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Warm Pastrami on Rye
Andre Lewis

Warm Pastrami on Rye

Good pastrami doesn't need a committee of toppings. Steam it until the slices relax, swipe rye with spicy brown mustard and build the stack while the meat is still hot. This is the stubbornly simple deli version, and adding cheese would turn it into a different sandwich.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices seeded rye bread
  • 1 lb thinly sliced cooked pastrami
  • 1/3 cup water
  • 1/4 cup spicy brown mustard

Method
 

  1. Set a steamer basket over 1 inch of simmering water and keep the water below the basket.
  2. Loosely pile the pastrami in the basket, cover and steam for 4 to 6 minutes until supple and heated to 165°F.
  3. Spread 1 tablespoon mustard on one side of each rye slice.
  4. Divide the hot pastrami over 4 slices, folding rather than compressing it so steam can escape.
  5. Close each sandwich with a second rye slice, mustard-side down, and cut it once through the center.