New York-Style Pastrami Sandwich

These scrumptious pastrami sandwiches instantly make you feel like you’re in a Jewish New York deli. Not that I’ve ever been to New York, so I only have a vague idea of what that would be like, but when you tuck into one of these it’s hard not to get a little carried away.


Once again this recipe makes use of that crunchy, tangy kimchi of  the West they call sauerkraut; not necessarily because I wanted to maintain a theme here, but more because the sauerkraut I used for my spicy mash recipe came in a  500 g package and I only used half of it.  Luckily this sandwich provides an equally delicious way of using the other 250 grams. While eating it for lunch might make more sense, it is so satisfying that it could easily serve as a cold dinner.

Ingredients (for 2 large sandwiches)

4 tbsp organic full fat mayonnaise

2-3 tsp horseradish

a pinch of ground smoked paprika

a few drops of Tabasco

1 shallot finely chopped

1 large or 2 small pickles finely chopped

250 g organic unpasteurised sauerkraut

200 g  organic pastrami, thinly sliced

2 pickles, sliced lengthwise

optional: a few leaves of rocket

4 slices of wholegrain bread


  • make a dressing with the mayonnaise, horseradish, Tabasco, chopped shallot, chopped pickle, maggi and smoked paprika.
  • mix the sauerkraut with half the dressing.
  • layer the sandwiches as follows: sauerkraut, pastrami, dressing, pickles, sauerkraut, dressing, rocket.

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