Pastrami on Rye Recipe

Try this unique pastrami on rye recipe created by a father/son duo that has been influenced by German culture and a love of pickles.

From Curing and Smoking Made at Home
August 2018

  • pastrami-sandwich
    A layered sandwich between three slices of bread and paired with tangy pickles and sauerkraut.
    Photo by Nick Pope
  • curing-smoking-meats
    “Curing and Smoking Made at Home” is filled with tips and tricks for curing and smoking your own homemade meats.
    Courtesy of Firefly Books
  • pastrami-sandwich
  • curing-smoking-meats

In Curing and Smoking Made at Home (Firefly Books, 2012) by Dick and James Strawbridge, readers will learn new ways to smoke their own meat at home. There are a variety of meats and ways to process each variety. Find this excerpt in chapter 6, “Hot-Smoking.”

The king-size double-decker sandwich with sauerkraut, pickles and mustard is what made New York delis famous. Our preferred way of serving it is influenced by our time spent living in Germany and a simple love of pickles.



 For the Sauerkraut

  • 15 ml (1 tablespoon) olive oil
  • 1 onion, thinly sliced
  • 1 cabbage, shredded
  • 310 ml (1-1/3 cup) apple cider vinegar
  • 125 ml (1/2 cup) cider
  • 15 ml (1 tablespoon) salt

For the Sandwich

  • 500 g (1 pound) pastrami, thinly sliced (How to Make Pastrami)
  • 16 mini pickles, sliced
  • 12 slices rye bread
  • English mustard


  1. First make the sauerkraut. This is a quick recipe that doesn’t take as long as the traditional fermenting method. Heat the oil in a pan then add the onion and cook until it softens. Add the cabbage, vinegar, cider and salt and bring to a boil. Reduce to a simmer and cook for about 30 minutes, adding water if it gets too dry. This simple sauerkraut will keep for 2 weeks in the fridge if stored in a sealed jar.
  2. Use 3 slices of bread and 6–8 slices of pastrami for each sandwich.
  3. Spread the first slice of bread with mustard, add a layer of sauerkraut and top with a layer of pastrami and sliced pickles.
  4. Repeat this sequence and finish with the third slice of bread.

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Reprinted with Permission from Curing and Smoking Made at Home and Published by Firefly Books.