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A quick lunch tasty treat is this pastrami and mustard sandwich. Easy to make and offering an alternative to a regular beef filling, pastrami is a flavourful meat delight.
This is a recipe for a pastrami and mustard sandwich which is good to have as a quick lunch and shows you how to put the sandwich together along with some recommended side accompaniments.
Contents
- What's so great about Pastrami sandwiches?
- Ingredients for a pastrami and mustard sandwich
- How to make a pastrami and mustard sandwich
- Substitutions and variations for pastrami
- Toasted cheese, pastrami and mustard
- Equipment to make a sandwich
- Storage sandwiches best practise
- Top Tip
- FAQ about Pastrami related things
- Related recipes to pastrami sandwiches
- Great pairings for a pastrami and mustard sandwich
- The Recipe
- Your Comments
What's so great about Pastrami sandwiches?
I never used to know what pastrami was but had heard good things about it. I think it was on an episode of 'Friends' that I heard Joey added it to one of his sandwiches. Of course when I visited New York I had to try this. Ever since then I've been a fan.
I think having a selection of choices for lunch times is important to make sure things don't get boring by having the same things every day. Making use of my bread recipes and changing them up for lunches means you have a variety of flavour and texture.
Ingredients for a pastrami and mustard sandwich
It is probably quite obvious what goes in to the sandwich as pastrami and mustard are in the name, but to make it into a lunch time dish there are a few other things to make it a next level meal.
- Pastrami - I really only use the prepacked pastrami which can be found in the cooked meats aisle in the supermarket. You'll find it in amongst the salami and chorizo areas, those typically associated with European meats. Generally the pastrami will come in slices in packs of 10. For a typical sandwich I'd use around 3 to 4 pieces per person.
- Mustard - Colman's English Mustard is my mustard of choice. The mix of heat to flavour is just about right and means the pastrami flavour does not get overwhelmed by the spice of the mustard. If you did want to tame it down a little bit you could opt for a French mustard (the smoother brown variety rather than a Dijon mustard). For more heat to accompany your pastrami beef, try using horseradish sauce as an alternative. I use this mustard on lots of recipes such as this air fried ham dish and also my BBQ ham recipe.
- Butter - For a sandwich to not fall apart when being made, butter is a good form of glue to give the meat something to stick to. You only need a small amount of butter on each piece. You can opt for no butter too if that is your preference.
- Bread - This is your choice entirely. In the photos I am using a sandwich loaf made using the Pullman bread tin recipe. This is what I like to use for a uniform shape and fluffy flavour. The sandwich will also work really well with a rye sourdough bread and will offer a heathier option to white bread.
Sides for the sandwich
- Celery - I like to have a selection of salad on the side of my plate rather than within the sandwich itself. For celery, it can get a bit monotonous and dry if using lots of it, so one stick cut into thin strips makes for easier eating. Using a bit of salt for seasoning, or a shake of Tajin Fruit and Snack seasoning will add some flavour to an otherwise plain salad.
- Tomato - Sliced or cut into six, tomatoes are good fat burners and work well along side any sandwich. Again, you can give them a sprinkle of a little pepper or a bit of the Tajin seasoning for extra flavour.
See recipe card for quantities for each ingredient so you know how much to use.
How to make a pastrami and mustard sandwich
Essentially we are using sliced bread, adding on some butter and mustard, then placing the pastrami on there. The concept of a sandwich has been around for years but it doesn't hurt to go through the steps.
- Step 1: Butter the bread on one side of each piece.
- Step 2: Smear the mustard on top of the butter and spread around evenly.
- Step 3: Add the pastrami beef slices on the top of the mustard and then close up the sandwich.
- Step 4: Slice the sandwich whichever way you want to cut it and then serve along side the salad.
Presentation is key when trying to get your kids to eat something new and different so if they've not had a pastrami sandwich before, cut into bit size pieces to try it first.
Hint: So not to overload the plate with just salad, try a few pickled onions or a pickle sauce in addition to the salad.
Substitutions and variations for pastrami
While this main recipe is all about the pastrami and mustard sandwich there are times that not all the ingredients are available. If the pastrami is not available there are options. You can use another type of cured or flavoured meat such as Parma ham or thin beef slices.
- Lettuce - Try adding a bit of lettuce on top of the mustard and pastrami for a crispy crunch.
- Rye bread - Using a wholemeal or rye bread will make the sandwich a lot healthier. Gluten free buns instead of white bread buns to make this gluten free.
- Lighter spread - For added health benefits, ditch the butter in favour for a healthier sunflower spread. These can be useful if you are looking to reduce cholesterol in your diet.
There are not many variations you can make to this sandwich before it stops being a pastrami and mustard sandwich. You can change the breads and the types of mustard and salad that accompanies it. This will switch it up where required.
Toasted cheese, pastrami and mustard
The ultimate sandwich comes in the form of a toasted cheese pastrami and mustard sandwich. Using a cheese such as mozzarella or a cheddar will melt when cooked in a sandwich toaster. To heat it through place the completed sandwich in a sandwich toaster or grill for around 5 minutes. It will be done when it is toasted and golden on the outside of the bread.
Toasted sandwiches are a great warmer on a cold day so it's worth checking this out as an option. These are a couple of toasted sandwich makers which I have used in the past and can recommend:
Equipment to make a sandwich
Having a good chopping board is essential for a safe surface to make sandwiches on. Using salad ingredients means you will need to chop and slice these items. Having a good sharp knife is important too.
Other than that, fresh ingredients will make sure you have a tasty lunch. If you are making enough for the week, consider storing them in sandwich bags or wrapping in a cling film to keep them fresh. I really do recommend this Baco cling film dispenser for ease of getting cling film off the roll.
Storage sandwiches best practise
When making a sandwich I would recommend making same day or next day unless you plan to freeze them. Anything more than a couple of days and the bread will get a little soggy.
Top Tip
If you are planning to freeze them, you can use pre-frozen sliced bread without needing to defrost it. Just make up the sandwich and then put it back in the freezer. Lift out the night before to defrost (or on the morning and let it defrost in the fridge.)
FAQ about Pastrami related things
Pastrami is made of beef and is sliced and cured beef with flavourings such as pepper.
Pastrami is a beef based meat and therefore is not vegetarian. There are vegetarian and vegan alternatives out there, usually celeriac based (which is a root vegetable). There are also tofu based options too.
Related recipes to pastrami sandwiches
Looking for other recipes that will work with a pastrami and mustard sandwich? Look no further:
Great pairings for a pastrami and mustard sandwich
These are my favourite dishes to serve with pastrami and mustard sandwiches:
The Recipe
Pastrami and Mustard Sandwich
Equipment
Ingredients
- 2 slices Bread
- 3 slices Pastrami
- 1 teaspoon Mustard
- 1 Tomato
- 1 Celery stick
Instructions
- Place the slices of bread down and butter one side of each (if desired). Use only a thin layer of butter.
- Using the mustard and cover one piece of the buttered bread with mustard.
- Place the pastrami slices on top of the mustard. Then place the other piece of bread on top and slice which ever way you prefer. (In the photos I have opted for diagonal.
- Wash and then slice the salad, serving it along side the sandwich.
Notes
Nutrition
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