A sandwich worth its own holiday
Pastrami is what happens when a humble cut of beef gets patient treatment: it is cured, coated in a peppery, coriander-heavy rub, smoked, and then steamed until it turns tender enough to fall apart under a fork. Piled onto rye with a swipe of mustard, it becomes one of the great deli sandwiches. January 14 gives you an official reason to seek one out.
The dish has deep roots in Jewish immigrant communities, where curing and smoking meat was both a preservation method and a craft. New York delis turned it into an institution, and the hand-cut pastrami sandwich remains a benchmark of the city’s food culture.
Building it right
The classic is deceptively minimal. You want warm, thinly sliced pastrami stacked generously on fresh rye, with nothing more than a good brown mustard to sharpen it. Lettuce, tomato, and mayonnaise are considered a mild heresy by purists, and honestly they just get in the way of the meat.
Warmth matters more than most people realize. Cold pastrami is firm and a little waxy; steamed pastrami is soft, juicy, and aromatic. If you are heating deli-counter slices at home, steam them over simmering water for a few minutes rather than reaching for the microwave.
Good pastrami should be warm, a little fatty, and cut thick enough to fold.
Beyond the classic
If you find yourself with leftover meat, you have options. A Rachel sandwich swaps the Reuben’s corned beef for pastrami and its sauerkraut for coleslaw, griddled with Swiss and Russian dressing until the bread is crisp. Chopped pastrami also folds beautifully into scrambled eggs or a breakfast hash.
For the full deli experience, mind the sides. A crunchy half-sour pickle cuts the richness, and a cold cream soda is the traditional partner. Coleslaw and a knish round out the plate if you are going all in.
Where to celebrate
If you are lucky enough to live near an old-school deli, this is the day to go. Look for a place that steams its own meat and slices to order rather than pulling pre-packaged stacks from a fridge. In New York, Katz’s is the famous name, but every region has its contenders, and a neighborhood deli that takes its cure seriously can rival the legends.
No deli nearby? A good grocery store often carries respectable pastrami at the counter. Buy it a little thicker than you think you want, warm it properly, and you will have a sandwich worth celebrating.
How to celebrate
- 1Find a real deli
Seek out an old-school Jewish or New York-style deli if you have one nearby, and order the pastrami on rye hot, with mustard and a pickle on the side. Look for a place that steams and slices its own meat to order. If you are near New York, Katz's is the famous benchmark, but any serious deli is worth the trip.
- 2Steam, don't microwave
Pastrami is best warmed by steaming, which keeps it moist and pliable. Set a metal colander or steamer basket over simmering water, pile the sliced meat in, cover, and steam for a few minutes. Skip the microwave, which tends to dry it out and turn it rubbery.
- 3Keep the build simple
Classic pastrami on rye needs only three things: warm meat, good deli mustard, and fresh rye bread. Skip the mayo, lettuce, and tomato, which just get in the way. Let the meat and the caraway in the bread do the talking.
- 4Make a Rachel with leftovers
Turn extra meat into a Rachel sandwich: pastrami, Swiss, coleslaw, and Russian dressing griddled on rye until crisp. It is the pastrami cousin of the Reuben and a great way to use up what you have. Chopped pastrami is also excellent folded into scrambled eggs.
- 5Pair it the deli way
A cold cream soda or a celery-forward soda is the traditional companion. A crunchy half-sour pickle on the side cuts the richness of the meat. Add coleslaw and a knish if you want the full spread.