Pastrami isn’t just for sandwiches anymore! This beloved, smoky deli meat is ready to star in everything from quick weeknight dinners to impressive comfort food feasts. We’ve gathered 29 mouthwatering recipes that will transform your meals with incredible flavor. Get ready to fall in love with pastrami all over again—let’s dive into these delicious ideas!
Classic Reuben Sandwich with Pastrami
A sandwich so legendary, it deserves its own fan club—the Classic Reuben with Pastrami is the deli superstar that’s about to make your kitchen feel like a New York City institution. With layers of savory pastrami, tangy sauerkraut, melty Swiss, and a zippy Russian dressing, all hugged by buttery grilled rye, it’s the ultimate comfort food that’s basically a hug for your taste buds. Get ready to ditch the takeout menu because this homemade version is about to become your new go-to.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the Russian Dressing:
– 1/4 cup mayonnaise
– 2 tbsp ketchup
– 1 tbsp sweet pickle relish
– 1 tsp prepared horseradish
– 1/2 tsp Worcestershire sauce
For the Sandwich Assembly:
– 4 slices rye bread
– 2 tbsp unsalted butter, softened
– 1/2 lb sliced pastrami
– 4 slices Swiss cheese
– 1 cup sauerkraut, drained
Instructions
1. In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp prepared horseradish, and 1/2 tsp Worcestershire sauce until smooth to make the Russian dressing; set aside.
2. Spread 1 tbsp unsalted butter evenly on one side of each of the 4 slices rye bread.
3. Heat a large skillet or griddle over medium heat until a drop of water sizzles upon contact, about 2 minutes.
4. Place 2 slices rye bread, buttered-side down, in the skillet; top each with 1/4 lb sliced pastrami, 2 slices Swiss cheese, and 1/2 cup sauerkraut, drained.
5. Spread about 2 tbsp Russian dressing evenly over the sauerkraut on each sandwich.
6. Top each with the remaining 2 slices rye bread, buttered-side up.
7. Cook the sandwiches for 3–4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the Swiss cheese is fully melted—you’ll see it oozing slightly at the edges.
8. Remove the sandwiches from the skillet and let them rest for 1 minute on a cutting board to allow the fillings to set, which prevents a messy collapse when slicing.
9. Slice each sandwich in half diagonally and serve immediately.
From the first bite, you’ll be greeted by a crispy, buttery rye exterior that gives way to a juicy, savory symphony of pastrami and tangy sauerkraut, all tied together with that creamy, zesty dressing. For a fun twist, serve it with a side of crispy potato chips or a dill pickle spear to cut through the richness—it’s the kind of meal that’ll have you planning your next Reuben before the last crumb is gone.
Spicy Pastrami Pasta Bake
Hold onto your taste buds, folks, because we’re about to turn your cozy pasta night into a spicy, meaty fiesta that’s so good, it might just make your oven jealous. This Spicy Pastrami Pasta Bake is the ultimate comfort food mash-up, blending deli-counter charm with cheesy, baked-to-perfection goodness—think of it as a warm hug with a little kick.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Pasta and Meat:
– 12 ounces penne pasta
– 1 tablespoon olive oil
– 1 pound sliced pastrami, chopped into bite-sized pieces
For the Sauce:
– 1 tablespoon unsalted butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
For the Topping:
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F to get it ready for baking magic.
2. Bring a large pot of salted water to a boil over high heat, then add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining—it’ll help your sauce cling better later!
3. Drain the pasta and set it aside in a large mixing bowl.
4. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat, then add the chopped pastrami and cook for 3-4 minutes until slightly crispy around the edges. Remove the pastrami from the skillet and set it aside.
5. In the same skillet, melt the butter over medium heat, then add the diced onion and cook for 5 minutes until softened and translucent.
6. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in the crushed tomatoes, dried oregano, red pepper flakes, and salt, then bring the sauce to a simmer over medium-low heat and cook for 10 minutes, stirring occasionally. Tip: Letting it simmer deepens the flavors—your patience will be rewarded!
8. Combine the cooked pasta, pastrami, and tomato sauce in the mixing bowl, tossing everything together until well-coated. If the mixture seems dry, stir in a splash of the reserved pasta water.
9. Transfer the pasta mixture to a 9×13-inch baking dish, spreading it out evenly.
10. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the pasta. Tip: For extra golden goodness, place the dish under the broiler for the last 2 minutes of baking!
11. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly with lightly browned spots.
12. Remove the bake from the oven and let it cool for 5 minutes, then garnish with the chopped fresh parsley before serving.
Unbelievably satisfying, this bake boasts a tender pasta texture with a smoky, spicy kick from the pastrami, all smothered in a gooey cheese blanket that’s pure perfection. Serve it straight from the dish with a side of garlic bread for dipping into those saucy edges, or pack leftovers for a lunch that’ll make your coworkers green with envy.
