The pastrami sandwich. It’s an icon, a culinary landmark, a symphony of smoky, peppery, and savory flavors piled high between slices of rye. But beyond the succulent, cured meat, what elevates this sandwich from good to legendary? Let’s explore the essential components and surprising additions that transform a simple pastrami sandwich into an unforgettable experience.
The Foundation: Bread and Meat
The heart and soul of any pastrami sandwich reside in these two fundamental ingredients: the bread and the pastrami itself. These are the non-negotiable elements upon which all other additions are built.
Rye Bread: The Traditional Choice
When it comes to bread, rye is king. Its slightly sour, earthy flavor provides the perfect counterpoint to the rich, fatty pastrami. A good rye bread should be sturdy enough to hold the substantial filling without falling apart, yet soft enough to yield with each bite. Look for varieties with caraway seeds for that classic deli experience. Some prefer light rye, others dark, but the important thing is that it complements, not overwhelms, the pastrami. The bread should be sliced to a thickness that allows it to stand up to the weight of the pastrami.
Pastrami Perfection: Quality Matters
Of course, even the best rye bread can’t save a sandwich made with subpar pastrami. The pastrami itself needs to be top-notch. Quality pastrami is characterized by its deep smoky flavor, tender texture, and generous marbling of fat. The smoking process is crucial, imparting a distinct flavor profile that distinguishes pastrami from other cured meats. The meat should be sliced thinly enough to be easy to chew but thick enough to retain its moisture and flavor. The curing process is what gives pastrami its signature flavor. Spices like coriander, black pepper, garlic, and mustard seeds are commonly used in the curing process. Look for a deep, reddish-brown color, indicating proper smoking and curing.
The Classic Condiments: Mustard and Pickles
These two condiments are the dynamic duo of the pastrami sandwich world. They provide contrasting flavors and textures that cut through the richness of the meat.
Mustard: A Zesty Counterpoint
Yellow mustard is the traditional and arguably most popular choice. Its tangy, slightly acidic flavor balances the richness of the pastrami. However, brown mustard, with its more robust and complex flavor, can also be an excellent option. The key is to use a mustard that has a good bite and doesn’t overpower the pastrami. Experimenting with different types of mustard is a great way to customize your sandwich. Some people prefer a coarse ground mustard for added texture and flavor. A thin layer of mustard is all that’s needed to add a zing to each bite.
Pickles: A Refreshing Crunch
Pickles provide a crucial element of acidity and crunch. They cleanse the palate and offer a welcome contrast to the savory pastrami. Dill pickles are the most common choice, but other varieties, such as half-sour pickles, can also work well. The pickles should be crisp and not too sweet. A good pickle should be able to stand on its own. Adding pickles is about balance; they’re there to cut through the richness.
Beyond the Basics: Exploring Other Options
While rye bread, pastrami, mustard, and pickles are the traditional components, there’s room for experimentation. These additions can add new dimensions of flavor and texture.
Cheese: A Controversial Addition
Cheese on a pastrami sandwich is a somewhat divisive topic. Purists often frown upon it, arguing that it detracts from the flavor of the pastrami. However, some cheeses can complement the meat quite well. Swiss cheese, with its nutty and slightly sweet flavor, is a popular choice. Provolone, with its mild and slightly tangy flavor, is another option. The cheese should be melted slightly to enhance its texture and flavor. If adding cheese, be sure to use a light hand; you don’t want it to overwhelm the pastrami.
Sauerkraut: A Tangy Twist
Sauerkraut, fermented cabbage, is a classic addition to many deli sandwiches, and it can work surprisingly well with pastrami. Its tangy, slightly sour flavor provides a similar function to pickles, cutting through the richness of the meat. Be sure to drain the sauerkraut well before adding it to the sandwich to prevent it from becoming soggy. Some people prefer to add a bit of caraway seeds to their sauerkraut. Sauerkraut is a good option for those who like a more fermented flavor.
