Pastrami Pumpernickel Sandwich

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Ah. Pastrami. Pastrami isn’t something that I eat often. I recently started eating lunch meat again, as long as it’s nitrate free & low sodium, count me in. Lunch meat has become a staple in my diet as of lately due to the fact they require no cooking & they work for me whenever I need something quick to eat. Yes, I do get tired of naan pizza, avocado toast, and salads. I try and switch up the meals that I eat and Pastrami is a good way for me to do this. Pastrami, in a way, reminds me of a less tasty version of corned beef. Speaking of corned beef, I have a super delicious recipe from back in the day that I have to post here on the site. My mother makes the most tender and delicious corned beef so I mixed her recipe with mine to make the perfect corned beef. I don’t eat my corned beef with cabbage or anything other than swiss cheese. I’ve tried it with sauerkraut and thousand island, and yes it’s delicious… but I am a simple girl. I prefer just plain ol Corned Beef and Swiss Cheese so that the meat really shines through on the rye bread. Ugh, I’m craving some so bad. I haven’t had corned beef since February.

I’m not sure if my Pastrami sandwich is different than anyone else’s since I’ve never looked at anyone else’s recipes for them. I’ve never had them in a restaurant. A few years ago, I used to only order burgers in restaurants because my thinking used to be - how in the hell can you fuck up a burger? Well it’s possible. Now, I just like to experiment with my meals at restaurants because it keeps me inspired and grows my knowledge of a variety of cooking styles.

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As far as cheeses go, go crazy and choose whatever cheese that you have on hand. I prefer white cheeses on sandwiches mostly. Cheddar cheese, in my humble opinion, would not work that well with this meat. Pastrami has a very distinct taste that is difficult to describe. You definitely want to play it safe and stick to cheeses like mozzarella, smoked mozzarella, gouda, or swiss.

Also, I think this sandwich would be amazing on some rye bread. I’m trying to use up the rest of the pumpernickel bread that I have in my freezer. YES, I store my bread in the freezer since it gets so hot in my kitchen. There was a time when I’d bring home fresh bread from the store and I would only have it for a three days and then it would mold. No more of that.

Yield: 1

Pastrami Pumpernickel Sandwich


  • Sliced Pastrami (I normally go for 2-4 slices)
  • 1 slice Smoked Gouda
  • 1/4 cup Green Cabbage
  • 1 tbsp Honey Mustard
  • 1/2 Avocado
  • 6 Bread & Butter Pickels 
  • 2 Slices Pumpernickel Bread
  • 1 tsp Ghee


  1. In a pan, add some ghee and then your bread. Or add both slices of bread to a toaster and allow to toast. Remove from pan and sit on plate. 
  2.  Top the bread with avocado,  mustard,  cabbage,  pastrami,  pickles, and lastly smoked gouda. Either toast in a panini press or microwave for 2 minutes.
  3. Enjoy!