Unleash your inner deli master with these 31 mouthwatering pastrami sandwich recipes! Whether you’re craving a classic Reuben, a quick weeknight dinner, or a new twist on comfort food, this roundup has a savory delight for every home cook. Get ready to explore layers of flavor that will make your taste buds sing—let’s dive into the deliciousness!
Classic New York Pastrami on Rye
You’ve probably had pastrami sandwiches before, but a true New York deli-style version hits different. This recipe delivers that iconic combination of peppery, smoky meat with tangy mustard and chewy rye bread. It’s simpler than you think to recreate at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb sliced pastrami, preferably from a good deli counter—pre-sliced works fine, but ask for it not too thin
– 8 slices rye bread, the classic seeded kind with that distinct caraway flavor
– ½ cup Russian dressing, I make mine with mayo, ketchup, and a splash of horseradish for extra kick
– 4 tbsp yellow mustard, the bright yellow deli-style kind is non-negotiable here
– 8 slices Swiss cheese, I like it melted just enough to get gooey
– ½ cup sauerkraut, drained well so your sandwich doesn’t get soggy
– 4 tbsp unsalted butter, softened to room temp for easy spreading
Instructions
1. Spread 1 tbsp softened butter evenly on one side of each slice of rye bread. Tip: Room temp butter spreads without tearing the bread.
2. Heat a large skillet or griddle over medium heat (350°F if using an electric griddle).
3. Place 4 bread slices butter-side down in the skillet.
4. Spread 1 tbsp yellow mustard on the unbuttered side of each bread slice in the skillet.
5. Layer ¼ lb pastrami evenly on top of the mustard on each slice.
6. Top pastrami with 2 slices Swiss cheese per sandwich.
7. Spoon 2 tbsp sauerkraut over the cheese on each sandwich.
8. Spread 2 tbsp Russian dressing on the unbuttered side of the remaining 4 bread slices.
9. Place these slices dressing-side down on top of the sauerkraut to form sandwiches.
10. Cook for 2-3 minutes until the bottom bread is golden brown and crispy. Tip: Press lightly with a spatula for even browning.
11. Carefully flip each sandwich with a spatula.
12. Cook for another 2-3 minutes until the second side is golden brown and the cheese is melted. Tip: Cover the skillet briefly to help melt the cheese faster.
13. Remove sandwiches from heat and let rest for 1 minute before slicing.
14. Cut each sandwich in half diagonally and serve immediately.
Outrageously good with that perfect balance of savory, tangy, and crunchy. The rye bread holds up to the juicy pastrami without getting mushy. Try it with a crisp dill pickle on the side for that authentic deli experience.
Spicy Pastrami and Cheese Panini
Savor a spicy twist on a classic deli favorite with this panini. It’s perfect for a quick, satisfying lunch that packs a punch. The melted cheese and crispy bread make it irresistible.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices sourdough bread, I find it holds up best to pressing
– ½ lb thinly sliced spicy pastrami, from the deli counter for maximum flavor
– 4 slices provolone cheese, it melts beautifully
– 2 tbsp Dijon mustard, my secret for a tangy kick
– 2 tbsp unsalted butter, softened at room temperature for easy spreading
Instructions
1. Lay out 4 slices of sourdough bread on a clean work surface.
2. Spread 1 tbsp of Dijon mustard evenly on two of the bread slices.
3. Layer ¼ lb of spicy pastrami on top of the mustard on each of those two slices.
4. Place 2 slices of provolone cheese on top of the pastrami on each slice.
5. Top each with the remaining plain bread slices to form two sandwiches.
6. Spread 1 tbsp of softened unsalted butter evenly on the outer side of each top bread slice.
7. Preheat a panini press or a large skillet over medium heat to 350°F.
8. Place one sandwich, buttered-side down, into the press or skillet.
9. Spread 1 tbsp of softened unsalted butter on the now-exposed top bread slice.
10. Close the panini press lid or place a heavy skillet on top if using a stovetop.
11. Cook for 4-5 minutes until the bread is golden brown and crispy.
12. Check the cheese by peeking inside; it should be fully melted and bubbly.
13. Remove the panini and repeat steps 8-12 with the second sandwich.
14. Let the paninis rest for 2 minutes before slicing diagonally.
Melted provolone oozes around the spicy pastrami, creating a rich, savory bite. The crispy sourdough adds a satisfying crunch that contrasts the tender filling. Serve it with pickles or a simple side salad for a complete meal.