Coleslaw: Creamy and Crunchy
Coleslaw, a salad made of shredded cabbage, carrots, and mayonnaise-based dressing, can add a creamy and crunchy texture to the pastrami sandwich. It also introduces a touch of sweetness that can balance the savory flavors. The coleslaw should be fresh and not too heavily dressed. Some prefer a vinegar-based coleslaw, which can provide a more acidic counterpoint to the pastrami. Coleslaw is a good alternative to sauerkraut for those who prefer a creamier texture.
Onions: A Pungent Bite
Onions, whether raw or caramelized, can add a pungent and savory element to the pastrami sandwich. Raw onions offer a sharp bite, while caramelized onions provide a sweeter, more mellow flavor. Thinly sliced red onions are a popular choice for their color and flavor. Caramelized onions can take some time to prepare, but they add a depth of flavor that is well worth the effort. Onions are a good addition for those who like a bolder flavor.
Spicy Peppers: Adding Some Heat
For those who like a little kick, adding spicy peppers can elevate the pastrami sandwich to a new level. Jalapeños, pepperoncini, or even a sprinkle of red pepper flakes can add a welcome dose of heat. Be sure to use peppers sparingly, as they can easily overpower the other flavors. Pickled peppers are a good option for adding both heat and acidity. Adding peppers can customize the heat level of your sandwich.
Russian Dressing/Thousand Island Dressing: A Creamy Tang
Russian dressing or Thousand Island dressing, a creamy and tangy sauce, can add a unique flavor dimension to the pastrami sandwich. These dressings typically contain mayonnaise, ketchup, relish, and various spices. They add a touch of sweetness and acidity that can complement the savory pastrami. These dressings are often used in variations of the Reuben sandwich, which features pastrami, sauerkraut, and Swiss cheese.
The Art of Assembly: Building the Perfect Bite
The order in which you assemble your pastrami sandwich is crucial. A well-constructed sandwich ensures that each ingredient plays its part in creating a harmonious blend of flavors and textures.
Start by spreading a thin layer of mustard on both slices of rye bread. This prevents the bread from becoming soggy and adds a tangy base note. Next, pile the pastrami high on one slice of bread. Be generous with the meat, but be careful not to overload the sandwich. If adding cheese, place it on top of the pastrami. If adding sauerkraut or coleslaw, drain it well and spread it evenly over the cheese (or pastrami if you’re not using cheese). Add any other desired toppings, such as onions or peppers. Finally, top with the other slice of bread and press down gently.
Cut the sandwich in half and serve immediately. The first bite should be an explosion of flavor and texture, a perfect balance of savory, tangy, and creamy elements.
Serving Suggestions: Completing the Meal
A pastrami sandwich is a hearty meal on its own, but it’s even better when paired with complementary sides.
Potato Salad or Coleslaw: Classic Companions
Potato salad and coleslaw are classic deli sides that pair perfectly with a pastrami sandwich. Their creamy and slightly sweet flavors complement the savory meat. Choose a potato salad that is not too heavily dressed. Coleslaw can provide a refreshing crunch.
Pickle Spears or Chips: An Extra Dose of Acidity
Pickle spears or chips provide an extra dose of acidity and crunch, cleansing the palate between bites of the sandwich. Choose dill pickles for their tangy flavor. Pickle chips are a good option for those who prefer a smaller portion.
Soup: A Warm and Comforting Addition
Soup, especially a hearty broth-based soup like chicken noodle or matzo ball soup, can be a warm and comforting addition to the meal. The soup should be light enough not to overwhelm the sandwich. A clear broth can be a good choice.
French Fries or Onion Rings: A Crispy Treat
French fries or onion rings provide a crispy and salty treat that complements the savory pastrami. Choose fries that are crispy and not too greasy. Onion rings should be well-battered and golden brown.
In Conclusion: The Quest for the Ultimate Pastrami Sandwich
The perfect pastrami sandwich is a matter of personal preference. While the traditional combination of rye bread, pastrami, mustard, and pickles is a classic for a reason, there’s plenty of room for experimentation. Whether you prefer cheese, sauerkraut, coleslaw, or spicy peppers, the key is to find the combination of flavors and textures that appeals to your palate. Ultimately, the best pastrami sandwich is the one that you enjoy the most. Don’t be afraid to try new things and discover your own signature combination. The quest for the ultimate pastrami sandwich is a journey, not a destination. So, go out there and start exploring! The world of pastrami sandwiches awaits!