Pastrami and Cheese-Stuffed Peppers
Zesty, zippy, and zany—these Pastrami and Cheese-Stuffed Peppers are the ultimate weeknight dinner that’s basically a deli sandwich in vegetable form, because who says you can’t have your protein and eat your veggies too? Imagine tender bell peppers cradling a savory, melty filling that’s so good, it might just make you forget all about that boring old sandwich routine. Let’s dive into this flavor-packed fiesta that’s as easy to whip up as it is delicious to devour!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the peppers:
– 4 large bell peppers (any color), halved lengthwise and seeds removed
– 1 tablespoon olive oil
– Salt and black pepper
For the filling:
– 8 ounces pastrami, chopped into small pieces
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– 1/4 cup diced onion
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
For topping:
– 1/4 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
2. Place the halved bell peppers cut-side up on the prepared baking sheet, drizzle with 1 tablespoon olive oil, and season lightly with salt and black pepper.
3. Bake the peppers for 10 minutes at 375°F to soften them slightly—this helps prevent sogginess later.
4. While the peppers bake, combine 8 ounces chopped pastrami, 1 cup shredded cheddar cheese, 1/2 cup softened cream cheese, 1/4 cup diced onion, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika in a medium bowl; mix until well blended.
5. Remove the peppers from the oven and evenly divide the pastrami-cheese mixture among the 8 pepper halves, packing it in gently.
6. Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top of each stuffed pepper.
7. Return the baking sheet to the oven and bake at 375°F for 15 minutes, or until the cheese is melted and bubbly and the peppers are tender when pierced with a fork.
8. For a golden finish, switch the oven to broil on high and broil the peppers for 2-3 minutes, watching closely to avoid burning.
9. Carefully remove the baking sheet from the oven and let the peppers cool for 5 minutes before serving to allow the filling to set.
Remarkably satisfying, these peppers boast a juicy crunch from the bell peppers that contrasts perfectly with the creamy, savory filling. Serve them hot with a side of pickles or a simple green salad for a complete meal that’s sure to become a new favorite in your rotation!
Grilled Pastrami and Swiss Cheese Panini
Let’s be real: sometimes a sandwich is just a sandwich, but when you slap pastrami and Swiss between buttery bread and grill it into a crispy, melty masterpiece, it becomes a panini that’ll make your lunch break feel like a victory lap. This grilled pastrami and Swiss cheese panini is the ultimate comfort food upgrade—think deli-counter magic meets cozy kitchen vibes, all without the line.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– For the panini: 4 slices sourdough bread, 8 ounces thinly sliced pastrami, 4 slices Swiss cheese, 2 tablespoons unsalted butter (softened)
– For the sauce: 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard
Instructions
1. In a small bowl, combine 2 tablespoons mayonnaise and 1 tablespoon Dijon mustard until smooth to make the sauce. Tip: Mixing the sauce first lets the flavors meld while you prep the rest.
2. Spread the sauce evenly on one side of each of the 4 slices of sourdough bread.
3. Layer 4 ounces of thinly sliced pastrami and 2 slices of Swiss cheese on the sauced side of 2 bread slices.
4. Top with the remaining 2 bread slices, sauced-side down, to form 2 sandwiches.
5. Spread 1 tablespoon of softened unsalted butter evenly on the outer top of each sandwich.
6. Heat a panini press or skillet to 375°F. If using a skillet, preheat it over medium heat.
7. Place the sandwiches buttered-side down in the press or skillet, then spread the remaining 1 tablespoon of butter on the outer tops. Tip: Buttering both sides ensures an even, golden crisp—no sad, soggy bread here!
8. Close the press or weigh the sandwiches down with a heavy pan if using a skillet. Cook for 4–5 minutes until the bread is golden brown and crispy.
9. Flip the sandwiches if using a skillet, or remove from the press, and cook for another 4–5 minutes until the cheese is fully melted. Tip: Press gently with a spatula to check for that satisfying cheese ooze—it’s your visual cue for doneness.
10. Transfer to a cutting board, slice diagonally, and serve immediately.
Heavenly doesn’t even cut it: each bite delivers a crunch from the buttery sourdough, a savory punch from the pastrami, and a gooey stretch from the Swiss. Try pairing it with a tangy pickle spear or dunking it in extra sauce for a messy, delicious twist that’ll have you plotting your next panini session.
