The old-fashioned and popular pastrami sandwich gets the star treatment with homemade rye bread, gruyere cheese and mustard.
Twist on a classic
This pastrami gruyere sandwich took me back a long time, to the years I lived in California, where I discovered wheat thins and graham crackers and ate pastrami for the first time.
It was served warm with chips and pickles, and I always had it on my way to San Francisco. It was so good that I remember it decades later.
Pastrami, in case you're not very familiar with it, is a meat product, usually beef brisket, that is brined for several days and then slowly cooked (or braised, really) to achieve a super tender, pull-apart piece of meat.
It's fantastic. Both the pastrami and the sandwich.
And a far cry from my other favorite, this meat sandwich with chimichurri.
Rye bread
For today's sandwich, I wanted a simple, straight-dough bread that could be made in a day. It's also great for toast and freezes well.
You can also use store-bought rye bread and make your life easier.
This is a solid bread with caraway and cumin seeds and uses the straight dough method, so you don't need ferments, sponges or overnight stays in the fridge.
Just a regular loaf of bread with the slight tang of rye which is enhanced by buttermilk.
I was apprehensive about the seeds in the pastrami and the rest of the ingredients, but somehow, this bread is perfect for this sandwich.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Bread: I favor the homemade rye bread below or this oatmeal whole wheat sandwich bread. But any store-bought one you like will be perfect.
- Mustard: brown or spicy mustards are the best and the ones used in the original sandwich. I made it with purple mustard on occasion, a condiment that appeared years ago, and it was a really nice variation.
- Ratio: the amounts of each ingredient given below are an estimate. Adjust to your personal preference with more of this or less of that.
Related recipes you might like:
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Pastrami Gruyere Rye Sandwich
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Ingredients
For each sandwich:
- 2 slices rye bread, recipe below or use store-bought
- 5 ounces pastrami
- 3.5 ounces gruyere cheese, thinly sliced
- 1 tablespoon mustard, or more to taste
For the rye bread:
- 1 tablespoon dry yeast
- ¼ cup warm water
- 1 cup rye flour, finely milled
- 1 cup whole wheat flour, finely milled
- 2 teaspoons salt
- ¾ cup buttermilk, at room temperature
- 2 tablespoons malt syrup, or molasses
- 1 tablespoon honey
- 2 tablespoons sunflower oil, or other vegetable oil
- 2 teaspoons caraway seeds, crushed or coarsely ground
- 1 teaspoon fennel seeds, crushed or coarsely ground
- 1 cup bread flour, or all-purpose flour
Instructions
For each sandwich:
- Lightly toast 2 slices rye bread.
- Spread one side with 1 tablespoon mustard. Top with 3.5 ounces gruyere cheese, sliced and return for a few minutes to the oven until the cheese begins to melt.
- Arrange 5 ounces pastrami slices on top of the other bread slice.
- Top with the inverted slice with cheese.
For the bread:
- Grease one 9x5 inch (23x13cm) loaf pan. Set aside.
- In a small bowl mix 1 tablespoon dry yeast and ¼ cup warm water and let foam for a few minutes.
- In the bowl of the stand mixer, put 1 cup rye flour, 1 cup whole wheat flour, 2 teaspoons salt, ¾ cup buttermilk, 2 tablespoons malt syrup, 1 tablespoon honey, 2 tablespoons sunflower oiland yeast mixture. Mix with a wooden spoon until it integrates.
- Attach the dough hook and start mixing on medium-low speed until a shaggy dough is formed.
- Add 2 teaspoons caraway seeds, 1 teaspoon fennel seeds and 1 cup bread flour, a few tablespoons at a time.
- Beat for 6 to 8 minutes, until the dough is elastic but not too stiff. If it's too sticky add a few more tablespoons of bread flour but don't overdo it. It needs to retain some stickiness.
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. It can take more time depending on the temperature of your kitchen.
- On a lightly floured surface, pat the dough down, and then roll it tightly, pinching edges to seal.
- Place in the prepared pan, cover with a clean kitchen towel, and let rise again until doubled, about 1 to 1 ½ hours.
- About 20 minutes before baking, preheat oven to 375ºF (190ºC).
- Bake for 35 to 40 minutes, until golden brown and the bottom sounds hollow when tapped.
- Let cool completely on a wire rack before cutting.
Notes
Bread is adapted from an old version of the New Complete Book of Breads.
Jeanette T says
I baked the bread this morning. Went grocery shopping then came home in time to make a sandwich with it. Yummy!!! I converted it to grams. Added 14g more water which made it a 71.67 % hydration. The dough was sticky at the bottom of the bowl but not on the sides and I’d say it’s cookie dough consistency. As you know rye makes the dough sticky but handling it with oiled hands and shaping on an oiled silicone mat makes the process easier. After I greased my pan I sprinkled it with semolina which gave it a nice crust.
I’d love to send you a picture of the loaf. I hope others will try this recipe and follow your instructions for an outstanding treat. Thanks so much :-))
Paula Montenegro says
Thanks so much for the details! I love how you sprinkled it with semolina, which is an ingredient I love. Please send me a picture, I can upload it to Instagram!