Reuben Pastrami Club with Sauerkraut
Bold flavors and hearty textures define this sandwich mashup. It combines the classic Reuben’s tang with pastrami’s peppery bite in a stacked club format. You’ll get crispy, melty, and tangy in every bite.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 6 slices rye bread (I use seeded rye for extra crunch)
– 8 oz sliced pastrami (look for a peppery, thick-cut variety)
– 1 cup sauerkraut, drained well (squeeze out excess liquid for better texture)
– 4 slices Swiss cheese (I prefer aged Swiss for sharper flavor)
– ¼ cup Thousand Island dressing (homemade or quality store-bought)
– 2 tbsp unsalted butter, softened (room temp spreads easier)
– 4 slices cooked bacon (crispy bacon holds up better in the stack)
Instructions
1. Preheat a large skillet or griddle over medium heat (350°F surface temperature).
2. Spread 1 tbsp softened butter evenly on one side of each rye bread slice.
3. Place 2 bread slices butter-side down in the skillet; top each with 2 slices Swiss cheese.
4. Layer 4 oz pastrami evenly over each cheese-topped slice.
5. Spoon ½ cup drained sauerkraut over each pastrami layer.
6. Drizzle 2 tbsp Thousand Island dressing over each sauerkraut layer.
7. Add 2 slices crispy bacon to each sandwich.
8. Top each with remaining bread slices, butter-side facing up.
9. Cook for 3-4 minutes until bottom bread is golden brown and cheese starts melting.
10. Flip sandwiches carefully using a spatula; press down gently with the spatula.
11. Cook for another 3-4 minutes until second side is golden brown and cheese is fully melted.
12. Remove sandwiches from skillet; let rest 1 minute before slicing diagonally.
13. Serve immediately while warm and crispy.
Golden, crispy bread gives way to layers of melty cheese, peppery pastrami, and tangy sauerkraut. The Thousand Island adds creamy sweetness that balances the saltiness perfectly. For a fun twist, serve with extra dressing for dipping or add pickle spears on the side.
Pastrami Melt with Jalapeño Peppers
Rustic and satisfying, this pastrami melt gets a spicy kick from fresh jalapeños. It’s a quick, indulgent sandwich perfect for a hearty lunch or casual dinner. The melted cheese and tangy mustard balance the heat beautifully.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 4 slices sourdough bread (I love the chewy texture it adds)
- 8 oz thinly sliced pastrami (get the good deli stuff, not the packaged kind)
- 2 fresh jalapeño peppers, sliced (remove seeds if you want less heat)
- 4 slices Swiss cheese (it melts perfectly without getting greasy)
- 2 tbsp Dijon mustard (the grainy kind adds nice texture)
- 2 tbsp unsalted butter, softened (room temp spreads easier)
- 1 tbsp mayonnaise (a thin layer prevents sogginess)
Instructions
- Preheat a large skillet or griddle over medium-low heat, about 300°F.
- Spread 1 tbsp softened butter evenly on one side of each sourdough slice.
- Spread a thin layer of mayonnaise on the unbuttered side of two bread slices.
- Spread 1 tbsp Dijon mustard on the unbuttered side of the remaining two slices.
- Layer 2 slices Swiss cheese on the mustard-coated bread.
- Arrange 4 oz pastrami evenly over each cheese layer.
- Distribute sliced jalapeño peppers evenly over the pastrami.
- Top each with the remaining cheese slices.
- Place the mayonnaise-coated bread slices on top, buttered side facing out.
- Place sandwiches in the preheated skillet, buttered side down.
- Cook for 4-5 minutes until the bottom is golden brown and crispy.
- Carefully flip sandwiches using a spatula.
- Cook for another 4-5 minutes until the second side is golden and cheese is fully melted.
