American · Lunch
Pastrami on Rye (Gluten-Free)
Thin-sliced pastrami steamed until warm and tender, piled high on toasted gluten-free rye bread spread with yellow mustard. The beef carries peppercorn, coriander, and smoke, while the mustard adds sharp acidity. Served with a dill pickle spear on the side.
$8
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
576Calories
47.6gProtein
22.4gFat
47.3gCarbs
6.6gSugar
3.4gFiber
3134mgSodium
132mgChol
8.1gSat Fat
520mgPotassium
135mgCalcium
2.8mgIron
1.4mcgVitamin B12
3mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Separate the pastrami slices on a plate and set a steamer basket over water.
2
Steam
Pile the pastrami into the steamer basket over medium heat 6 to 8 minutes until slices are hot through and pliable.
3
Toast
Butter the gluten-free rye slices and toast in a dry skillet over medium heat 2 to 3 minutes per side until golden.
4
Plate
Spread mustard on one slice, mound pastrami, add black pepper, close with the second slice, cut diagonally, and set pickle alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pastrami
- 4 slices180g gluten-free rye bread
- 2 tbsp2 tbsp yellow mustard
- 22 large dill pickle spear (40g)
- 2 tsp10g butter, softened
- 2 pinch2 pinch black pepper
