17 Delicious Pastrami Recipes Amazing

Unleash the bold flavors of pastrami with our roundup of 17 mouthwatering recipes that promise to spice up your mealtime! Whether you’re crafting a hearty sandwich, tossing it into a savory stew, or experimenting with unexpected dishes, pastrami’s rich, smoky taste is a game-changer. Perfect for home cooks looking to impress, these recipes are your ticket to deliciousness. Dive in and discover your next favorite dish!

Classic New York Pastrami Sandwich

Whip up the ultimate deli delight with this Classic New York Pastrami Sandwich. Stacked high, packed with flavor, and ready to devour in minutes.

Ingredients

• For the sandwich:
  • 8 oz pastrami, thinly sliced
  • 2 slices rye bread
  • 2 tbsp Russian dressing
  • 1/4 cup sauerkraut
  • 2 slices Swiss cheese
• For the Russian dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp horseradish
  • 1 tsp Worcestershire sauce

Instructions

1. Preheat a skillet over medium heat (350°F).
2. Spread 1 tbsp Russian dressing on each slice of rye bread.
3. Layer pastrami on one slice, then top with sauerkraut and Swiss cheese.
4. Place the other slice of bread on top, dressing side down.
5. Butter the outside of the sandwich lightly.
6. Grill in the skillet for 3-4 minutes per side, until the bread is golden and the cheese melts.
7. Let the sandwich rest for 1 minute before cutting.

Now relish the crispy rye, the melt-in-your-mouth pastrami, and the tangy sauerkraut. Serve with a pickle spear for that authentic deli experience.

Pastrami and Swiss Cheese Omelette

Pastrami and Swiss cheese collide in this fluffy, savory omelette that’s a game-changer for your breakfast routine. Perfect for those mornings when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• For the omelette:
• 3 large eggs
• 1 tbsp unsalted butter
• 1/4 cup diced pastrami
• 1/4 cup shredded Swiss cheese
• Salt and pepper to taste

Instructions

1. Crack 3 large eggs into a bowl and whisk until fully blended. Season with a pinch of salt and pepper.
2. Heat a non-stick skillet over medium heat (350°F) and melt 1 tbsp of unsalted butter, swirling to coat the pan evenly.
3. Pour the whisked eggs into the skillet. Let them sit for a few seconds until the edges start to set.
4. Gently push the cooked edges towards the center with a spatula, tilting the pan to let the uncooked eggs flow to the edges.
5. Sprinkle 1/4 cup diced pastrami and 1/4 cup shredded Swiss cheese over one half of the omelette once the eggs are mostly set but still slightly runny on top.
6. Fold the omelette in half with the spatula, covering the filling. Cook for another 30 seconds to melt the cheese.
7. Slide the omelette onto a plate. Serve immediately for the best texture and flavor.

With its melty Swiss cheese and smoky pastrami, this omelette is a flavor bomb that’s surprisingly easy to make. Try serving it with a side of pickles or a dollop of sour cream for an extra kick.

Pastrami Reuben Sandwich

Nothing beats the classic Pastrami Reuben Sandwich when you’re craving something hearty and flavorful. Layer up that smoky pastrami with tangy sauerkraut and Swiss cheese, then grill it to perfection for a sandwich that’s downright irresistible.

Ingredients

• For the sandwich:
  • 8 slices rye bread
  • 1 lb pastrami, thinly sliced
  • 1 cup sauerkraut, drained
  • 8 slices Swiss cheese
  • 1/2 cup Thousand Island dressing
  • 4 tbsp unsalted butter, softened

Instructions

1. Preheat a large skillet or griddle over medium heat (350°F).
2. Spread 1 tbsp Thousand Island dressing on one side of each slice of rye bread.
3. Layer pastrami, sauerkraut, and Swiss cheese on 4 slices of bread, then top with the remaining slices, dressing side down.
4. Spread 1/2 tbsp butter on the outer side of each sandwich.
5. Place sandwiches in the skillet, buttered side down. Cook for 3-4 minutes until golden brown.
6. Spread remaining butter on the top side of each sandwich, then flip. Cook for another 3-4 minutes until the second side is golden and the cheese is melted.
7. Remove from heat and let rest for 1 minute before slicing diagonally.

