Jewish immigrants brought pastrami to New York City in the late 19th century, and it quickly became a mainstay in eateries like Katz's Delicatessen. It began as a preservation technique and developed into a popular sandwich staple
with seasoned, smoked, and steamed beef that perfectly embodies New York City's rich culinary legacy.
All you need to make the sandwich are two ingredients (rye bread and mustard) after creating my own oven-baked pastrami. in addition to some butter.
INGREDIENTS:4 Tbsp. unsalted butter, softened8 slices rye bread4 Tbsp. yellow mustard, plus more for serving1 lb. cooked sliced pastrami
Step 1: Spread butter on one side of every rye bread slice. Place the buttered side of one slice down. Spread mustard over the unbuttered sides. Top mustard with pastrami. Press sandwiches together, buttered side up.
DIRECTIONS:
Step 2: Turn up the heat to medium in a medium skillet. Toast sandwiches for about 3 minutes on each side, turning them over halfway through, or until aromatic and thoroughly heated.
Step 3: Place the sandwiches on a serving dish. Accompany with more mustard.