Hot Pastrami Sandwich

There’s nothing fancy going on here—just solid ingredients, a smart way to layer things, and a little heat. This hot pastrami sandwich is my personal take on the deli classic. Think thin-sliced pastrami, melty provolone, punchy sauerkraut, and a swipe of creamy Thousand Island dressing, all tucked inside warm, crusty bread.

If you’re not into sauerkraut or cheese, skip ’em. But I’ll be honest—I like mine stacked and gooey. Once it hits the pan or oven, the whole thing gets melty and bold and downright addictive.

Why I Keep Coming Back to This Sandwich

Every time I make this sandwich, I’m reminded of why it’s become a go-to at home. It’s ridiculously easy to pull together—perfect for those “what’s for dinner?” moments when you’re already halfway to hungry.

Here’s why I love it:

• It’s fast. Ten minutes, and you’re crunching into that first bite.
• It’s flexible. Add cheese, skip the sauerkraut, go heavy on the dressing—whatever works for you.
• It’s comforting. That warm pastrami with the sweet-tangy combo of dressing and kraut hits the spot every single time.

When I want a deli fix without heading out, this is what I make. It’s the kind of sandwich that feels like more than just lunch.

Let’s Talk Ingredients (And What You Shouldn’t Skimp On)

Anyone can toss meat between bread, but a memorable hot pastrami sandwich comes down to the right components.

Pastrami
Start with the good stuff. I usually go with pastrami from a local deli that makes their own, but Boar’s Head from the grocery store deli counter works just fine. If you want something a little lighter, turkey pastrami is a solid option.

Bread
Rye is traditional, but I often grab onion rolls or soft brioche buns. Something sturdy that holds its shape but soft enough to squish between your hands. The onion rolls give a little extra savory flavor—highly recommended.

Cheese
This part’s optional, but I’m team cheese all the way. Provolone melts beautifully and has just enough flavor without overpowering the pastrami. Swiss or mozzarella will do in a pinch.

Sauerkraut
Get the kind from the refrigerated section if you can—it’s brighter and crunchier. Canned kraut works, but it’s not quite the same. I like to cook it with a pinch of caraway seeds to mellow the tang and give it that deli-style vibe.

Dressing
You could use mustard, but I usually go for Thousand Island. Ken’s is my go-to when I don’t feel like mixing up a homemade version. It balances the salty meat and tangy kraut really well.

Caraway Seeds
A little goes a long way. Toast them lightly before adding to the kraut—they bring this subtle depth that makes the sandwich taste like it came straight from a deli in New York.

How I Make My Hot Pastrami Sandwich at Home

This is more than just slapping ingredients on bread. Here’s how I build it so everything’s hot, gooey, and full of flavor.

1. Drain the sauerkraut and set it aside. You don’t want a soggy sandwich.
2. Preheat the oven to 350°F. You can skip this step, but warm bread makes a big difference.
3. Heat a nonstick skillet over medium heat. Add the sauerkraut and sprinkle in some caraway seeds. Cook for 3–4 minutes until the kraut’s warm and the seeds are fragrant.
4. Move the kraut to the side of the skillet and add your shredded pastrami. Let it heat through.
5. Lay slices of cheese on your bread and warm them in the oven for a few minutes—just until the cheese melts and the edges of the bread get golden.
6. Assemble: Bread on the bottom, pile on that hot pastrami, spoon over the warm kraut, drizzle Thousand Island dressing, and top it off with the other slice of bread.

That’s it. No fuss, just flavor.

Tips That Make This Sandwich Better Every Time

• Use a nonstick skillet or a bit of butter so nothing sticks.
• Rough-chop the pastrami if it’s sliced too thick—it makes the sandwich easier to bite into.
• Want a pressed version? Use a panini press or smash it in the pan like a grilled cheese.
• Bread preferences? Toast it dry, butter it, or brush with olive oil—it’s your call.
• Go light on kraut unless you’re a serious fan. A little gives enough tang.

Common Questions I Get About This Recipe

Is there a difference between pastrami and corned beef?
Yes—pastrami is smoked, corned beef is just brined. Pastrami has a deeper flavor and that black peppery crust.

What’s the best bread for this sandwich?
Rye is classic, but onion rolls, brioche buns, or even toasted sourdough all work beautifully.

Which cheese should I use?
Provolone is my favorite, but Swiss adds a nice sharpness too. Or skip cheese altogether if you prefer the traditional route.

Hot or cold?
Definitely hot. The melty cheese, warm meat, and crispy bread take this from good to great.

What to Serve With It

When I make this sandwich for lunch or dinner, I usually throw in one of these on the side:

• Kettle chips or crispy fries
• Kosher dill pickles or pickled onions
• A cold potato salad or coleslaw
• Or even just a cold beer if it’s the weekend

Also try these Sandwich recipes:-

• Cuban Sandwich
• Classic Cheese Sandwich
• Keto Spicy Chicken Sandwich – Chick-fil-A Style