The Pastrami Reuben Sandwich delivers a perfect crunch with every bite, thanks to the buttery, grilled rye bread. The melty Swiss cheese and tangy sauerkraut balance the rich pastrami, making it a sandwich you’ll want to make again and again. Serve it with a side of pickles for an extra punch of flavor.

Pastrami Hash with Fried Eggs

Alright, let’s dive straight into this mouthwatering Pastrami Hash with Fried Eggs—**no fluff**, just flavor. **A** crispy, savory breakfast that’s ready in minutes and packed with bold tastes.

Ingredients

• For the hash:
  • 2 cups diced potatoes
  • 1 cup diced pastrami
  • 1/2 cup diced onion
  • 1/4 cup diced bell pepper
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the eggs:
  • 4 large eggs
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced potatoes to the skillet. Cook for 10 minutes, stirring occasionally, until golden brown.
3. Tip: Don’t overcrowd the skillet—this ensures crispiness.
4. Add diced onion and bell pepper. Cook for 5 minutes until softened.
5. Stir in diced pastrami, salt, and black pepper. Cook for another 3 minutes to blend flavors.
6. Tip: Use a spatula to press the hash down slightly for extra crispiness.
7. In a separate skillet, melt butter over medium heat (300°F).
8. Crack eggs into the skillet. Cook for 3 minutes for runny yolks, or 5 minutes for firm.
9. Tip: Cover the skillet for the last minute to set the tops without flipping.
10. Divide the hash onto plates and top each with a fried egg.

**N**ow, dig into that crispy, savory hash with the rich, runny yolk blending perfectly. Serve with a side of hot sauce or avocado slices for an extra kick.

Pastrami Wrapped Asparagus

Pastrami Wrapped Asparagus is the no-fuss, high-flavor appetizer you didn’t know you needed. Packed with smoky, salty, and crisp textures, it’s a game-changer for any gathering.

Ingredients

• For the wraps:
  • 12 asparagus spears, trimmed
  • 12 slices pastrami
• For the glaze:
  • 2 tbsp honey
  • 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wrap each asparagus spear with a slice of pastrami, covering from the bottom to just below the tip.
3. Place the wrapped asparagus on the prepared baking sheet, ensuring they’re not touching.
4. In a small bowl, whisk together the honey and Dijon mustard until smooth.
5. Brush the glaze evenly over each pastrami-wrapped asparagus spear.
6. Bake for 10-12 minutes, or until the pastrami is crispy and the asparagus is tender-crisp.
7. Let cool for 2 minutes before serving to allow the glaze to set slightly.

Here’s the deal: the pastrami gets irresistibly crispy, while the asparagus stays perfectly snappy. Serve these bad boys with a side of extra glaze for dipping, or chop them into bite-sized pieces for a killer salad topper.

Pastrami and Cheese Stuffed Peppers

Spice up your meal prep with these Pastrami and Cheese Stuffed Peppers—**bold** flavors, **minimal** effort, **maximum** satisfaction.

Ingredients

• For the peppers:
  • 4 large bell peppers, any color
  • 1 tbsp olive oil
• For the filling:
  • 1 cup pastrami, chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup green onions, sliced
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Brush the outside with olive oil.
3. In a bowl, mix pastrami, cheddar cheese, cream cheese, green onions, and garlic powder until well combined.
4. Stuff each pepper with the filling, packing it down lightly.
5. Place the peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly.
6. Let them cool for 5 minutes before serving to avoid burning your mouth.

Absolutely irresistible when served hot, the peppers are tender yet crisp, with a gooey, savory center. Try topping with a dollop of sour cream for an extra tangy kick.

Pastrami Pizza with Caramelized Onions

Transform your pizza night with this bold twist—Pastrami Pizza with Caramelized Onions. Think crispy crust, smoky meat, and sweet onions in every bite.

Ingredients

• For the crust: 1 lb pizza dough, 1 tbsp olive oil
• For the sauce: 1/2 cup tomato sauce, 1 tsp garlic powder
• For the toppings: 1 cup sliced pastrami, 1 large onion (thinly sliced), 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
• For caramelizing onions: 1 tbsp butter, 1 tbsp brown sugar

Instructions

1. Preheat your oven to 475°F. Tip: A hot oven ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Brush with olive oil.
3. Spread tomato sauce evenly over the dough, then sprinkle with garlic powder.
4. In a skillet over medium heat, melt butter and add sliced onions and brown sugar. Cook for 15 minutes until golden, stirring occasionally. Tip: Low and slow is key for perfect caramelization.
5. Layer pastrami over the sauce, followed by caramelized onions and both cheeses.
6. Bake for 12-15 minutes until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway for even cooking.

