Wagyu Pastrami Sandwich

Course: lunch

Cuisine: American, Jewish

Prep Time: 5

Cook Time: 10

Simmering (if starting with room temp whole pastrami): 3

Total Time: 3 15

Servings:

Calories: 417kcal

Author: Kris Longwell

This sandwich really is epic. You can order the Wagyu pastrami and homemade Jewish rye bread and have it delivered to your doorstep (see NOTES), or you can pick them up from your favorite deli and bakery. No matter what, you'll have amazing results.

Print Recipe

Ingredients

2 lbs pastrami wagyu or regular, sliced
4 tablespoon whole grain mustard
1 bottle dark beer
6 slices rye bread
1 cup brown mustard i.e., spicy

Instructions

Heating the Whole Pastrami (if using whole pastrami)

Heat a large pot (big enough to fit the entire whole pastrami) with enough water to fully submerge the cut of meat. Bring to a gentle boil. Add the pastrami and simmer for 3 hours. Carefully remove from the water and place on a cutting board. Use a sharp knife to cut away thin slices of the meat.

Prepare the Sandwiches

In a pot, combine beer and mustard and bring to boil. Add pastrami and simmer for 3 minutes. Remove with a pair of tongs.
Generously spread the brown mustard on one side of the sliced bread.
Stack the slices of pastrami on half of the bread slices (about 1 to 2 inches tall).
Top with the remaining bread slices (with mustard facing down). Slice down the middle of each sandwich and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We love to order our Wagyu pastrami from Gourmet Food Store. Fresh homemade Jewish rye bread is amazing from Zingerman's Bakery.

Of course, you can get pastrami and rye bread from your favorite deli and bakery and still have absolutely amazing results.

Whole pastrami (or sliced pastrami) can be wrapped and frozen for up to 2 months. Leftover sliced pastrami can be kept in the fridge for up to 1 week.

Nutrition

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