- Remove from skillet and let rest for 1 minute before slicing diagonally.
Velvety melted Swiss cheese binds the spicy jalapeños and savory pastrami into every bite. The crispy sourdough provides a satisfying crunch against the tender fillings. For a fun twist, serve with pickle spears and potato chips on the side.
Gourmet Pastrami and Avocado Toast
Over-the-top flavor meets everyday simplicity in this elevated toast. Thinly sliced pastrami gets crispy while creamy avocado adds richness. It’s the perfect brunch upgrade that feels special without the fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 4 slices sourdough bread (I always toast sourdough for its sturdy crunch)
– 8 oz thinly sliced pastrami (look for the good deli stuff)
– 1 ripe avocado, pitted and peeled
– 2 tbsp mayonnaise (Duke’s is my secret weapon)
– 1 tbsp Dijon mustard
– 1 tbsp unsalted butter
– ½ tsp garlic powder
– ¼ tsp smoked paprika
– Pinch of kosher salt
– Freshly cracked black pepper
Instructions
1. Heat a large skillet over medium-high heat (about 375°F).
2. Add butter to the skillet and swirl until melted and foamy.
3. Place pastrami slices in a single layer—don’t overcrowd—and cook for 3-4 minutes until edges crisp.
4. Flip pastrami and cook another 2-3 minutes until both sides are browned. Remove to a plate.
5. While pastrami cooks, toast sourdough in a toaster until golden brown and crisp.
6. In a small bowl, mash avocado with mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth but slightly chunky.
7. Spread avocado mixture evenly onto toasted sourdough slices.
8. Top each slice with crispy pastrami, layering slightly for height.
9. Crack fresh black pepper over the top for a final flavor boost.
Hearty crunch from the toast contrasts with the creamy avocado spread. The pastrami brings smoky, salty notes that pair perfectly with the tangy Dijon. Try serving it open-faced with a fried egg on top for an extra-decadent twist.
Grilled Pastrami and Swiss Cheese Hoagie
Just when you need a hearty sandwich that’s quick to assemble and packed with flavor, this grilled pastrami and Swiss cheese hoagie delivers. Juicy pastrami, melted Swiss, and a tangy dressing come together in a crispy, buttery roll for a satisfying meal any day of the week.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 hoagie rolls, split (I like them slightly toasted for extra crunch)
– 8 oz sliced pastrami (look for a good quality, lean cut)
– 4 slices Swiss cheese (I prefer Swiss for its mild nuttiness)
– 2 tbsp unsalted butter, softened (room temp butter spreads easily)
– 2 tbsp mayonnaise (I use full-fat for creaminess)
– 1 tbsp yellow mustard (a classic tangy touch)
– 1 tsp garlic powder (adds a subtle kick)
– 1/2 tsp black pepper (freshly ground is best)
Instructions
1. Preheat a skillet or griddle over medium heat (about 350°F) for even cooking.
2. In a small bowl, mix mayonnaise, yellow mustard, garlic powder, and black pepper to make the dressing.
3. Spread softened butter evenly on the cut sides of both hoagie rolls.
4. Place the rolls, buttered-side down, on the preheated skillet and toast for 2-3 minutes until golden brown and crispy.
5. Remove the toasted rolls from the skillet and set aside on a plate.
6. Arrange the sliced pastrami in a single layer in the same skillet and cook for 2 minutes, flipping once, until heated through and slightly browned.
7. Top the pastrami with Swiss cheese slices and cover the skillet for 1 minute to melt the cheese completely.
8. Spread the prepared dressing on the inside of the toasted hoagie rolls.
9. Using a spatula, transfer the pastrami and melted cheese from the skillet onto the dressed rolls.
10. Close the sandwiches and press gently to secure the fillings.
This sandwich boasts a crispy exterior from the butter-toasted roll, with tender pastrami and gooey Swiss cheese inside. The tangy dressing cuts through the richness, making each bite balanced and flavorful. Try serving it with a side of pickles or potato chips for a classic deli-style meal.