Pastrami and Vegetable Stir-Fry
Yikes, who says pastrami is just for sandwiches? This sizzling stir-fry tosses that smoky deli favorite with a rainbow of veggies for a weeknight dinner that’s faster than deciding what to binge-watch. Get ready to wok and roll—your taste buds are in for a flavor-packed joyride!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Stir-Fry:
– 1 lb thinly sliced pastrami, cut into 1-inch strips
– 2 tbsp vegetable oil
– 1 red bell pepper, thinly sliced into strips
– 1 yellow bell pepper, thinly sliced into strips
– 1 medium onion, thinly sliced
– 2 cups broccoli florets
For the Sauce:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp grated fresh ginger
– 1/2 tsp red pepper flakes
Instructions
1. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes until fully combined to make the sauce. Tip: Fresh ginger adds a zesty kick—peel it with a spoon to avoid wasting any!
2. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add 1 lb pastrami strips to the hot oil and cook for 2–3 minutes, stirring occasionally, until lightly browned and crispy at the edges.
4. Transfer the pastrami to a plate using a slotted spoon, leaving the oil in the wok.
5. Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 sliced onion, and 2 cups broccoli florets to the wok. Tip: Keep the heat high to get a nice sear without making the veggies soggy!
6. Stir-fry the vegetables for 4–5 minutes, tossing constantly, until the broccoli is bright green and the peppers are tender-crisp.
7. Return the pastrami to the wok and pour the sauce over everything.
8. Cook for 1–2 minutes, stirring continuously, until the sauce thickens and coats all ingredients evenly. Tip: Don’t overcook here—the pastrami can get tough if heated too long!
9. Remove from heat and serve immediately.
Golly, this dish is a textural triumph with crispy pastrami bits mingling with crunchy veggies in a sticky-sweet glaze. Serve it over steamed rice or stuff it into warm tortillas for a fun fusion twist that’ll have everyone asking for seconds!
Smoky Pastrami and Potato Hash
Yikes, your breakfast routine is probably crying out for a rescue mission—enter this smoky, savory, and downright irresistible pastrami and potato hash that’ll make your taste buds do a happy dance. Think crispy potatoes, tender pastrami, and a hint of smoky magic all sizzling together in one glorious skillet.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the hash base:
– 1.5 lbs russet potatoes, peeled and diced into ½-inch cubes
– 2 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the pastrami and aromatics:
– 8 oz sliced pastrami, chopped into bite-sized pieces
– 1 medium yellow onion, finely chopped
– 1 red bell pepper, diced
– 2 cloves garlic, minced
For finishing:
– 4 large eggs
– 2 tbsp chopped fresh parsley
– ¼ tsp smoked paprika
Instructions
1. Place the diced potatoes in a large bowl, toss with 1 tbsp olive oil, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat, add the remaining 1 tbsp olive oil, and spread the potatoes in a single layer—don’t overcrowd them, or they’ll steam instead of crisp up (tip: use two skillets if needed).
3. Cook the potatoes for 10–12 minutes, stirring occasionally, until golden brown and fork-tender.
4. Push the potatoes to one side of the skillet, add the chopped pastrami, and cook for 3–4 minutes until slightly crispy and fragrant.
5. Add the onion and red bell pepper to the skillet, sauté for 5–6 minutes until softened and lightly caramelized.
6. Stir in the minced garlic and cook for 1 minute until aromatic—be careful not to burn it, as garlic can turn bitter fast (tip: keep the heat at medium).
7. Mix everything together in the skillet, sprinkle with smoked paprika, and cook for 2 more minutes to blend the flavors.
8. Create four small wells in the hash mixture, crack an egg into each well, and cover the skillet with a lid.
9. Cook for 4–5 minutes until the egg whites are set but the yolks are still runny (tip: for firmer yolks, cook an extra 1–2 minutes).
10. Remove from heat, garnish with chopped parsley, and serve immediately.
This hash delivers a satisfying crunch from the potatoes, a smoky punch from the pastrami, and a creamy yolk that ties it all together. Try topping it with a dollop of sour cream or serving it alongside toasted rye bread for a hearty brunch that’s anything but boring.
Pastrami Pizza with Caramelized Onions
Mmm, imagine if your favorite deli sandwich and a cheesy pizza had a deliciously rebellious love child—that’s exactly what you get with this pastrami pizza! It’s a flavor-packed mashup that’ll have your taste buds doing a happy dance, and those caramelized onions add a sweet, savory twist that’s pure magic. Trust me, this isn’t your average pizza night; it’s a culinary adventure that’ll make you wonder why you ever settled for plain pepperoni.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 pound pizza dough (store-bought or homemade)
– 1 tablespoon olive oil
For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 teaspoon sugar
– 1/4 teaspoon salt
For the sauce and toppings:
– 1/2 cup tomato sauce
– 8 ounces shredded mozzarella cheese
– 1/2 pound thinly sliced pastrami
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes—this ensures a crispy crust.
2. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter, then add 2 large thinly sliced yellow onions, 1 teaspoon sugar, and 1/4 teaspoon salt.
