Pastrami on Rye

A New York deli classic rooted in Jewish immigrant kitchens, pastrami on rye stacks steamed, smoky beef high on seeded rye. Spicy brown mustard and a kosher dill pickle complete this no-fuss Mid-Atlantic lunch legend.

Serves 2 · 5 min prep · 10 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 3/4 lb hot pastrami, slicedDeli
• 4 slices seeded rye breadBakery
• to taste spicy brown mustardPantry
• for serving kosher dill picklesProduce

Instructions

1. 1Steam or gently warm pastrami so it stays juicy.
2. 2Mustard both slices of rye.
3. 3Pile pastrami high—no skimping.
4. 4Serve with pickles and a cream soda energy.