Pastrami and Apple Slaw Sandwich
Overstuffed deli sandwiches get a crisp, sweet upgrade with this pastrami and apple slaw creation. It’s a perfect balance of savory, tangy, and crunchy that comes together in minutes. Skip the soggy bread—this slaw stays crisp right until the last bite.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 pound thinly sliced pastrami (I grab the good stuff from the deli counter)
– 4 slices rye bread (toasted rye adds a nice nutty flavor)
– 1/2 cup mayonnaise (Duke’s is my go-to for its tang)
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon celery seed
– 1/4 teaspoon freshly ground black pepper
– 1 large Granny Smith apple, julienned (toss it in lemon juice immediately to prevent browning)
– 1 cup shredded green cabbage
– 1/4 cup shredded carrot
Instructions
1. In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, and 1/4 teaspoon black pepper until fully combined.
2. Immediately julienne 1 large Granny Smith apple and toss it in a splash of lemon juice to keep it from turning brown—this is my key tip for a bright-looking slaw.
3. Add 1 cup shredded green cabbage and 1/4 cup shredded carrot to the bowl with the dressing.
4. Toss the apple, cabbage, and carrot with the dressing until everything is evenly coated. Let it sit for 5 minutes to let the flavors meld.
5. While the slaw rests, toast 4 slices of rye bread in a toaster or skillet until golden and crisp—this prevents sogginess.
6. Divide 1/2 pound thinly sliced pastrami evenly between two slices of the toasted rye bread.
7. Pile the apple slaw generously on top of the pastrami on each sandwich.
8. Top with the remaining slices of toasted rye bread and press down lightly.
9. Slice each sandwich in half diagonally with a sharp serrated knife for clean cuts.
Rye bread provides a sturdy base that holds up to the juicy slaw without getting mushy. The pastrami’s peppery savoriness pairs perfectly with the sweet-tart crunch of the apples and cabbage. For a fun twist, serve it open-faced with extra slaw on the side for dipping.
Pastrami Breakfast Sandwich with Fried Egg
Crisp, savory pastrami meets a perfectly fried egg in this hearty breakfast sandwich that will fuel your morning. The combination of salty meat, melty cheese, and runny yolk creates a satisfying bite that beats any diner version. You’ll want to make this every weekend.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large egg (I prefer room temperature eggs here for even cooking)
– 2 slices rye bread (toasted rye adds great texture)
– 3 oz sliced pastrami (look for thick-cut deli style)
– 1 slice Swiss cheese (melts beautifully)
– 1 tbsp unsalted butter (my go-to for frying)
– 1 tsp Dijon mustard (adds a nice tangy kick)
– Salt and black pepper (freshly ground pepper makes a difference)
Instructions
1. Heat a non-stick skillet over medium heat and add ½ tablespoon butter.
2. Crack the egg into the skillet and cook for 2-3 minutes until the white is set but yolk remains runny.
3. Season the egg with a pinch of salt and pepper, then remove from skillet and set aside.
4. Add remaining ½ tablespoon butter to the same skillet and increase heat to medium-high.
5. Add pastrami slices and cook for 1-2 minutes per side until edges crisp slightly.
6. Place Swiss cheese on top of pastrami during the last 30 seconds to melt.
7. Toast rye bread slices until golden brown and crisp.
8. Spread Dijon mustard on one slice of toasted rye bread.
9. Layer the pastrami with melted cheese on the mustard-coated bread slice.
10. Place the fried egg on top of the pastrami layer.
11. Top with the second slice of toasted rye bread and press gently.
12. Cut sandwich in half diagonally for easier eating.
When you bite into this sandwich, the crisp rye gives way to savory pastrami and creamy melted cheese, while the runny yolk creates a rich sauce that ties everything together. Serve it with a side of pickles for a tangy contrast, or wrap it in parchment paper for a portable breakfast on busy mornings.
