The pastramii sandwich has come to be a symbol of the classic New York Jewish deli, being featured in delis around the world attempting to recreate the ambience of the original New York delis, in cities such as Los Angeles, Buenos Aires, Boca Raton, Florida, and San Diego, California. The classic, which the Wall Street Journal called New York’s “signature sandwich”, consists simply of sliced pastrami, placed on rye bread, and topped with spicy brown mustard. It is usually accompanied by a Kosher dill pickle on the side.



1 tablespoon butter

2 slices caraway rye bread

1 slice provolone

1 slice Swiss cheese

4 ounces hot pastrami

2 to 3 ounces sauerkraut

2 to 4 tablespoons mayonnaise

1 tablespoon yellow mustard

Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!

Info and Image from Wikipedia and Food Network