Hearty and flavorful, this pizza pairs a chewy crust with the rich taste of pastrami and the sweetness of onions. Serve with a side of pickles for a tangy contrast.

Pastrami and Avocado Salad

Slice through the creamy avocado and salty pastrami for a salad that’s anything but basic. This combo brings the crunch, the cream, and the crave—all in one bowl.

Ingredients

• For the salad:
  • 2 cups mixed greens
  • 1 avocado, sliced
  • 4 oz pastrami, thinly sliced
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine mixed greens, avocado slices, pastrami, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Tip: For the best flavor, let the salad sit for 5 minutes before serving.
4. Serve immediately. Tip: Add a sprinkle of crushed black pepper for an extra kick.
5. For a heartier meal, serve with a side of crusty bread. Tip: Toast the bread lightly for added texture.

Dig into layers of soft avocado and bold pastrami, with a tangy dressing that ties it all together. Perfect for a quick lunch or a light dinner, this salad packs a punch of flavors and textures that’ll keep you coming back for more.

Pastrami Breakfast Burrito

Rise and shine with a Pastrami Breakfast Burrito that packs a punch of flavor to kickstart your day. This hearty wrap combines smoky pastrami, fluffy eggs, and melted cheese for a breakfast that means business.

Ingredients

• For the filling:
  • 4 large eggs
  • 1/2 cup diced pastrami
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp butter
• For the assembly:
  • 2 large flour tortillas
  • 1/4 cup sour cream
  • 2 tbsp chopped green onions

Instructions

1. Heat a non-stick skillet over medium heat and melt the butter.
2. Crack the eggs into the skillet and scramble until just set, about 2 minutes.
3. Add the diced pastrami to the eggs and cook for another minute to warm through.
4. Sprinkle the shredded cheddar cheese over the egg and pastrami mixture, cover the skillet, and let the cheese melt for 30 seconds.
5. Warm the flour tortillas in a dry skillet over medium heat for about 20 seconds per side to make them pliable.
6. Divide the egg mixture evenly between the tortillas, placing it in the center of each.
7. Top each with sour cream and chopped green onions.
8. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom to enclose the filling completely.

Absolutely bursting with flavors, this burrito offers a creamy, cheesy interior with the perfect smoky bite from the pastrami. Serve it with a side of hot sauce or avocado slices for an extra kick.

Pastrami and Sauerkraut Soup

Make your taste buds dance with this hearty Pastrami and Sauerkraut Soup—bold flavors, minimal effort, maximum comfort.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups beef broth
  • 1 cup water
  • 1 lb pastrami, chopped
  • 2 cups sauerkraut, drained
  • 1 tsp caraway seeds
  • 1 bay leaf
• For serving:
  • 1/2 cup sour cream
  • Fresh dill, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Pour in 4 cups beef broth and 1 cup water, then bring to a boil.
5. Add 1 lb chopped pastrami, 2 cups drained sauerkraut, 1 tsp caraway seeds, and 1 bay leaf.
6. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
7. Remove the bay leaf before serving.
8. Ladle into bowls, top with a dollop of sour cream and a sprinkle of fresh dill.

Ultimate comfort in a bowl—this soup’s tangy sauerkraut and smoky pastrami create a rich, savory depth. Serve with crusty bread for dipping, and watch it disappear.

Pastrami Sliders with Spicy Mustard

Fire up your taste buds with these Pastrami Sliders with Spicy Mustard—**juicy**, **bold**, and **packed with flavor**. Perfect for game day or a quick snack, they’re a crowd-pleaser that’s ready in minutes.