California Pastrami and Turkey Sub
Every great sandwich starts with quality ingredients, and this California Pastrami and Turkey Sub is no exception. Expect layers of savory meats, crisp vegetables, and tangy sauce in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 4 sub rolls, split lengthwise (I like them slightly toasted for extra crunch)
– 1/2 lb thinly sliced pastrami
– 1/2 lb thinly sliced turkey breast
– 1 cup shredded iceberg lettuce (crisp and cold is key)
– 1 large tomato, thinly sliced
– 1/2 red onion, thinly sliced
– 4 slices Swiss cheese
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp extra virgin olive oil (my go-to for a light coating)
– 1 tsp garlic powder
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C) for toasting the rolls.
2. Place the split sub rolls on a baking sheet, cut-side up, and brush the insides lightly with 1 tbsp extra virgin olive oil.
3. Toast the rolls in the preheated oven for 3–5 minutes, until golden and crisp—watch closely to avoid burning.
4. In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp Dijon mustard, and 1 tsp garlic powder; mix well to create the sauce.
5. Spread the sauce evenly on the toasted sides of all 4 rolls.
6. Layer 1/2 lb thinly sliced pastrami and 1/2 lb thinly sliced turkey breast on the bottom halves of the rolls.
7. Top the meats with 4 slices Swiss cheese, allowing it to melt slightly from the warm rolls.
8. Add 1 cup shredded iceberg lettuce, 1 large thinly sliced tomato, and 1/2 thinly sliced red onion in that order for best texture.
9. Season the vegetables lightly with salt and black pepper to taste.
10. Close the sandwiches with the top halves of the rolls and press gently to compact.
11. Slice each sub in half diagonally for easier serving.
12. Serve immediately while the rolls are still warm and crisp.
Keep in mind that the contrast between the warm, savory meats and the cool, crisp vegetables makes this sub irresistible. For a creative twist, try adding pickles or avocado slices, and pair it with chips or a side salad for a complete meal.
Balsamic Glazed Pastrami Flatbread
Craving something savory and satisfying? This balsamic glazed pastrami flatbread hits the spot with minimal fuss. It’s perfect for a quick lunch or casual dinner.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pre-made flatbread crust (I like a thin, crispy one for better texture)
– 1/2 cup shredded mozzarella cheese (freshly shredded melts better)
– 4 oz thinly sliced pastrami (go for a high-quality deli cut)
– 1/4 cup balsamic glaze (store-bought is fine, but homemade adds depth)
– 1 tbsp extra virgin olive oil (my go-to for a light, fruity base)
– 1/4 red onion, thinly sliced (it adds a nice bite when raw)
– 1/4 cup arugula (for a peppery finish)
Instructions
1. Preheat your oven to 425°F.
2. Brush the flatbread crust evenly with 1 tbsp extra virgin olive oil.
3. Sprinkle 1/2 cup shredded mozzarella cheese over the crust, leaving a small border.
4. Arrange 4 oz thinly sliced pastrami on top of the cheese in a single layer.
5. Scatter 1/4 red onion, thinly sliced, over the pastrami.
6. Drizzle 1/4 cup balsamic glaze evenly across the flatbread.
7. Bake in the preheated oven for 12-15 minutes, until the cheese is bubbly and the edges are golden brown.
8. Remove from the oven and let it cool for 2 minutes.
9. Top with 1/4 cup arugula just before serving.
Mouthwatering and ready in minutes, this flatbread boasts a crispy crust with melty cheese and tangy-sweet glaze. Serve it sliced with a side salad for a complete meal, or enjoy it as a hearty snack on its own.
Pastrami and Pickle Croissant
Ditch the ordinary sandwich—this pastrami and pickle croissant is a flaky, savory upgrade. It combines salty cured meat with tangy crunch in buttery pastry. Perfect for brunch or a hearty snack.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large croissants, preferably day-old for better slicing—they hold up nicely.
– 8 oz thinly sliced pastrami, from the deli counter for best flavor.
– ½ cup dill pickle slices, I like the crisp refrigerated kind.
– 4 slices Swiss cheese, about 1 oz each—it melts beautifully.
– 2 tbsp Dijon mustard, my go-to for a sharp kick.
– 2 tbsp unsalted butter, softened to room temp for easy spreading.
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice each croissant horizontally using a serrated knife to avoid squishing.
