A properly stacked, warm pastrami sandwich made with slow-cured, cracked-pepper Halal pastrami. Steamed to spoon-tender, layered thick, and dressed only with sharp yellow mustard and a crisp dill pickle. Simple food, done well.
Cook it right
- 01
Warm the pastrami
Steam sliced pastrami over simmering water for 8 – 10 minutes until warmed through and softened. Alternatively, wrap tightly in foil and place in a 160 °C oven for 12 minutes.
- 02
Toast the rye
Lightly toast the rye slices — you want a golden crisp shell that still bends without cracking.
- 03
Build
Spread each base slice generously with yellow mustard. Pile 150 g pastrami per sandwich, letting it drape over the edges. Top with the second slice.
- 04
Serve
Cut on the diagonal, plate with a whole pickle and a small handful of chips. Eat immediately, ideally standing at the kitchen bench.
- Do NOT add mayo, lettuce, cheese or tomato. Pastrami is loud enough on its own.
- For maximum impact, order the pastrami whole and slice yourself, 4 mm thick.
Order the exact cut this recipe was built around — Halal-certified, cold-chain delivered.
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