Ingredients

• For the sliders:
  • 12 slider buns
  • 1 lb thinly sliced pastrami
  • 12 slices Swiss cheese
• For the spicy mustard:
  • 1/2 cup yellow mustard
  • 1 tbsp honey
  • 1 tsp cayenne pepper

Instructions

1. Preheat your oven to 350°F to toast the buns for a crispy texture.
2. While the oven heats, mix the yellow mustard, honey, and cayenne pepper in a small bowl to create the spicy mustard. Set aside.
3. Slice the slider buns in half horizontally and place the bottom halves on a baking sheet. Toast in the oven for 5 minutes until lightly golden.
4. Layer the pastrami evenly over the toasted bun bottoms, then top each with a slice of Swiss cheese.
5. Return the baking sheet to the oven and bake for another 3-4 minutes, just until the cheese melts.
6. Spread a generous amount of the spicy mustard on the top halves of the buns.
7. Assemble the sliders by placing the top halves over the melted cheese and pastrami.
8. Serve immediately while warm and gooey for the best experience.

Crunchy on the outside, tender on the inside, these sliders are a **flavor explosion**. Try serving them with pickles or a side of coleslaw for an extra kick.

Pastrami and Egg Breakfast Sandwich

Hungry for a breakfast that packs a punch? This Pastrami and Egg Breakfast Sandwich is your ticket to flavor town—quick, easy, and downright delicious.

Ingredients

• For the sandwich:
  • 2 slices sourdough bread
  • 2 tbsp butter, softened
  • 2 eggs
  • 1/4 cup pastrami, thinly sliced
  • 1/4 cup cheddar cheese, shredded
  • 1 tbsp olive oil
• For the sauce:
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Crack 2 eggs into the skillet, cooking for 2-3 minutes until the whites are set but the yolks are still runny. Tip: Cover the skillet for the last minute to ensure even cooking.
3. While the eggs cook, mix 1 tbsp mayonnaise with 1 tsp Dijon mustard in a small bowl to create the sauce.
4. Spread the softened butter on one side of each sourdough bread slice.
5. Place one slice of bread, buttered side down, in a clean skillet over medium heat. Layer with pastrami, cooked eggs, cheddar cheese, and a drizzle of the sauce.
6. Top with the second bread slice, buttered side up, and press gently. Cook for 2-3 minutes on each side until golden brown and the cheese is melted. Tip: Use a spatula to press down for an extra crispy finish.
7. Remove from heat and let sit for 1 minute before slicing. Tip: Letting it rest ensures the sandwich holds together better when cut.

Every bite of this sandwich is a perfect balance of crispy, creamy, and savory. Serve it with a side of pickles for an extra tangy kick or wrap it in parchment paper for an on-the-go breakfast that’s as stylish as it is satisfying.

Pastrami Tacos with Pickled Onions

Let’s smash dinner with a twist—Pastrami Tacos with Pickled Onions. Bold flavors, quick prep, and a killer combo that’ll have everyone grabbing seconds.

Ingredients

• For the tacos:
  • 8 small corn tortillas
  • 1 lb sliced pastrami
  • 1 cup shredded cabbage
  • 1/2 cup crumbled queso fresco
• For the pickled onions:
  • 1 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt
• For the sauce:
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp chipotle powder

Instructions

1. Start by pickling the onions: Combine apple cider vinegar, sugar, and salt in a bowl. Add sliced onions, ensuring they’re fully submerged. Let sit for at least 30 minutes.
2. While onions pickle, mix sour cream, lime juice, and chipotle powder in a small bowl. Set aside for the tacos.
3. Heat a skillet over medium-high heat. Warm pastrami slices for 1-2 minutes per side until edges crisp slightly.
4. Warm corn tortillas in a dry skillet for about 30 seconds per side, keeping them pliable.
5. Assemble tacos: Layer pastrami, shredded cabbage, and pickled onions on tortillas. Drizzle with chipotle sauce and sprinkle queso fresco on top.
6. Serve immediately, with extra sauce on the side for dipping.

You’ll love the crunch of the cabbage against the tender pastrami, all brightened by those tangy pickled onions. Try serving these with a cold beer or a crisp white wine for the ultimate taco night upgrade.

Pastrami and Potato Casserole

You won’t believe how this Pastrami and Potato Casserole turns basic into bomb. Layer crispy, creamy, and smoky in every bite—no fancy skills needed.

