There's no magic to making the best hot pastrami sandwich, just technique in preparing the sauerkraut.
This quick and easy hot sandwich is loaded with shaved pastrami, sauerkraut, thousand island dressing an creamy Provolone cheese.
And when you heat this baby up, it's even better!
You'll love this recipe!
- Quick and easy - ready in minutes!
- Filling & Flavorful - the salty pastrami works great with the sweet dressing and tangy sauerkraut
Hot Pastrami and Reuben sandwiches are staple items you'll find in most Kosher delicatessens but they're actually not Kosher because they include meat and cheese together.
What's the difference between Hot Pastrami and Corned Beef?
While both are cured meats, corned beef is boiled and pastrami is smoked and is often 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.
A classic Reuben sandwich is made with corned beef. I like to serve pastrami sandwich with a side of coleslaw, potato chips and a pickle!
Here's what you'll need:
Brioche or hamburger buns, pastrami, Provolone cheese, sauerkraut, Thousand Island dressing, caraway seeds, butter.
You can use either corned beef or pastrami in this recipe. I usually get shredded pastrami from the delicatessen.
How to make it:
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.
Heat the sauerkraut with a little butter and caraway seeds, then toss in the pastrami to warm it up a bit before assembling the sandwich.
Lightly toast the buns; place hot pastrami on bun, then sauerkraut, then cheese; place under broiler for a few minutes, slather on some 1000 Island dressing and dig in!
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.
So the next time your in "a New York state of mind" and can't get to your favorite New York deli, make the best hot pastrami sandwich at home!
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♥ If you make this recipe, please leave a comment and rating! I love to hear from you!
Hot Pastrami Sandwich
- 4 oz. pastrami shaved
- 4 oz. sauerkraut
- 2 oz. Thousand Island salad dressing
- 6 oz. Provolone cheese sliced
- 1 tablespoon butter (½ tablespoon for buns; ½ tablespoon for caraway seeds)
- 1 tablespoon caraway seeds
- 2 artisan or Brioche buns
- Preheat oven to broil
- Cut buns in half
- Put ½ teaspoon of butter on each bottom bun;1 tablespoon butter
- Place in broiler for 2 minutes; place top buns along side, but with no butter; remove when slightly brown and set aside2 artisan or Brioche buns, 1 tablespoon butter
- Place ½ teaspoon butter in skillet on medium low heat; add caraway seeds and heat for about 3 minutes (until you can smell them toasting)1 tablespoon butter, 1 tablespoon caraway seeds
- 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 skillet4 oz. sauerkraut
- Add pastrami to the other side of the skillet; turn the heat up to medium, tossing pastrami until it is heated thoroughly4 oz. pastrami
- Layer bottom buttered buns with dressing, pastrami, sauerkraut, and cheese; return to broiler until cheese has melted
- Place top bun on sandwich and enjoy!
- Lightly butter buns and place under broiler for a few seconds; this helps keep the sandwich from falling apart when you add the fixings
- Return assembled sandwich to broiler after you add the cheese