For a classic New York pastrami sandwich, select fresh, high-quality pastrami from a deli counter, with well-marbled layers and a peppery crust. When purchasing pre-cooked, choose thickly sliced pastrami for an authentic New York pastrami sandwich texture.
Pastrami on rye bread is the traditional choice for this recipe and it’s even better when lightly toasted to create a hot pastrami sandwich and add additional texture to the plate. Don’t overload the sandwich with additional elements as the best New York pastrami sandwiches are made with a simple selection of ingredients to let the meat come to the fore.
What to Serve with Pastrami Sandwich
A New York pastrami sandwich is a hearty dish on its own and can be enjoyed simply by itself for a tasty lunch. When pairing with sides, opt for other deli dishes. Dill pickles, either whole or in spears, bring a tart and crunchy flavor to the plate to offset the richness of the pastrami. It’s also typically served alongside thin, salted, potato chips in New York to enhance the saltiness of the pastrami. Coleslaw or carrot slaw brings a desirable creamy crunch to the dish.
For drinks pairings, a soda best complements this iconic sandwich for a refreshing lunchtime beverage. Iced tea is another light, flavorful option for a hot day.
What is Pastrami?
Juicy and tender with a crunchy exterior, pastrami is a type of cured and smoked meat typically made from beef navel. It’s well-known for its spicy, smoky flavor, and found in many New York deli sandwiches. Pastrami originally hails from Romania and made its way over to New York during mass Jewish immigration in the latter half of the 19th century.
Pastrami is made through a process of curing, soaking the meat in a brine for several days to preserve the meat and impart flavor. After curing, the meat is coated in a spice rub, before being smoked at a low temperature for hours to give it that signature smoky aroma and flavor. It’s often then steamed before being sliced, to make it extra tender and juicy.
Though similar to corned beef, there are a few key differences. Pastrami is usually made from beef navel, whereas corned beef is typically made using beef brisket. Both are brined, but corned beef isn’t brushed in spice mixture, as with pastrami. Pastrami is also steamed before serving but corned beef is generally boiled instead.
Best Pastrami Sandwich in NYC
Katz’s Delicatessen is one of the most famous and well-known places to try a New York pastrami sandwich in its home city. Though lines are common, it’s a classic spot to enjoy traditional pastrami sandwiches. Sarge’s Delicatessen & Diner is another popular local restaurant that's open 24/7 for sandwiches around the clock in the “city that never sleeps.”
For more ideas on where to eat in New York, our latest guide covers all the top spots whether you’re after pizza or pastrami.
