Pastrami on Rye

Name: Pastrami on Rye
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices Seeded rye bread; 1 lb One-half pound of hot navel pastrami; 3 tbsp Spicy brown deli mustard; 1 tsp Kosher salt; 0.5 tsp Cracked black pepper

Warm pastrami piled high with mustard on caraway rye.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 2
Level: Easy

Ingredients

2servings

Seeded rye bread4 slices
One-half pound of hot navel pastrami1 lb
Spicy brown deli mustard3 tbsp
Kosher salt1 tsp
Cracked black pepper½ tsp

Instructions

1
Steam the pastrami
Steam the heavily peppered and smoked pastrami for several hours until the intramuscular fat fully renders and the meat yields to slight pressure.
2
Slice & serve
Slice thinly.
3
Coat & fry
Pile the meat exceedingly high on rye bread that has been coated with a sharp, sinus-clearing deli mustard.
4
Cut in half
Cut exactly in half.

Nutrition

Per serving · estimated

Calories: 590
Fat: 30g
Carbs: 32g
Protein: 49g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.