3. Cook the onions, stirring occasionally, for 15–20 minutes until they turn golden brown and soft, reducing the heat if they start to burn.
4. Tip: Don’t rush the caramelization; low and slow is key for that deep, sweet flavor.
5. On a lightly floured surface, stretch 1 pound of pizza dough into a 12-inch circle, then brush the edges with 1 tablespoon of olive oil to prevent sogginess.
6. Spread 1/2 cup of tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
7. Sprinkle 8 ounces of shredded mozzarella cheese over the sauce, then layer 1/2 pound of thinly sliced pastrami on top.
8. Evenly distribute the caramelized onions over the pastrami, and finish with 1/4 cup of grated Parmesan cheese.
9. Tip: Arrange the pastrami in a single layer to avoid clumping and ensure every bite is packed with flavor.
10. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 10–12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
11. Tip: Use a pizza peel or the back of a baking sheet dusted with cornmeal for an easy slide onto the hot surface.
12. Remove the pizza from the oven and let it cool for 5 minutes before slicing to allow the cheese to set.
Zesty and utterly satisfying, this pizza boasts a crispy crust with gooey cheese, smoky pastrami, and sweet onions that meld into a symphony of textures. Serve it sliced with a side of pickles or a crisp salad for a meal that’s as fun to eat as it is to make—leftovers, if any, taste even better the next day!
Hearty Pastrami and Lentil Soup
Finally, a soup that’s basically a cozy hug in a bowl—perfect for those days when your soul craves something hearty and your fridge holds leftover pastrami. This pastrami and lentil soup is the ultimate comfort food mash-up, blending smoky, savory meat with earthy lentils in a broth that’ll make you forget it’s winter outside. Trust me, it’s so good, you might just skip the sandwich and dive straight into this pot of deliciousness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 large onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
For the Soup:
– 1 cup dried brown lentils, rinsed
– 6 cups low-sodium chicken broth
– 1 bay leaf
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
For Finishing:
– 8 ounces sliced pastrami, chopped into bite-sized pieces
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, stirring occasionally until softened, about 8 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn—it can turn bitter fast!
4. Pour in 1 cup rinsed brown lentils, 6 cups low-sodium chicken broth, 1 bay leaf, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes until the lentils are tender but not mushy. Tip: Check the lentils at 25 minutes—they should be soft but hold their shape.
6. Stir in 8 ounces chopped pastrami and cook uncovered for 5 minutes to warm through and infuse the soup with smoky flavor.
7. Remove the pot from heat, discard the bay leaf, and stir in 2 tablespoons chopped fresh parsley. Tip: Fresh parsley adds a bright pop—don’t skip it!
8. Ladle the soup into bowls and serve immediately.
Chunky and satisfying, this soup boasts a velvety broth with tender lentils and savory pastrami bits that melt in your mouth. For a fun twist, top it with a dollop of sour cream or serve alongside crusty rye bread to soak up every last drop—it’s a meal that’ll have everyone asking for seconds!
Pastrami and Egg Breakfast Burritos
Zesty mornings call for a breakfast that packs a punch, and these Pastrami and Egg Breakfast Burritos are here to deliver a savory wake-up call with a side of sass. Imagine tender pastrami, fluffy scrambled eggs, and melty cheese all wrapped in a warm tortilla—it’s like a cozy hug for your taste buds, guaranteed to banish those morning grumbles with every delicious bite. Trust me, this isn’t just a meal; it’s a flavorful adventure that’ll make you hit snooze on boring breakfasts forever!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 8 ounces pastrami, thinly sliced and chopped into bite-sized pieces
– 6 large eggs
– 1/4 cup whole milk
– 1 tablespoon unsalted butter
– 1/2 cup shredded cheddar cheese
– 1/4 teaspoon black pepper
For assembly:
– 4 large flour tortillas (10-inch diameter)
– 1 tablespoon olive oil
Instructions
1. Heat a large non-stick skillet over medium heat and add 1 tablespoon olive oil.
2. Add the chopped pastrami to the skillet and cook for 3–4 minutes, stirring occasionally, until it’s lightly browned and crispy around the edges.
3. In a medium bowl, whisk together 6 large eggs, 1/4 cup whole milk, and 1/4 teaspoon black pepper until fully combined and frothy.
4. Push the pastrami to one side of the skillet and melt 1 tablespoon unsalted butter in the empty space.
5. Pour the egg mixture into the skillet with the melted butter and let it sit undisturbed for 30 seconds to set the bottom.
6. Gently scramble the eggs with a spatula, folding them over every 15–20 seconds for about 2–3 minutes until they’re soft, fluffy, and just set—avoid overcooking to keep them tender.
7. Remove the skillet from heat and immediately stir in 1/2 cup shredded cheddar cheese until it melts into the eggs and pastrami.
