Pastrami on Rye

Ingredients · 2 servings

• 340 gPastrami, hand cut
• 4 sliceRye bread
• 2 tbspYellow mustard
• 2Pickle

Equipment

stovetop, measuring spoon, cutting board, steamer, skillet, tongs, bread knife, plate, butter knife

Instructions

1. 1
   Mise En Place

   Gather pastrami, rye bread, yellow mustard, and pickle, then set out a steamer, skillet, tongs, bread knife, and plate. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Steam Pastrami

   Heat the steamer until steady steam rises, then add pastrami in loose folds and cover until hot and supple. · 5 min

   What to look for: Pastrami looks glossy, relaxed, and steamy.

3. 3
   Warm Rye

   Warm rye bread in a dry skillet over medium heat until fragrant and lightly pliable, keeping the slices soft. · 2 min

   What to look for: Bread is warm, aromatic, and still flexible.

4. 4
   Spread Mustard

   Spread yellow mustard over 1 side of each warm rye slice, using enough for a sharp deli bite without soaking the bread. · 1 min

   What to look for: Mustard forms a thin, even yellow layer.

5. 5
   Build Sandwich

   Pile hot pastrami high on 2 mustard coated rye slices, then close with the remaining slices and press gently. · 1 min

   What to look for: Sandwiches are tall, full, and neatly closed.

6. 6
   Serve With Pickle

   Serve each sandwich immediately with pickle on the side while the pastrami is steamy and the rye is still soft. · 1 min

   What to look for: Pastrami is visibly hot and the pickle is crisp on the plate.