3. Spread ½ tbsp of softened butter evenly on the cut sides of all croissant halves.
4. Place the bottom halves on the baking sheet, buttered side up.
5. Layer 2 oz of pastrami on each bottom half, folding it to fit neatly.
6. Top each with 2 tbsp of dill pickle slices, drained well to prevent sogginess.
7. Add 1 slice of Swiss cheese per croissant, tearing it to cover the fillings.
8. Spread ½ tbsp of Dijon mustard on the inside of each top croissant half.
9. Place the top halves over the fillings, mustard side down, pressing gently.
10. Bake for 12–15 minutes until the cheese is fully melted and the croissants are golden brown.
11. Remove from the oven and let cool for 2 minutes before serving.
Zesty and satisfying, this dish offers a crispy exterior with a warm, gooey center. The pastrami’s smokiness pairs perfectly with the pickle’s acidity. Try it with a side of potato salad or enjoy it as a grab-and-go lunch.
Pastrami Baguette with Caramelized Onions
Zesty pastrami meets sweet caramelized onions in this handheld delight. Perfect for a quick lunch or casual dinner. The combination of savory meat and sweet onions creates a satisfying bite every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large French baguette, preferably day-old for better texture
– 1 lb sliced pastrami, I like it thinly sliced from the deli counter
– 2 large yellow onions, thinly sliced—sweet varieties work best here
– 2 tbsp unsalted butter, my go-to for rich caramelization
– 1 tbsp olive oil, extra virgin adds nice flavor
– 4 slices Swiss cheese, provolone works too if you prefer
– 2 tbsp Dijon mustard, whole grain adds nice texture
– Salt and black pepper, freshly ground pepper makes a difference
Instructions
1. Slice the baguette lengthwise, leaving one edge intact to create a hinge.
2. Heat a large skillet over medium heat and add butter and olive oil.
3. Add thinly sliced onions to the skillet, stirring to coat with fat.
4. Cook onions for 20-25 minutes, stirring every 5 minutes, until deep golden brown—don’t rush this step for proper caramelization.
5. While onions cook, spread Dijon mustard evenly on both cut sides of the baguette.
6. Layer pastrami slices on the bottom half of the baguette, overlapping slightly.
7. Place Swiss cheese slices over the pastrami.
8. When onions are caramelized, season with a pinch of salt and pepper, then spoon them over the cheese layer.
9. Close the baguette and wrap tightly in aluminum foil.
10. Bake at 350°F for 10 minutes until cheese melts and bread crisps slightly.
11. Remove from oven, unwrap, and slice into 4 equal portions.
Layers of melted cheese bind the savory pastrami to sweet onions. The baguette provides a satisfying crunch that contrasts with the tender fillings. Serve with pickle spears and potato chips for a complete deli-style meal.
Herbed Cream Cheese and Pastrami Roll
You’re looking at a no-fuss, flavor-packed snack that’s perfect for holiday gatherings or a quick lunch fix. Herbed cream cheese and pastrami roll combines creamy, tangy spread with savory, thinly sliced meat for a satisfying bite every time. It’s simple to assemble and always a crowd-pleaser.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 8 oz cream cheese, softened to room temperature for easy spreading—I always take it out 30 minutes ahead.
– 2 tbsp fresh dill, finely chopped (dried works in a pinch, but fresh adds a bright pop).
– 1 tbsp fresh chives, minced—these give a mild oniony kick I love.
– 1 tsp lemon juice, freshly squeezed to balance the richness.
– ¼ tsp garlic powder, for a subtle savory note without overpowering.
– ¼ tsp black pepper, freshly ground for best flavor.
– 8 slices pastrami, about ¼ lb total, thinly sliced from the deli—go for a good quality brand.
– 4 large flour tortillas (8-inch size), room temperature so they don’t crack when rolling.
Instructions
1. In a medium bowl, combine the softened cream cheese, dill, chives, lemon juice, garlic powder, and black pepper.
2. Use a fork or spatula to mix until fully blended and smooth, about 1-2 minutes. Tip: If the cream cheese is still firm, microwave it in 5-second bursts to soften without melting.