8. Warm the 4 large flour tortillas in a dry skillet over low heat for 20–30 seconds per side, or until pliable and lightly toasted.
9. Divide the filling evenly among the tortillas, placing it in the center of each one.
10. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly to form a burrito.
11. Serve immediately for the best texture and flavor.
Every bite of these burritos offers a delightful contrast: the fluffy, cheesy eggs meld perfectly with the savory, slightly crispy pastrami, all wrapped in a warm, soft tortilla that holds everything together like a tasty treasure. For a fun twist, slice them in half diagonally to showcase the colorful filling, or pair with a spicy salsa for an extra kick that’ll make your mornings anything but ordinary!
Pastrami Sliders with Coleslaw
Tired of the same old sandwiches? These Pastrami Sliders are about to stage a delicious coup on your lunch routine, packing a punch of flavor so bold it might just demand its own holiday. Think of them as the ultimate handheld party, where smoky pastrami meets a tangy, crunchy coleslaw in a soft, buttery bun—a combination so good, it’ll have you forgetting all about that sad desk salad.
Serving: 12 sliders | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Coleslaw:
– 4 cups shredded green cabbage
– 1/2 cup shredded carrots
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp sugar
– 1/2 tsp celery seed
– 1/4 tsp salt
For the Sliders:
– 12 slider buns
– 1 lb thinly sliced pastrami
– 4 tbsp unsalted butter, melted
– 1/2 cup Russian dressing
– 12 slices Swiss cheese
Instructions
1. Preheat your oven to 350°F to get it ready for toasting the buns.
2. In a large bowl, combine the shredded green cabbage and shredded carrots for the coleslaw base.
3. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and salt until smooth to create the dressing.
4. Pour the dressing over the cabbage and carrot mixture, then toss everything together until evenly coated; set it aside to let the flavors meld while you prep the sliders.
5. Slice the slider buns in half horizontally, keeping them attached if they’re connected, and place them on a baking sheet.
6. Brush the cut sides of the buns generously with the melted unsalted butter for a golden, crispy finish.
7. Bake the buns in the preheated oven at 350°F for 5–7 minutes, or until lightly toasted and fragrant.
8. Remove the buns from the oven and spread 1/2 cup of Russian dressing evenly on the bottom halves.
9. Layer the thinly sliced pastrami evenly over the dressing, then top each with a slice of Swiss cheese.
10. Return the baking sheet to the oven and bake at 350°F for 3–5 minutes, just until the cheese is melted and bubbly.
11. Remove from the oven and spoon a generous amount of the prepared coleslaw over the cheese layer.
12. Place the top bun halves over the coleslaw and press gently to assemble the sliders.
These sliders deliver a fantastic contrast: the warm, melty cheese and savory pastrami play off the cool, crunchy coleslaw, while the buttery bun adds a soft, rich base. Serve them stacked high on a platter for a crowd-pleasing appetizer, or wrap individually for a messy, satisfying lunch on the go—just don’t forget the napkins!
Pastrami Cream Cheese Roll-Ups
Ready to roll up something ridiculously delicious? These Pastrami Cream Cheese Roll-Ups are the snack that laughs in the face of complicated cooking—think of them as the culinary equivalent of a high-five. They’re savory, creamy, and ready to party in minutes, perfect for when hunger strikes with zero patience.
Serving: 12 roll-ups | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the filling:
– 8 oz cream cheese, softened to room temperature
– 1/4 cup sour cream
– 1 tbsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
For assembly:
– 12 slices pastrami (about 1 lb)
– 1/2 cup dill pickle slices, patted dry with paper towels
– 1/4 cup fresh chives, finely chopped
Instructions
1. In a medium mixing bowl, combine the softened cream cheese, sour cream, Dijon mustard, garlic powder, and black pepper using a hand mixer on medium speed for 1–2 minutes until smooth and fluffy. Tip: Softening the cream cheese ensures no lumps—if it’s still cold, microwave it in 10-second bursts.
2. Lay the pastrami slices flat on a clean cutting board, overlapping slightly if needed to form a solid base.
3. Spread about 2 tablespoons of the cream cheese mixture evenly over each pastrami slice, leaving a 1/2-inch border at the edges to prevent spillage.
4. Place 3–4 dill pickle slices in a line down the center of each pastrami slice, then sprinkle 1 teaspoon of chopped chives over the pickles. Tip: Pat the pickles dry to keep the roll-ups from getting soggy.
5. Tightly roll each pastrami slice from one short end to the other, pressing gently to seal. Tip: Roll firmly but not too tight—think “snug burrito” to avoid tearing.
6. Arrange the roll-ups seam-side down on a serving platter, cover with plastic wrap, and refrigerate for at least 30 minutes to set.
