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The Ultimate Guide to This Deli Classic
Pastrami is a classic American deli food, so common in New York it’s hard to imagine it was created anywhere else. But the history of this iconic sandwich can be traced back hundreds of years and across continents.
History of pastrami sandwiches
Romanian Jewish immigrants brought pastrami to the U.S. in the late 19th century. In fact, the word ‘pastrami’ probably comes from the Romanian ‘a păstra,’ which means to preserve or keep. It was likely originally spelled ‘pastrame,’ in Yiddish spelling, but was probably changed to “pastrami” to imitate “salami.”
But the history of pastrami goes back even further, all the way to Ottoman Turks. According to “The Artisan Jewish Deli at Home,” Ottomans made dried, salt-cured meat rubbed with spices called “pastirma.” Pastirma migrated to Eastern Europe along the silk road, and was adapted by Romanians who used cured goose breast.
In the U.S., beef brisket was cheaper than goose breast, and refrigeration was more readily available, so people could use less salt in the brine and pastrami became softer and less like a beef jerky. Pastrami is still mostly made of tough cuts of meat, cured in a salt brine with garlic, coriander, black pepper, and often other spices including paprika, cloves, allspice and mustard. It’s then smoked and steamed.
Sussman Volk, a kosher butcher from Lithuania, is sometimes credited with making the first pastrami sandwich sold in the U.S. in the 1890s, following a recipe from his Romanian friend. According to the book “Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen,” Americans were just getting into sandwiches around this time, which helped the pastrami explode in popularity. Today, the classic New York sandwich has migrated across the U.S., with delis from Chicago to Houston to San Francisco and everywhere in between serving their own unique version.
What is on a pastrami sandwich?
These days, modern delis make pastrami sandwiches with a wide variety of ingredients, but a classic pastrami sandwich includes the pastrami meat and mustard on rye bread, with sour pickles served on the side.
What kind of meat is pastrami?
Pastrami on rye is generally made with beef brisket, particularly the navel cut. Originally, Ottomans made pastrami with everything from beef to goat, and Romanians were fond of goose breast. Some chefs around the U.S. today use lamb, turkey, or even salmon or tofu.
What condiments do you put on a pastrami sandwich?
Old fashioned mustard is the classic pastrami condiment. Some purists are against adding mayonnaise, while others insist it’s needed to add some moisture to the sandwich. Some serve pastrami reuben-style, with sauerkraut, and some delis get creative with kimchi, tahini, or barbecue sauce.
What’s the difference between a reuben and a pastrami sandwich?
A Reuben sandwich is traditionally made with corned beef, while pastrami is made with beef brisket that’s been cured, smoked, spiced, and steamed. A pastrami sandwich is often served with only mustard. Meanwhile, a Reuben usually has sauerkraut, melted Swiss cheese and Russian dressing. Both are served on rye bread.
Read More: Pastrami vs Corned Beef
Most famous pastrami sandwiches
The most famous pastrami sandwiches in the world are found at NYC delis like Junior’s Restaurant or Pastrami Queen, though Primanti Bros. in Pittsburgh and Langer’s Deli in Los Angeles give them a run for their money.
Pastrami Queen
Since 1956, Pastrami Queen has been selling juicy, smoky pastrami with garlicky sour pickles. Anthony Bourdain called the restaurant’s pastrami sandwich “the real deal.” Luckily for those outside of New York, it can be ordered in kits for four or eight people.
Junior’s Restaurant
Junior’s Restaurant, in Brooklyn, makes an extravagant corned beef and pastrami sandwich, mixing the best of two famous deli meats. A sandwich kit comes with onion rye rolls, a pound of both pastrami and corned beef, a jar of mustard, a pint of coleslaw and six pickles.
Liebman’s Kosher Deli
There were once more than 100 kosher delis in the Bronx. Today, there’s only Liebman’s. The deli has stood the test of time thanks to its incredible food, including the pastrami sandwich. This classic version is served with mustard, rye bread and pickles. Classics are classics for a reason.
Sarge’s Deli
Sarge’s Deli does another classic version. The recipe has been in the family for generations and hasn’t changed since the deli opened its doors in 1964. It comes with meat, rye bread, mustard and pickles, though you can order coleslaw and other sides.
Primanti Bros
Pittsburgh residents know that Primanti Bros. makes a legendary pastrami sandwich. It can also be ordered to make at home. Their version includes cheese, coleslaw, tomatoes, and hot sauce in addition to pastrami.
Langer’s Deli
Langer’s Original #19 pastrami sandwich features pastrami, house-made coleslaw, Russian dressing and Swiss cheese on rye bread. Purists might scoff at the additional ingredients, but many others call it the best pastrami sandwich in America, earning it two James Beard Foundation Awards and a spot on Food Network’s “The Best Thing I Ever Ate.” They do also sell a classic pastrami sandwich kit, with only pastrami meat, mustard, and rye bread.
Read More: Best Pastrami Sandwiches