3. Lay one tortilla flat on a clean surface.
4. Spread ¼ of the herbed cream cheese mixture evenly over the entire tortilla, leaving a ½-inch border at the edges to prevent spillage.
5. Arrange 2 slices of pastrami in a single layer over the cream cheese, covering most of the surface.
6. Starting from one edge, tightly roll the tortilla into a cylinder, pressing gently as you go. Tip: Roll firmly but not too hard to avoid squeezing out the filling.
7. Repeat steps 3-6 with the remaining tortillas, cream cheese mixture, and pastrami.
8. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes to set. Tip: Chilling makes slicing cleaner and easier.
9. Remove the rolls from the refrigerator and unwrap them.
10. Use a sharp knife to slice each roll into 1-inch thick pieces, wiping the blade clean between cuts for neat edges.
Rolls offer a creamy, herb-forward bite with the salty punch of pastrami, all wrapped in a soft tortilla. Serve them chilled as appetizers or pack them for a picnic—they hold up well and taste even better after the flavors meld. For a twist, add a layer of crisp lettuce or swap pastrami with smoked turkey.
Smoked Pastrami with BBQ Sauce Wrap
A smoky, savory wrap that’s perfect for a quick lunch or casual dinner. Smoked pastrami gets a sweet-tangy kick from homemade BBQ sauce, all wrapped in a warm tortilla. It’s a satisfying meal that comes together in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 2 large flour tortillas (I like the burrito-sized ones for easier rolling)
– 8 oz smoked pastrami, thinly sliced (look for a good quality deli-style pastrami)
– 1/2 cup ketchup (use your favorite brand—I find Heinz works well here)
– 2 tbsp apple cider vinegar (this adds a nice tangy punch)
– 1 tbsp brown sugar (packed for that caramelized sweetness)
– 1 tsp smoked paprika (my go-to for extra smoky depth)
– 1/2 tsp garlic powder (skip fresh garlic to keep it quick)
– 1/2 cup shredded cheddar cheese (sharp cheddar melts beautifully)
– 1/4 cup diced red onion (I prefer it raw for crunch)
– 1/4 cup chopped fresh parsley (optional, but it brightens everything up)
Instructions
1. In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, smoked paprika, and garlic powder.
2. Bring the mixture to a simmer, stirring constantly with a whisk to prevent burning, about 2 minutes. Tip: Simmer just until the sugar dissolves—overcooking can make it too thick.
3. Reduce heat to low and let the BBQ sauce simmer for 3 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
4. Heat a large skillet or griddle over medium-high heat until hot, about 1 minute. Tip: Test by sprinkling a few drops of water—they should sizzle and evaporate quickly.
5. Place one flour tortilla in the skillet and heat for 30 seconds per side, until warm and pliable. Repeat with the second tortilla.
6. Lay the warmed tortillas flat on a clean surface. Evenly divide the smoked pastrami slices among them, placing the slices in the center of each tortilla.
7. Spoon 2 tablespoons of the prepared BBQ sauce over the pastrami on each tortilla, spreading it lightly with the back of the spoon.
8. Sprinkle shredded cheddar cheese evenly over the pastrami and sauce on each tortilla.
9. Top with diced red onion and chopped fresh parsley, if using.
10. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: Roll firmly but gently to avoid tearing—warm tortillas are more flexible.
11. Return the wraps to the skillet over medium heat and cook for 1 minute per side, until the tortillas are lightly toasted and the cheese is melted.
12. Remove from heat and let cool for 1 minute before serving. Wrap with a smoky, savory flavor and a hint of sweetness from the BBQ sauce. The tortilla gets slightly crispy on the outside while staying soft inside, and the melted cheese binds everything together. Try serving it with extra BBQ sauce for dipping or a side of pickles for a tangy contrast.
