Katz Deli Pastrami Sandwich Recipe: Classic New York Delicatessen Style

This recipe delivers the authentic taste of New York deli culture with a classic pastrami sandwich that’s been perfected over generations.

I’ve refined the technique to recreate Katz Deli’s signature flavor—tender, spiced pastrami piled high on soft rye with tangy mustard. The result is a sandwich that captures the essence of traditional delicatessen craftsmanship.

Ingredients for Katz Deli Pastrami Sandwich

Quality deli ingredients deliver that iconic New York sandwich experience at home.

The pastrami is non-negotiable. Katz Deli ships nationwide, or look for Boar’s Head at your grocery store. Ask for it sliced thin—about 1/8 inch—and leave the fat cap on for flavor. The rye bread should be soft marbled rye, not that dense pumpernickel. Seeded rye adds texture if you prefer. For authentic flavor, use a good-quality Swiss cheese that melts easily.

No Swiss? Provolone or Gruyère work in a pinch. Skip the pickles? Add sliced green tomatoes for acidity. The Russian dressing can be swapped for thousand island. If you can’t find sauerkraut, shredded cabbage with a splash of vinegar mimics the tang. The coriander and paprika on the pastrami crust are traditional—don’t skip them.

Pastrami keeps 5-7 days in the fridge, tightly wrapped. The sandwiches assemble best fresh—rye bread goes soggy if made ahead. Leftovers? Toast the bread first. For the full deli experience, serve with a side of half-sour pickles.

Step-by-Step Instructions for Katz Deli Pastrami Sandwich

Master the technique behind this iconic deli creation with precision and attention to detail.

Step 1: Season and Warm the Pastrami

Begin by combining 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Paprika, and 1 tsp Coriander Seeds in a small bowl. Rub this spice blend evenly over the 2 lb Pastrami slices, ensuring each piece is well coated. This step enhances the meat’s natural flavors and creates that signature deli aroma.

Place the seasoned pastrami in a large skillet over medium heat. Warm the slices for 2-3 minutes per side until they’re heated through and the edges begin to curl slightly. The spices will become fragrant, and the pastrami will take on a deeper color. Remove from heat and set aside.

Step 2: Prepare the Rye Bread

Spread 1 tbsp Unsalted Butter on one side of each 8 slices Rye Bread. This will create a crispy, golden exterior when toasted. Heat a clean skillet or griddle over medium heat and place the bread butter-side down.

Toast for 2-3 minutes until the bread develops a rich golden-brown crust. Flip and toast the other side briefly, about 1 minute, to warm through without burning. The marbled rye should be crisp on the outside but still soft inside for the perfect texture contrast.

Step 3: Layer the Sandwich Components

On the unbuttered side of four toasted bread slices, spread a thin layer of 0.5 cup Yellow Mustard and 0.25 cup Mayonnaise combined. This tangy base complements the pastrami’s richness. Add 2 slices Swiss Cheese to each, followed by a generous portion of the warmed pastrami, dividing the 2 lb Pastrami evenly.

Top the pastrami with ¼ cup Sauerkraut and ¼ cup Dill Pickles per sandwich, distributing them evenly. For an authentic touch, drizzle 2 tbsp Russian Dressing over the sauerkraut on each sandwich. The acidity from the pickles and sauerkraut cuts through the meat’s richness beautifully.

Finish by placing the remaining toasted bread slices on top, butter-side out, and press down gently to compress the layers.

Step 4: Toast and Serve

Return the assembled sandwiches to the skillet over medium-low heat. Cook for 2-3 minutes per side, pressing down lightly with a spatula. This final toasting melts the Swiss cheese and allows all the flavors to meld together.

The sandwich is ready when the cheese is fully melted and the exterior is golden brown and crisp. The internal temperature should reach 140°F to ensure the pastrami is properly warmed through. Slice diagonally and serve immediately while hot and crispy.

Dietary Considerations for This katz deli pastrami sandwich

Gluten-Free Options

Swap the marbled rye bread for a high-quality gluten-free rye-style loaf. I recommend Canyon Bakehouse or Schar brands for best texture. Toast slightly longer to achieve that crisp exterior without drying it out. 💡

Dairy-Free Adaptations

Replace Swiss cheese with dairy-free slices like Violife or Follow Your Heart Swiss-style. Use a dairy-free mayo such as Hellmann’s Vegan. The pastrami and pickles remain unchanged, keeping the classic deli flavor intact.

Lower Sodium Version

Opt for low-sodium pastrami—Applegate makes a great option. Use low-sodium sauerkraut and unsalted butter. Reduce the mustard by half or try a whole-grain mustard which often has less sodium than yellow mustard.

Vegetarian Alternative

For a meat-free twist, use thinly sliced smoked tofu or store-bought seitan pastrami (like Upton’s Naturals). Season the same way with black pepper, garlic powder, and paprika for that signature spice crust.

Keto-Friendly Swaps

Use low-carb tortillas or lettuce wraps instead of rye bread. Skip the sauerkraut or use a small amount. Pile on extra pastrami and cheese to keep it satisfying. The pickles and mustard remain keto-friendly as-is. ⚡

Nut Allergy Notes

This recipe is naturally nut-free, but always check labels on mustard and mayonnaise for cross-contamination warnings. Some brands process in facilities that handle nuts. Stick with trusted brands like French’s or Duke’s for safety.

Frequently Asked Questions