7. Slice each roll-up into 1-inch pieces with a sharp knife, wiping the blade clean between cuts for neat edges.
Zesty and tangy, these roll-ups deliver a punch of flavor with every bite—the creamy filling melds perfectly with the salty pastrami and briny pickles. Serve them chilled on a platter with toothpicks for easy grabbing, or slice them thinner to top crackers for an instant appetizer upgrade. They’re so good, you might just forget there’s no cooking involved!
Loaded Pastrami Nachos with Jalapenos
Unleash your inner culinary daredevil with these Loaded Pastrami Nachos with Jalapeños, a glorious mash-up that’s basically a deli counter and a sports bar having the best food baby ever. It’s the ultimate answer to the age-old question, ‘What if my nachos had more personality than a reality TV star?’
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Nachos:
- 1 (13-ounce) bag sturdy tortilla chips
- 1 pound thinly sliced pastrami, chopped
- 2 cups shredded Monterey Jack cheese
- 2 fresh jalapeños, thinly sliced (remove seeds for less heat)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
For the Quick Pickled Onions:
- 1/2 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- Make the quick pickled onions: In a small saucepan over medium-high heat, combine the sliced red onion, white vinegar, water, sugar, and kosher salt.
- Bring the mixture to a simmer, stirring just until the sugar and salt dissolve, about 2 minutes.
- Remove the saucepan from the heat and let the onions steep off the burner for at least 10 minutes to pickle. Tip: This can be done ahead of time for even more flavor!
- Arrange the tortilla chips in a single, slightly overlapping layer on your prepared baking sheet.
- Evenly scatter the chopped pastrami over the layer of chips.
- Generously sprinkle the shredded Monterey Jack cheese over the pastrami and chips, ensuring good coverage.
- Scatter the sliced jalapeños evenly over the cheese.
- Bake the nachos on the middle rack for 8-10 minutes, or until the cheese is fully melted and bubbly. Tip: Watch closely after 8 minutes to prevent the chips from burning.
- Carefully remove the baking sheet from the oven using oven mitts.
- Immediately top the hot nachos with dollops of sour cream, the drained quick pickled onions, and the chopped fresh cilantro. Tip: Adding the cold toppings right after baking creates a fantastic hot-and-cold contrast.
Kick back and dig into a masterpiece where the smoky, savory pastrami melts into the gooey cheese, all perched on a crispy chip. Each bite is a party of textures—crunchy, melty, tangy from the quick-pickled onions, with a spicy jalapeño kick. Serve this glorious mess straight from the sheet pan for maximum, shareable fun, maybe with an ice-cold beer to complete the experience.
Pastrami and Cabbage Skillet Dinner
Ready to ditch the dinner drama? This Pastrami and Cabbage Skillet Dinner is your new weeknight wingman—a one-pan wonder that transforms humble ingredients into a savory, satisfying meal faster than you can say “takeout.” It’s the cozy, carb-conscious comfort food you didn’t know you craved.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the skillet base:
– 1 tablespoon olive oil
– 1 medium yellow onion, thinly sliced
– 4 cups shredded green cabbage (about ½ small head)
– 2 cloves garlic, minced
For the protein & seasoning:
– 12 ounces sliced pastrami, cut into 1-inch strips
– 1 teaspoon smoked paprika
– ½ teaspoon black pepper
– ¼ teaspoon salt
For finishing:
– 1 tablespoon apple cider vinegar
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 thinly sliced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Stir in 4 cups shredded green cabbage and cook until it begins to wilt, about 3 minutes.
4. Add 2 minced garlic cloves and cook until fragrant, 30 seconds.
5. Push the vegetable mixture to the sides of the skillet, creating a well in the center.
6. Place 12 ounces of pastrami strips in the center and cook without stirring for 2 minutes to lightly crisp one side.
7. Sprinkle 1 teaspoon smoked paprika, ½ teaspoon black pepper, and ¼ teaspoon salt over the entire skillet contents.
8. Toss everything together and cook for 3 more minutes, until the pastrami is heated through and the cabbage is tender-crisp.
9. Remove the skillet from heat and drizzle 1 tablespoon apple cider vinegar over the mixture, tossing to combine.
10. Garnish with 2 tablespoons chopped fresh parsley before serving.
Every bite delivers a fantastic contrast: the pastrami is richly savory and slightly crisp at the edges, while the cabbage stays tender with a pleasant bite, all brightened by that tangy vinegar finish. Serve it straight from the skillet with a side of crusty bread for soaking up the juices, or pile it over creamy mashed potatoes for the ultimate comfort plate.
