Pastrami on Rye
Piled-high pastrami with tangy mustard and pickles on dark rye bread, a New York deli classic.
20minutes
2servings
580calories
44gprotein
$3.70per serving
Ingredients (serves 2)
- 8 oz deli pastrami
- 2 slices rye bread
- 2 tbsp dijon mustard
- 1 tbsp butter
- 4 dill pickle spears
- 1 tbsp caraway seeds
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Butter both slices of rye bread on one side.
- 2
Heat a skillet over medium heat and place one bread slice butter-side down.
- 3
Spread dijon mustard on the bread in the skillet.
- 4
Pile pastrami slices on top of mustard, sprinkle with caraway seeds.
- 5
Spread mustard on second bread slice and place butter-side up on top.
- 6
Cook until bottom bread is golden brown and crispy, about 4 minutes.
- 7
Flip carefully and cook other side until golden, about 2 minutes.
- 8
Serve hot with dill pickle spears on the side.
