Pastrami on rye

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A real pastrami sandwich does not need much besides good bread, warm slices of peppery pastrami and sharp mustard. The trick is restraint: keep it simple and let the meat do the talking.

Serves: 4 people

Preparation time: 30 min

Ingredients

• Rye bread – 8 slices
• Pastrami, thinly sliced – 400 g
• Yellow or deli mustard – 4 tbsp
• Pickles – to serve
• Butter – optional, for toasting

Method

1. Warm the pastrami gently, either by steaming it briefly or heating it very lightly in a pan. Warm pastrami tastes fuller and stays tender.
2. Toast the rye bread if you like a little bite, or leave it soft if you prefer a classic deli style.
3. Spread the bread with mustard. Be generous enough for flavor, but not so much that it takes over the sandwich.
4. Pile the pastrami high on the bread and close the sandwiches.
5. Slice in halves and serve with pickles on the side.