Pastrami and Roasted Bell Pepper Ciabatta
Sometimes you need a sandwich that feels like a meal, not an afterthought. This pastrami and roasted bell pepper ciabatta delivers bold flavors with minimal fuss—perfect for a quick lunch or casual dinner. The combination of smoky meat, sweet peppers, and tangy sauce makes every bite satisfying.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large ciabatta loaf, split horizontally (I grab a fresh bakery loaf for the best chew)
– 8 oz sliced pastrami (look for lean cuts with good marbling)
– 1 large red bell pepper, cored and seeded
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 4 slices provolone cheese (mild and melty works perfectly here)
– ¼ cup mayonnaise
– 1 tbsp whole grain mustard (adds a nice texture and tang)
– 1 tsp honey (just a touch to balance the mustard)
– ½ tsp garlic powder
– Salt and black pepper
Instructions
1. Preheat your oven to 425°F (use convection if available for even roasting).
2. Slice the red bell pepper into ½-inch wide strips and toss with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper on a baking sheet.
3. Roast the peppers for 15-18 minutes until edges are lightly charred and tender—flip halfway through for even cooking.
4. While peppers roast, mix mayonnaise, whole grain mustard, honey, and garlic powder in a small bowl; set aside.
5. Heat a skillet over medium-high and warm the pastrami for 2-3 minutes until slightly crispy at the edges (don’t overcrowd the pan).
6. Brush the cut sides of the ciabatta with remaining 1 tbsp olive oil and toast in the oven for 3-4 minutes until golden.
7. Spread the mustard-mayo sauce evenly on both halves of the toasted ciabatta.
8. Layer the warm pastrami on the bottom half, followed by roasted peppers and provolone slices.
9. Place the open sandwich under the broiler for 1-2 minutes until cheese is bubbly and melted.
10. Top with the other ciabatta half, press gently, and slice into two portions.
Crunchy ciabatta gives way to tender pastrami and sweet, smoky peppers, with the sauce tying it all together. Serve it warm with pickles on the side for a tangy contrast, or pack it for a picnic—it holds up surprisingly well.
Pastrami and Kimchi Sourdough Sandwich
Wondering how to upgrade your sandwich game? This pastrami and kimchi sourdough mashup delivers bold flavors in minutes. It’s the perfect lunch when you crave something hearty with a spicy kick.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 slices sourdough bread (I like it thick-cut for better texture)
– 8 oz thinly sliced pastrami (get the good deli stuff)
– ½ cup kimchi, drained but still juicy
– 4 slices Swiss cheese (melts beautifully)
– 2 tbsp mayonnaise (Duke’s is my go-to)
– 2 tbsp unsalted butter, softened (room temp spreads easier)
– 1 tbsp Dijon mustard (adds a tangy punch)
Instructions
1. Spread 1 tbsp softened butter evenly on one side of each sourdough slice. Tip: Softened butter prevents tearing the bread.
2. Heat a large skillet or griddle over medium heat (350°F if using an electric griddle).
3. Place 2 bread slices butter-side down in the skillet.
4. Layer 4 oz pastrami evenly on each bread slice in the skillet.
5. Top pastrami with 2 slices Swiss cheese per sandwich.
6. Spoon ¼ cup kimchi over the cheese on each sandwich.
7. Spread 1 tbsp mayonnaise on the unbuttered side of the remaining 2 bread slices.
8. Spread ½ tbsp Dijon mustard over the mayonnaise on each slice.
9. Place these slices mustard-side down onto the kimchi to assemble sandwiches.
10. Cook for 2–3 minutes until the bottom bread is golden brown and crispy. Tip: Press lightly with a spatula for even browning.
11. Carefully flip sandwiches using a spatula.
12. Cook for another 2–3 minutes until the second side is golden brown and cheese is fully melted. Tip: Cover skillet briefly to help melt cheese faster.
13. Remove sandwiches from heat and let rest for 1 minute before slicing.
14. Slice each sandwich diagonally with a serrated knife.
Deliciously crunchy sourdough gives way to tender pastrami and gooey cheese, while the kimchi adds a spicy, tangy crunch. Serve it with pickle spears and potato chips for a full deli experience, or try it toasted for extra crispiness.
Conclusion
Embark on a savory journey with these 31 pastrami sandwich recipes, each promising a delicious twist on a classic comfort food. We hope you find inspiration to create your own mouthwatering masterpiece! Don’t forget to share your favorite recipe in the comments below and pin this roundup to your Pinterest boards to save for your next culinary adventure. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