Ingredients

• For the base:
  • 4 cups thinly sliced potatoes
  • 1 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 2 cups chopped pastrami
  • 1 cup shredded Swiss cheese
  • 1/2 cup diced onions
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F. Grab a 9×13 inch baking dish.
2. Toss the sliced potatoes with olive oil and salt. Spread them in the dish. Tip: Soak potatoes in cold water for 30 minutes beforehand for extra crispiness.
3. Layer the chopped pastrami, Swiss cheese, and diced onions over the potatoes.
4. Mix breadcrumbs with melted butter. Sprinkle evenly over the top. Tip: For a golden crust, press the breadcrumbs lightly into the surface.
5. Bake for 45 minutes, or until the top is golden and potatoes are tender when pierced with a fork. Tip: Let it sit for 5 minutes before serving to set the layers.

The casserole comes out with a crunchy top, soft middle, and bursts of pastrami flavor. Try serving it with a dollop of sour cream or a side of pickles for a tangy contrast.

Pastrami Deviled Eggs

Forget everything you know about deviled eggs—this pastrami twist is a game-changer. Bold flavors meet creamy textures in a bite-sized snack that’s impossible to resist.

Ingredients

• For the eggs:
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 tsp smoked paprika
• For the topping:
  • 1/4 cup thinly sliced pastrami, chopped
  • 1 tbsp chopped fresh dill
  • 1 tbsp capers, drained

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the pan and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
3. Transfer the eggs to an ice bath for 5 minutes to cool. Peel under running water for smoother shells.
4. Slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl.
5. Mash the yolks with mayonnaise, Dijon mustard, and smoked paprika until smooth. Season lightly with salt.
6. Spoon or pipe the yolk mixture back into the egg whites.
7. Top each egg with chopped pastrami, a sprinkle of dill, and a few capers for a salty punch.

Rich, smoky, and with a hint of tang, these deviled eggs are a crowd-pleaser. Serve them on a platter lined with pastrami slices for an extra meaty presentation.

Pastrami and Blue Cheese Flatbread

Pastrami and blue cheese flatbread is your next obsession. Packed with bold flavors and ready in minutes, this dish turns any meal into a feast.

Ingredients

• For the flatbread: 1 pre-made flatbread (about 12 inches), 2 tbsp olive oil
• For the toppings: 1/2 cup sliced pastrami, 1/4 cup crumbled blue cheese, 1/4 cup shredded mozzarella cheese, 1/4 cup thinly sliced red onion, 1 tbsp chopped fresh parsley
• For the sauce: 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp honey

Instructions

1. Preheat your oven to 400°F. Place the flatbread on a baking sheet and brush evenly with olive oil.
2. In a small bowl, mix together mayonnaise, Dijon mustard, and honey to create the sauce. Spread this sauce evenly over the flatbread.
3. Layer the pastrami, blue cheese, mozzarella, and red onion on top of the sauce. Tip: Distribute the toppings evenly to ensure every bite is flavorful.
4. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the edges of the flatbread are golden brown. Tip: Keep an eye on it after 8 minutes to prevent burning.
5. Remove from the oven and sprinkle with chopped parsley before slicing. Tip: Let it cool for a minute to make slicing easier.

With its crispy crust, creamy blue cheese, and smoky pastrami, this flatbread is a flavor explosion. Serve it with a side of pickles for an extra tangy crunch.

Pastrami Stuffed Mushrooms

Here’s how to turn mushrooms into a meaty, savory bite that’ll disappear fast. Hit them with pastrami, cream cheese, and a crispy breadcrumb top for a snack that’s all about bold flavors.

Ingredients

• For the filling:
  • 1 cup finely chopped pastrami
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp garlic powder
• For the mushrooms:
  • 24 large white mushrooms, stems removed
• For the topping:
  • 1/4 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix pastrami, cream cheese, Parmesan, parsley, and garlic powder until well combined.
3. Spoon the filling into each mushroom cap, pressing down slightly to pack it in.
4. Combine breadcrumbs and melted butter in a small bowl, then sprinkle over each stuffed mushroom.
5. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
6. Let cool for 5 minutes before serving to allow the filling to set slightly.

Kick these up by serving them with a spicy mustard dip or atop a salad for a crunchy, umami-packed addition. The creamy filling contrasts perfectly with the crispy topping, making each bite a texture dream.

Conclusion

Variety is the spice of life, and our roundup of 17 Delicious Pastrami Recipes offers just that! From classic sandwiches to innovative dishes, there’s something for every pastrami lover. We invite you to dive into these flavors, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!