Get ready for the recipe for the juiciest, the biggest, and the most mouthwatering Pastrami-Sandwich New York Style you can prepare at home! A Pastrami Sandwich is an NYC classic and becoming more popular in Germany. It’s no wonder, as a lot of pastrami is stacked on delicious rye bread and spread with mustard cream cheese. The pastrami sandwich is topped with caramelized onions and cheddar cheese and baked in the oven or an air fryer*. It’s a pretty juicy and tender sandwich, so one or two salt-dill pickled cucumbers are enough to go with it. You can serve it with coleslaw or potato chips and enjoy it.

DIE KULINARISCHE WELTREISE

Die Kulinarische Weltreise is stopping in the USA this month, and since a pastrami sandwich is classic in New York, I am sharing it with you today. This simple delicacy is also very popular in Iran and sold in sandwich stores as street food. Some delicious American recipes have already come together, feel free to check out the others and be inspired by the delicacies.

• Sonja von fluffig & hart mit American Cole Slaw
• Sonja von fluffig & hart mit New York Cheesecake
• Ulrike von Küchenlatein mit Bollilos
• Ulrike von Küchenlatein mit Sonora Hot Dogs
• Gabi von USA kulinarisch mit Chicken Caesar Wraps
• Susanne von magentratzerl mit Soja-Hühnchen
• Wilma von Pane-Bistecca mit Slow Cooker Schweine Rippen
• Wilma von Pane-Bistecca mit Honig und Speck Kartoffeln
• Wilma von Pane-Bistecca mit Knoblauch Butter Mais Kolben
• Anja von GoOnTravel.de mit Chocolate Chip Cookies: Kekse mit Schokoladenstückchen aus den USA
• Jenny von Jenny is baking mit Banana Pudding aus den Südstaaten
• Britta von Backmaedchen 1967 mit New York Cheesecake
• Simone von zimtkringel mit Corn Ribs aus dem Airfryer
• Petra aka Cascabel von Chili und Ciabatta mit Upside Down Kuchen mit Pfirsichen
• Regina von bistroglobal mit Muffuletta-Sandwich
• Sonja von fluffig & hart mit Buffalo Chicken Wings
• Petra aka Cascabel von Chili und Ciabatta mit Benne Wafers – Sesamkekse aus South Carolina
• Gabi von USA kulinarisch mit Peach Streusel Pie
• Anja von GoOnTravel.de mit Brownies backen: So wird der amerikanische Schokokuchen schön saftig
• Regina von bistroglobal mit USA-Picknick
• Petra aka Cascabel von Chili und Ciabatta mit Chicken Tetrazzini
• Michael von SalzigSüssLecker mit Bagels mit Eggs and Bacon
• Britta von Brittas Kochbuch mit Dutch Baby – Ofenpfannkuchen mit Beeren
• Britta von Brittas Kochbuch mit Pastrami-Sandwich
• Britta von Brittas Kochbuch mit Spaghetti alla Corleone
• Britta von Brittas Kochbuch mit McMuffin
• Britta von Brittas Kochbuch mit Donuts
• Kathrina von Küchentraum & Purzelbaum mit American Pancakes

WHAT IS PASTRAMI?

Pastrami is typically made from beef brisket that has been cured with a blend of spices, then smoked and steamed to perfection. The resulting meat is rich, smoky, and incredibly tender, offering a burst of savory goodness in every bite. Pastrami is a smoked, cured, and seasoned cut of beef originally from Romania. It came to America through Jewish families from Romania in the 19th century. Usually, it is from the shoulder or brisket of beef, and the preparation can take up to 3 weeks to allow the spices to soak in properly. Pastrami is sliced thinly and sold as a sandwich filling. Meanwhile, you can also get pastrami in Germany in well-stocked butcher shops.

KATZ’S DELI IN NEW YORK

Find the best pastrami sandwiches in New York in the so-called Deli’s. The most famous one you may know from the movie Harry and Sally is Katz’s Deli on Houston Street in Lower Eastside Manhattan. They even have a sign over the seats where Sally plays the famous scene … you know. If in New York, be sure to visit Katz’s Deli. The word Deli is a shortcut for the German word Delikatessen.

INGREDIENTS PASTRAMI SANDWICH NEW YORK STYLE

4 slices rye bread


160 g pastrami*

1 tsp oil

1 small onion

1 tsp sugar


80 g cheddar cheese, matured*

INGREDIENTS MUSTARD CREAM CHEESE


3 tbsp cream cheese*


3 tsp Dijon mustard*

PREPARATION PASTRAMI SANDWICH NEW YORK STYLE

Pastrami tastes best when sliced thinly and served at room temperature. So take the pastrami out of the fridge about 30 minutes before serving. It will taste extra tender and aromatic. Set the pastrami aside.

Preheat the oven or air fryer* to 180°C.

Cut the onion into fine rings and fry in a little oil over medium heat until crispy. In the end, caramelize with sugar.

PREPARATION OF MUSTARD CREAM CHEESE

In the meantime, mix the cream cheese with the mustard and cut the rye bread into slices.

Grate the cheese and sprinkle it on the top halves of the bread. Place in the oven/air fryer with the bottom halves and bake for 3-4 minutes.

Next, spread the bottom slices of bread with the mustard cream and top them with a thick layer of pastrami slices.

Spread the roasted onion on the upper half and place all the bread slices on top of each other.

Serve with salt-dill pickles, potato chips or coleslaw.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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