American · Lunch
Pastrami on Rye (High-Protein)
A New York deli sandwich stacking hot steamed pastrami with Emmental on toasted caraway rye. Yellow mustard, sauerkraut, and a hard-boiled egg push protein higher. The rye caraway note, tangy kraut, and peppery cured beef carry the whole build.
$8
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
675Calories
61.7gProtein
27.4gFat
48.5gCarbs
6.4gSugar
6.2gFiber
3218mgSodium
336mgChol
11.3gSat Fat
587mgPotassium
421mgCalcium
4.8mgIron
2.1mcgVitamin B12
8.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Lower the egg into boiling water and cook 9 minutes until firm, then cool, peel, and slice.
2
Steam
Pile the pastrami in a steamer basket over simmering water, cover, and steam 4 minutes over medium heat until hot and floppy.
3
Toast
Butter the rye bread slices and toast in a dry skillet over medium heat 2 minutes per side until golden and crisp at edges.
4
Plate
Spread mustard over both rye faces, layer hot pastrami, sliced Emmental, egg, and sauerkraut, close, press, cut diagonally, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pastrami
- 4 slices180g rye bread
- 2.4 oz70g Emmental cheese
- 5.2 oz150g sauerkraut, drained
- 2 tbsp2 tbsp yellow mustard
- 22 large eggs
- 2 tsp2 tsp butter, for toasting
