My favorite pastrami and gruyere cheese sandwich gets the VIP treatment with homemade violet mustard (amazing!) and a simple everyday rye bread you will love!
This pastrami gruyere sandwich took me back ages, back to the years I lived in California when I discovered wheat thins and graham crackers. I also ate pastrami for the first time.
A warm sandwich made with homemade pastrami, slices of melted gruyere cheese, and served on rye. So delicious, I remember it decades later.
What is pastrami?
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 can be eaten warm or cold and is mainly used in sandwiches, one of the most famous being the Reuben.
I like it with mustard and gruyere cheese on rye. So, to spice things up, I made purple mustard, which became very popular.
About rye bread
Rye flour is a huge favorite used in traditional Eastern European bread. It has a tangy flavor, especially if made with sourdough. They usually include caraway, kummel, and/or cumin seeds.
For today's sandwich, I wanted a simple bread, a straight dough bread that could be made in a day.
But somehow, they come together so well in this sandwich. I had been wanting to make a go-to rye bread for a long time now.
This is good, with caraway and cumin seeds, and is a straight dough method, so you don't need ferments or overnight stays in the fridge.
Just a regular loaf of bread with the slight tang of rye which is enhanced by buttermilk. And the seeds that impart that peculiar german quality to it.
What is violet or red wine mustard?
This is just a type of mustard that appeared years ago. I don't know how it started, but there are many recipes online by now.
This red wine mustard is quite interesting.
First of all, it's the perfect way to use some leftover red wine. I usually use it to make one of my favorite cakes with it, like this red wine velvet cake, but this is another great alternative. And it keeps in the fridge for a long time.
Use it on cold roast beef, ham or whatever you like to put regular mustard on. You can make it smooth or chunky too.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Pastrami Gruyere Rye Sandwich
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 adapted from Bernard Clayton's New Complete Book of Breads; mustard recipe from Roberto Petersen
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!