The Simple Step That Will Make Your Homemade Pastrami Sandwich Taste Like It Came From A Deli - Tasting Table

"There's a very big difference between a good pastrami sandwich and a great one, and much of that comes down to the meat. You know right away when you're eating a perfectly cooked piece of pastrami - it should be tender, juicy, and bursting with so much natural flavor that you shouldn't need any toppings to compliment it. But there is one other small step you need to take to build the ultimate deli-style pastrami sandwich, and that's toasting the bread."

"Toasting the slices enhances these flavours and amplifies the savory quality of the pastrami. It also boosts aesthetics and it creates a crunchy exterior that contrasts with the soft meat. Tasting Table previously spoke with self-taught chef Owen Han, who wrote "Stacked: The Art of the Perfect Sandwich", about building the perfect pastrami sandwich, and he recommended toasting the bread with butter to create a sturdy base to support the weight of the meat."

"Rye is the traditional choice for pastrami, and it's been the prime pick for most Jewish delis since the sandwich became popular in New York during the late 1800s. This is mainly because rye bread has been entangled with Jewish heritage for generations. Known for its health benefits and stable shelf life, it was a staple food for Eastern Europeans who brought it to the U.S. in a wave of immigration around the 19th century."

Pastrami's quality—tender, juicy, and intensely flavorful—defines the difference between a good sandwich and a great one. Toasting rye bread amplifies its robust, earthy flavors and complements the pastrami's savory profile while adding a crunchy exterior that contrasts the soft meat. Buttering the slices and toasting them on a skillet, griddle, or toaster creates a sturdy, warm foundation to support the weight of generous meat portions. Rye's long association with Jewish delis stems from Eastern European immigration and its tangy flavor, health benefits, and shelf stability. Heating the meat before assembly helps maintain crispness and warmth in the finished sandwich.

Read at Tasting Table