The best Pastrami sandwich has shaved pastrami, provolone cheese, seasoned sauerkraut, 1000 island dressing on a toasted onion bun. There’s no magic to the perfect pastrami sandwich, just technique in preparing the sauerkraut.
This all-time-favorite sandwich is loaded with shaved pastrami, sauerkraut, thousand island dressing and a whopping bite of provolone cheese. And when you heat this baby up, it’s even better!
What’s the Difference Between Hot Pastrami and Corned Beef?
While both are cured meats, corned beef is boiled and pastrami is smoked. Often, pastrami is coated with ground black pepper and spices. The flavors are very similar–both are a bit salty, which works great with the tangy sauerkraut and sweet thousand island dressing.
How to Make the Best Pastrami Sandwich
The secret is in the methodology of putting the sandwich together. Sure, you can stack the ingredients on bread and heat it, but some ingredients need to be nurtured. I like to heat the sauerkraut with a little butter and caraway seeds, then toss in the pastrami to warm it up a bit before assemblying the pastrami masterpiece!
Next, you’ll want a really flavorful bun. I like brioche buns, rye bread or toasted onion rolls from the deli…absolutely delicious with the peppery pastrami and tangy sauerkraut.
The next quality ingredient is provolone cheese. This mild white cheese melts beautifully under the broiler. Add a dab of good quality Thousand Island dressing and you’ve got a absolutely the best hot pastrami sandwich!
Hot Pastrami Sandwich
- 4 oz. pastrami shaved
- 4 oz. sauerkraut
- 2 oz. Thousand Island salad dressing
- 6 oz. Provolone cheese sliced
- 1 tablespoon butter
- 1 tablespoon caraway seeds
- 2 artisan or Brioche buns
- Preheat oven to broil
- Cut buns in half
- Put 1/2 teaspoon of butter on each bottom bun;
- Place in broiler for 2 minutes; place top buns along side, but with no butter; remove when slightly brown and set aside
- Place 1/2 teaspoon butter in skillet on medium low heat; add caraway seeds and heat for about 3 minutes (until you can smell them toasting)
- Add sauerkraut to skillet on low heat; toss and simmer until caraway seeds are well combined into sauerkraut; slide sauerkraut to one side of the skillet
- Add pastrami to the other side of the skillet; turn the heat up to medium, tossing pastrami until it is heated thoroughly
- Layer bottom buttered buns with dressing, pastrami, sauerkraut, and cheese; return to broiler until cheese has melted
- Place top bun on sandwich and enjoy!