Pastrami and Mushroom Quesadillas
Hear that sizzle? That’s the sound of your lunch plans getting a major upgrade. We’re taking the classic quesadilla on a wild ride by stuffing it with savory pastrami and earthy mushrooms, then crisping it to golden perfection—because why settle for boring when you can have bold?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Filling:
– 1 tablespoon olive oil
– 8 ounces cremini mushrooms, thinly sliced
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 8 ounces sliced pastrami, chopped
– 1 cup shredded Monterey Jack cheese
For Assembly:
– 4 large flour tortillas (10-inch)
– 2 tablespoons unsalted butter, softened
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 8 ounces thinly sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and turn golden-brown, about 5-7 minutes.
3. Sprinkle 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper over the mushrooms, stirring to coat evenly.
4. Add 8 ounces chopped pastrami to the skillet and cook for 1-2 minutes until warmed through, then remove from heat.
5. Lay one flour tortilla flat on a clean surface and spread 1/2 tablespoon softened butter evenly over one side.
6. Place the tortilla butter-side down in a clean skillet over medium heat.
7. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of the tortilla.
8. Spoon one-quarter of the pastrami-mushroom mixture over the cheese.
9. Top with another 1/4 cup shredded Monterey Jack cheese.
10. Fold the empty half of the tortilla over the filling, pressing gently with a spatula.
11. Cook for 2-3 minutes until the bottom is golden-brown and crispy, then carefully flip.
12. Cook for another 2-3 minutes until the second side is golden-brown and the cheese is fully melted.
13. Transfer to a cutting board and repeat steps 5-12 with remaining ingredients to make 4 quesadillas total.
14. Let each quesadilla rest for 1 minute before slicing into wedges to prevent cheese leakage.
Perfectly crispy on the outside with a gooey, savory center, these quesadillas deliver a smoky punch from the pastrami balanced by the earthy mushrooms. Serve them with a dollop of sour cream or a zesty salsa for dipping, or slice them into strips for a fun party appetizer that’ll disappear faster than you can say “more please!”
Zesty Pastrami and Avocado Salad
Craving something that’s both a flavor fiesta and a breeze to throw together? Look no further—this salad is your ticket to a lunch that’s anything but boring, packing a punch with every savory, creamy, and zesty bite. Let’s get mixing!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Salad Base:
– 4 cups chopped romaine lettuce
– 6 oz thinly sliced pastrami
– 1 large avocado, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup thinly sliced red onion
For the Dressing:
– 1/4 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp fresh lemon juice
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Place the chopped romaine lettuce in a large mixing bowl.
2. Add the thinly sliced pastrami, diced avocado, halved cherry tomatoes, and thinly sliced red onion to the bowl with the lettuce.
3. In a separate small bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, and black pepper, whisking vigorously for about 30 seconds until smooth and creamy. Tip: For an extra zing, use the juice from a freshly squeezed lemon rather than bottled.
4. Pour the dressing over the salad ingredients in the large bowl.
5. Using salad tongs or two large spoons, gently toss everything together for 1–2 minutes until all components are evenly coated with the dressing. Tip: Toss gently to keep the avocado from turning mushy—it should hold its shape for that perfect creamy texture.
6. Divide the salad evenly between two serving plates or bowls immediately. Tip: Serve right away to prevent the lettuce from wilting, ensuring a crisp, fresh bite every time.
Just imagine the contrast: the crisp romaine and juicy tomatoes play off the rich, smoky pastrami and buttery avocado, all tied together with that tangy, garlicky dressing. For a fun twist, pile it into a toasted pita or serve with crunchy tortilla chips on the side for scooping up every last delicious morsel.
Warm Pastrami and Swiss Cheese Dip
Settle in, snack enthusiasts, because we’re about to turn your favorite deli duo into the ultimate party dip—think cozy comfort in a bowl, with a wink and a cheese pull. This Warm Pastrami and Swiss Cheese Dip is the hero your game day spread or chilly evening cravings deserve, blending savory, melty goodness with a touch of playful indulgence. Get ready to scoop, savor, and maybe fight over the last bite—it’s that good.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base mixture:
– 8 ounces cream cheese, softened to room temperature
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
For the filling and topping:
– 8 ounces pastrami, finely chopped
– 1 1/2 cups shredded Swiss cheese
– 1/4 cup chopped dill pickles
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with non-stick spray.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and black pepper; use a hand mixer on medium speed for 2 minutes until smooth and creamy.
3. Fold in the finely chopped pastrami, 1 cup of the shredded Swiss cheese, chopped dill pickles, and chopped fresh parsley with a spatula until evenly distributed.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer with the back of a spoon.
5. Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the top of the dip.
6. Bake in the preheated oven for 20–25 minutes, or until the edges are bubbly and the top is golden brown.
7. Remove the dip from the oven and let it cool for 5 minutes before serving to allow it to set slightly.
8. Serve warm with your choice of dippers, such as pretzel bites, rye bread slices, or vegetable sticks.
From the first scoop, you’ll love the creamy, tangy base that gives way to hearty bites of pastrami and briny pickles, all hugged by that gooey Swiss cheese melt. Try serving it in a hollowed-out rye bread bowl for a fun, edible presentation that’ll have guests digging in with gusto.
