We love a deli-style pastrami sandwich and know how long it can take to make the pastrami from scratch, but our version uses pre-cooked, sliced pastrami for a cheat's version and we can't get enough of this super simple and speedy recipe.
This sarnie is filled with Emmental cheese, American mustard, sauerkraut, pastrami and rocket - and then garnished with some cornichons on the top for a tasty decorative finish.
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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
315
Ingredients
50 g butter, softened
8 slices light rye bread, or your favourite sliced bread
50 g Emmental cheese, grated
2 Tbsp. American yellow mustard
175 g sauerkraut, excess liquid drained
12 slices pastrami
50 g rocket
cornichons, to serve
Directions
Step 1
Spread the butter over one side of each of the bread slices. In a medium bowl, mix the cheese and mustard. Spread over four of the buttered slices.
Step 2
Top each of these slices with a quarter of the sauerkraut, three folded slices of pastrami and quarter of the rocket. Top with the remaining slices of bread (butter-side down). Skewer two cornichons, then the whole sandwich, and serve with extra cornichons alongside, if you like.
GH TIPS:
Pastrami is meat (usually beef) that has been cured in brine and spices before cooking, but you could also use thinly sliced roast beef here if you prefer.
Serve with a side of crisps and an ice cold beer or cider for a satisfying lunchtime option.
Our favourite sandwich recipe right now, especially for picnics and feeding a crowd is our chicken caesar picnic loaf. It's served in a whole loaf of bread, stuffed to the brim with chicken caesar flavoured fillings - delish!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
