We love a deli-style pastrami sandwich and know how long it can take to make the pastrami from scratch, but our version uses pre-cooked, sliced pastrami for a cheat's version and we can't get enough of this super simple and speedy recipe.
This sarnie is filled with Emmental cheese, American mustard, sauerkraut, pastrami and rocket - and then garnished with some cornichons on the top for a tasty decorative finish.
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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
315
Ingredients
50g
butter, softened
8 slices light rye bread, or your favourite sliced bread
50g
Emmental cheese, grated
2Tbsp.
American yellow mustard
175g
sauerkraut, excess liquid drained
12
slices pastrami
50g
rocket
cornichons, to serve
Directions
Step 1
Spread the butter over one side of each of the bread slices. In a medium bowl, mix the cheese and mustard. Spread over four of the buttered slices.
Step 2
Top each of these slices with a quarter of the sauerkraut, three folded slices of pastrami and quarter of the rocket. Top with the remaining slices of bread (butter-side down). Skewer two cornichons, then the whole sandwich, and serve with extra cornichons alongside, if you like.
GH TIPS:
Pastrami is meat (usually beef) that has been cured in brine and spices before cooking, but you could also use thinly sliced roast beef here if you prefer.
Serve with a side of crisps and an ice cold beer or cider for a satisfying lunchtime option.
Our favourite sandwich recipe right now, especially for picnics and feeding a crowd is our chicken caesar picnic loaf. It's served in a whole loaf of bread, stuffed to the brim with chicken caesar flavoured fillings - delish!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