Pastrami Stuffed Portobello Mushrooms
Aren’t you tired of the same old mushroom caps? Let’s stuff those portobellos with a surprise guest—pastrami! This savory, smoky twist turns a simple appetizer into a showstopper that’ll have your guests wondering why they ever settled for plain mushrooms. It’s the ultimate flavor-packed upgrade for your next gathering or cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the mushrooms:
– 4 large portobello mushroom caps, stems removed
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the stuffing:
– 8 oz thinly sliced pastrami, chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 2 cloves garlic, minced
For finishing:
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the portobello mushroom caps gill-side up on the prepared baking sheet.
3. Brush the mushroom caps evenly with 2 tbsp olive oil, coating both the tops and insides.
4. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the oiled mushrooms.
5. Bake the mushrooms at 400°F for 10 minutes to soften them—they should look slightly wilted but still hold their shape.
6. While the mushrooms bake, combine 8 oz chopped pastrami, 1 cup mozzarella, 1/2 cup Parmesan, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, and 2 minced garlic cloves in a medium bowl.
7. Mix the stuffing ingredients thoroughly until well combined and slightly sticky.
8. Remove the mushrooms from the oven and carefully drain any liquid that has pooled in the caps using a paper towel.
9. Divide the pastrami mixture evenly among the 4 mushroom caps, pressing it gently into the cavities.
10. Return the stuffed mushrooms to the oven and bake at 400°F for 10 more minutes, or until the cheese is melted and bubbly with golden edges.
11. Remove from the oven and let cool for 5 minutes to set the filling—this prevents a messy first bite!
12. Sprinkle 2 tbsp chopped parsley over the mushrooms just before serving.
But wait, there’s more! These mushrooms emerge from the oven with a juicy, meaty center and a crispy, cheesy top that crackles with every forkful. The pastrami’s smoky saltiness pairs perfectly with the earthy mushrooms, creating a rich umami bomb. Try serving them over a bed of arugula with a drizzle of balsamic glaze for a fancy appetizer, or pile them onto toasted buns for an outrageous sandwich twist.
Savory Pastrami and Rice Casserole
Who says comfort food can’t be a little fancy? This savory pastrami and rice casserole is the ultimate weeknight hero, transforming humble ingredients into a bubbly, cheesy masterpiece that’ll have your family begging for seconds—and maybe thirds. It’s basically a hug in a baking dish, with zero judgment if you eat it straight from the pan.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 pound sliced pastrami, chopped into bite-sized pieces
– 1 ½ cups long-grain white rice, rinsed
– 3 cups low-sodium beef broth
For the Creamy Layer:
– 1 cup sour cream
– 1 cup shredded sharp cheddar cheese
– ½ teaspoon smoked paprika
– ¼ teaspoon black pepper
For the Topping:
– ½ cup shredded sharp cheddar cheese
– ¼ cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds—don’t let it burn!
5. Add 1 pound chopped pastrami and cook, stirring, until lightly browned and edges are slightly crispy, about 3-4 minutes.
6. Tip: Toasting the pastrami deepens its smoky flavor, so give it a good sizzle.
7. Stir in 1 ½ cups rinsed long-grain white rice and cook for 1 minute to lightly toast the grains.
8. Pour in 3 cups low-sodium beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
9. Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to steam—this prevents mushiness.
10. In a medium bowl, whisk together 1 cup sour cream, 1 cup shredded sharp cheddar cheese, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper until smooth.
11. Fold the sour cream mixture into the cooked rice and pastrami until evenly combined.
12. Tip: For extra creaminess, let the mixture cool slightly before adding the sour cream to prevent curdling.
13. Transfer the mixture to the greased baking dish and spread it into an even layer.
14. Sprinkle ½ cup shredded sharp cheddar cheese evenly over the top.
15. Bake at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly with golden spots.
16. Tip: For a crispier top, broil for the last 2-3 minutes, but watch closely to avoid burning.
17. Remove from the oven and let it rest for 5 minutes to set.
18. Garnish with ¼ cup chopped fresh parsley before serving.
A melty, savory delight, this casserole boasts tender rice infused with smoky pastrami and a rich, cheesy creaminess that’s downright addictive. Serve it scooped into bowls with a side of pickles for a tangy crunch, or get creative by stuffing it into hollowed-out bread bowls for the ultimate carb-on-carb experience.
Conclusion
From classic sandwiches to creative twists, these 29 pastrami recipes offer endless inspiration for flavorful meals. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and feel free to share this delicious roundup on Pinterest so other home cooks can enjoy it too. Happy cooking!
