Katz Deli Pastrami Sandwich Recipe: New York-Style Stacked High

This recipe brings the iconic New York deli experience to your kitchen with a towering sandwich that’s all about the pastrami. The key is sourcing high-quality, pepper-crusted pastrami and layering it thick between slices of fresh rye.

Warm the meat slightly to release its juices, then pile it high with tangy mustard and a touch of pickles for that authentic Katz Deli bite. Every element works together to deliver bold, smoky flavor in every mouthful.

Ingredients for Katz Deli Pastrami Sandwich

High-quality deli meats and fresh bread make this sandwich unforgettable. Layer it thick for true New York style.

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The pastrami is non-negotiable here. Katz Deli or a trusted local butcher with pepper-crusted, well-marbled cuts is ideal. Most grocery stores carry decent pre-sliced options—just avoid anything labeled ‘low-sodium’ as it lacks the necessary fat content. For the rye, seeded or caraway varieties from a bakery will elevate the sandwich significantly. Freshness matters most.

No rye bread? Pumpernickel or sourdough works in a pinch, though the flavor profile changes. Swap Dijon for spicy brown mustard if you prefer heat. The sauerkraut can be omitted, but it adds crucial acidity—pickled jalapeños offer a similar tang. For a vegetarian twist, smoked tofu or tempeh can mimic pastrami’s depth, though the texture won’t be identical.

Assemble just before serving to prevent sogginess. Wrap tightly in parchment, then foil for 2-3 hours at room temp. Refrigerate leftovers up to 2 days—reheat in a skillet to revive the crust. Pastrami freezes well for 1 month if unopened.

Step-by-Step Instructions for New York-Style Pastrami Sandwich

Master the art of layering flavors and textures to create an authentic deli experience at home.

Step 1: Toast the Rye Bread to Perfection

Spread 4 tbsp Unsalted Butter evenly over one side of each rye bread slice. Heat a large skillet or griddle over medium heat until the butter begins to sizzle. Place the bread buttered-side down in the pan.

Toast for 2-3 minutes until the surface turns golden brown with crisp edges. Flip and toast the other side for 1 minute to warm through. The bread should be crisp enough to hold up to the juicy fillings without becoming soggy.

Step 2: Warm and Season the Pastrami

In the same skillet, add the 2 lb Pastrami in a single layer. Warm over medium-low heat for 2-3 minutes per side until the meat is heated through and the edges begin to crisp slightly.

Sprinkle the 2 lb Pastrami with 0.5 tsp Kosher Salt and 1 tsp Black Pepper while warming. This enhances the natural spices in the pastrami and ensures every bite is well-seasoned. Remove from heat once the meat is steaming hot and the fat has rendered slightly.

Step 3: Layer the Condiments and Vegetables

On the untoasted side of 4 slices Rye Bread, spread a thin layer of 0.5 cup Dijon Mustard and 2 tbsp Yellow Mustard for a tangy base. Then, spread 0.5 cup Russian Dressing and 0.25 cup Mayonnaise on the remaining 4 slices Rye Bread.

Divide the 1 cup Sauerkraut evenly among the mustard-coated bread slices. Drain and pat the sauerkraut dry first if it’s too wet—this prevents the sandwich from becoming soggy. Top each with 1 cup Dill Pickles, distributing them evenly for a crunchy, briny contrast.

Step 4: Assemble with Cheese and Pastrami

Place 2 slices Swiss Cheese on each sauerkraut and pickle-topped slice. The cheese will melt slightly from the warmth of the pastrami and bread. Pile ½ lb Pastrami onto each sandwich, folding the slices to fit neatly.

Top each stack with the remaining bread slices, dressing-side down. Press gently to compress the layers without squashing the fillings. The sandwich should be tall but manageable—cut in half diagonally for easier handling.

Step 5: Rest and Serve Immediately

Let the sandwiches rest for 2 minutes before serving. This allows the Swiss Cheese to melt slightly and the flavors to meld together. The bread will soften just enough to make the first bite effortless.

Serve with extra Dill Pickles on the side for garnish. The ideal sandwich will have a crisp exterior, tender pastrami, and a perfect balance of tangy, creamy, and briny flavors in every bite.

Regional Styles of This Dish

New York Classic

This is the gold standard—thin-sliced, pepper-crusted pastrami piled high on seeded rye with spicy mustard and a pickle spear. Katz Deli in NYC popularized this version in 1888, and it remains unchanged. The key is the meat-to-bread ratio: at least ½ lb pastrami per sandwich. 🗺️

Montreal Smoked Meat

Our northern neighbors do it differently with Montreal-style smoked meat. It uses a dry-cured, coriander-heavy rub and is served on lighter rye with yellow mustard. The meat is steamed before serving, making it incredibly tender. I love the contrast between the two styles.

Reuben Variation

This Midwestern twist swaps sauerkraut for coleslaw and adds Russian dressing. The Reuben was born at Reuben’s Deli in Omaha, Nebraska. It’s grilled like a panini, which melts the Swiss cheese beautifully. The tang of the dressing balances the richness of the meat.

Texas Style

In Texas, they go bigger—thicker slices of pastrami, often smoked with post oak, and served on Texas toast. The bread is buttered and grilled until crisp, almost like a grilled cheese. I’ve seen versions with jalapeños for a Southwestern kick.

California Light

West Coast delis often use whole-grain or sourdough bread and add avocado or sprouts. The pastrami might be leaner, with less marbling. It’s a nod to healthier preferences, though I’ll always be a traditionalist at heart.

Chicago Max

Chicago’s version stacks pastrami with corned beef and sometimes turkey for a triple-decker. The bread is often marbled rye, and it’s served with a side of au jus for dipping. It’s a hearty, meaty masterpiece that’s perfect after a long ride along the lakefront. 💛