The Simple Step That Will Make Your Homemade Pastrami Sandwich Taste Like It Came From A Deli

There's a very big difference between a good pastrami sandwich and a great one, and much of that comes down to the meat. You know right away when you're eating a perfectly cooked piece of pastrami — it should be tender, juicy, and bursting with so much natural flavor that you shouldn't need any toppings to compliment it. But there is one other small step you need to take to build the ultimate deli-style pastrami sandwich, and that's toasting the bread.

Pastrami is often served on rye bread, which is robust and slightly earthy. Toasting the slices enhances these flavours and amplifies the savory quality of the pastrami. It also boosts aesthetics and it creates a crunchy exterior that contrasts with the soft meat. Tasting Table previously spoke with self-taught chef Owen Han, who wrote "Stacked: The Art of the Perfect Sandwich", about building the perfect pastrami sandwich, and he recommended toasting the bread with butter to create a sturdy base to support the weight of the meat. For results that rival a deli, he says, "Toast the bread right before building the sandwich — it keeps everything crisp and warm."

Rye is the traditional choice for pastrami, and it's been the prime pick for most Jewish delis since the sandwich became popular in New York during the late 1800s. This is mainly because rye bread has been entangled with Jewish heritage for generations. Known for its health benefits and stable shelf life, it was a staple food for Eastern Europeans who brought it to the U.S. in a wave of immigration around the 19th century.

On top of tradition, homemade rye bread also pairs well with pastrami. The tangy flavor cuts through the rich, fatty meat, and the seeds add a welcome crunch that amplifies the texture. Many people like to butter the slices on their exterior and toast them on a skillet or griddle, but the toaster works fine too. The meat is typically heated separately — either wrapped and steamed quickly in the oven, or tossed in a skillet for just a minute or two — before the sandwich is built. 

If you don't have rye, sourdough is also a good choice. Pumpernickel will work well, too. Otherwise, opt for a good wheat bread with nutty undertones or anything with seeds. Even ciabatta can work, especially for something like a chopped cheese-style pastrami sandwich. At the end of the day it really is all about the meat, and as long as that bread has a little crunch from toasting, it should make for a delicious meal.