American · Lunch
Pastrami on Rye
Thin-sliced hot pastrami piled onto toasted rye bread, spread with Dijon mustard and layered with Emmental cheese. The cured, peppery beef is steamed until warm and tender, giving a smoky, garlicky bite against the caraway-scented rye. Served with a crisp dill pickle spear.
$7
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
598Calories
49.1gProtein
22.9gFat
43.9gCarbs
5gSugar
6gFiber
2925mgSodium
150mgChol
9.2gSat Fat
680mgPotassium
620mgCalcium
4.8mgIron
2.4mcgVitamin B12
3.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
rich-umami
all-time-classics
quick-lunch
Instructions
1
Prep
Separate the pastrami into loose folds on a plate, then slice the Emmental so the cheese fully covers one bread slice.
2
Steam
Set the pastrami in a steamer basket over simmering water on medium heat for 6 minutes until slices are hot through and floppy.
3
Toast
Toast both caraway rye slices in a dry skillet over medium heat for 2 minutes per side until golden and the seeds smell nutty.
4
Plate
Spread Dijon across one rye slice, layer the Emmental and steamed pastrami, close the sandwich, halve it, and add the dill pickle spear.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pastrami
- 4 slices180g rye bread
- 3 oz86g Emmental cheese
- 2 tbsp2 tbsp Dijon mustard
- 22 large dill pickle (120g), served as a spear
- 1/2 tsp1/2 tsp caraway seed
