brunch with scrambled eggs, but it’s best eaten as hearty sandwiches, especially when slathered with Russian dressing!


Makes 1 serving

2 slices Thick artisanal bread (rye, sourdough, or thick cut whole wheat)
12 slices Thinly sliced pastrami
1 slice Light flavored cheese (mozzarella or Swiss)
Russian dressing, for spreading

  1. Butter bread and grill on a non-stick pan or flat grill until toasted.
  2. Slather bread slices with Russian dressing, pile up the pastrami and top with cheese and another slice of bread.
  3. Let it heat through until cheese melts. Serve with coleslaw and dill pickles.


3 Tbsps Mayonnaise
1 Tbsp Tomato ketchup
½-1 Tbsp Hot sauce
In a small bowl, mix all ingredients until well-combined.
1 kilo Whole beef brisket, request for the less fatty part
3 Tbsps Refined salt
1 tsp Curing salt (pink salt)
¼ tsp Vitamin C powder
1 Tbsp White dugar
1 cup Water

  1. Mix all dry ingredients then dissolve in water. Add raw meat.
  2. Keep in plastic container with cover or ziplock and cure in refrigerator for 2-3 days. Make sure meat is covered or submerged in mixture.


1 ½ Tbsps Whole peppercorn
1 Tbsp Whole coriander seeds
½ Tbsp Smoked paprika
½ tsp Garlic powder
½ tsp Red pepper flakes

  1. Put whole peppercorn and coriander seeds in a dry pan over medium heat and toast for about two minutes until fragrant.
  2. Pound spices in a mortar and pestle until coarse. If you happen to have a chopper or coffee grinder, pulse for a few seconds.
  3. Combine all spices in a bowl.



  1. Drain the raw meat and make sure there is no water or meat juices. Cover all sides of meat with the spice rub mixture.
  2. Brush aluminum foil with oil, dull side up and place meat in the middle. Wrap tightly and crimp sides. Repeat with a second layer of foil. This not only seals-in the juices, the double layer prevents the meat from burning.
  3. Bake in oven over low heat at 200 to 250°F, for 4-5 hours.
  4. When cooked, let cool and refrigerate overnight. Slice very thinly to simulate that delicatessen look.


Recipes and photo by Marie Villanueva Pascual


Nice to meat these dishes:
Low-Carb Beef and Eggplant Lasagnas
Chicken and Pork Embutido
Chicken Inasal Tacos

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