American · Lunch
New York Pastrami Sandwich Plate
New York Jewish deli tradition reading hand-sliced hot pastrami piled thick on rye bread with whole-grain mustard, plated with a kosher dill pickle and a quick coleslaw side for the Katz's Deli Manhattan weekday lunch counter classic of deep cured meat tradition.
$$
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
164Calories
24gProtein
7gFat
0gCarbs
0gSugar
0gFiber
1210mgSodium
76mgChol
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Instructions
1
Prep
Shred 300g cabbage finely, grate 120g carrot, chop 16g parsley. Quarter 2 large dill pickles lengthways. Combine cabbage, carrot, 6 tbsp mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp Dijon mustard, 2 tsp brown sugar, half the parsley, salt, and pepper. Scrunch with hands 2 minutes until cabbage softens.
2
Steam
Set 360g pastrami slices in a steamer basket over a pot with 120ml water and 2 tsp caraway seeds. Cover, steam over medium heat 4–5 minutes until pastrami warms through and turns juicy.
3
Build
Spread 4 tbsp whole grain mustard and 2 tbsp yellow mustard on cut faces of all 4 rye bread slices (2 tbsp whole grain + 1 tbsp yellow per sandwich). Divide steamed pastrami in half and pile thick onto each of 2 bread slices to tower, close with remaining bread slices, press gently.
4
Plate
Diagonal-slice each pastrami sandwich into 2 triangles. Set on plates with coleslaw piled alongside and pickle spears, scatter remaining parsley across the slaw.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) deli pastrami
- 4 slices Jewish rye bread
- 4 tbsp whole grain mustard
- 2 tbsp yellow mustard
- 2 tbsp Dijon mustard
- 300g (10.6 oz) green cabbage
- 120g (4.2 oz) carrot
- 2 large kosher dill pickles
- 6 tbsp mayonnaise
- 2 tbsp apple cider vinegar
- 2 tsp caraway seeds
- 2 tsp light brown sugar
- 120ml (1/2 cup) water
- 0.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 16g (small handful) flat-leaf parsley