What is the most classic and widely accepted accompaniment to pastrami on a sandwich?
Without a doubt, the quintessential pairing for pastrami is mustard, specifically yellow or brown mustard. These mustards offer a tangy, acidic bite that cuts through the richness and fattiness of the pastrami. The sharp flavor profile complements the smoky, savory notes of the meat, creating a balanced and satisfying experience.
Beyond the flavor contrast, the texture of the mustard also plays a role. Its smooth consistency adds a pleasant mouthfeel against the slightly chewy pastrami. The simplicity of mustard allows the complex flavors of the pastrami to shine, making it the perfect and most reliable choice for purists and casual eaters alike.
Are there any cheeses that complement pastrami, and if so, which ones?
While not traditional, some cheeses can indeed enhance a pastrami sandwich. Swiss cheese is a popular and readily available option. Its mild, nutty flavor and slightly firm texture offer a subtle counterpoint to the bolder flavors of the pastrami without overpowering it. Its melting properties also contribute to a more cohesive and enjoyable eating experience.
Another worthwhile consideration is provolone, particularly a sharp provolone. Its more pronounced flavor profile can stand up to the pastrami, providing a savory and slightly salty element. Ultimately, cheese choice depends on individual preference, but Swiss and provolone are safe bets for a balanced and flavorful sandwich.
Beyond mustard, what other condiments might work well with pastrami?
Outside of the classic mustard, horseradish sauce can be a fantastic alternative for those seeking a spicier kick. Its earthy, pungent flavor profile complements the smoky notes of the pastrami and adds a welcome dose of heat. The creamy texture of horseradish sauce can also provide a nice contrast to the drier texture of the meat.
For a sweeter and tangier element, consider a dill pickle relish or even a thin layer of Russian dressing. The acidity of the pickle relish helps to cut through the richness of the pastrami, while the Russian dressing adds a creamy sweetness that balances the savory flavors. Experimentation is key to finding your personal favorite condiment pairing.
What types of bread are best suited for a pastrami sandwich?
Rye bread is the most traditional and arguably the best choice for a pastrami sandwich. Its slightly sour, earthy flavor complements the smoky and savory taste of the pastrami. The firm texture of rye bread also provides a good structural base for the sandwich, preventing it from falling apart under the weight of the meat.
While rye is the classic choice, other options like sourdough or even a sturdy roll can also work well. Sourdough offers a similar tang to rye but with a slightly chewier texture. A sturdy roll can provide a more substantial and satisfying bite, particularly for those who prefer a heartier sandwich experience. Ultimately, the choice of bread comes down to personal preference and desired texture.
Can vegetables be added to a pastrami sandwich, and if so, which ones?
While a traditional pastrami sandwich is typically quite simple, the addition of certain vegetables can enhance its flavor and texture. Sauerkraut is a common and popular choice, providing a tangy and slightly sour counterpoint to the richness of the pastrami. Its crisp texture also adds a welcome element of crunch to the sandwich.
Thinly sliced pickles, particularly dill pickles, can also work well, offering a similar tangy and crunchy element as sauerkraut. Some adventurous eaters might even consider adding a few slices of red onion for a sharper and more pungent flavor. However, it’s important to remember that less is often more when it comes to adding vegetables to a pastrami sandwich, as the focus should remain on the star ingredient: the pastrami itself.
What are some less common but potentially delicious pairings for pastrami?
For those seeking a more adventurous flavor profile, consider pairing pastrami with a fig jam or chutney. The sweetness of the fig jam provides a surprising but delightful contrast to the savory and smoky flavors of the pastrami. The chutney adds a more complex flavor profile with notes of fruit, spice, and vinegar, creating a truly unique and memorable sandwich.
Another unconventional option is a drizzle of balsamic glaze. The slightly acidic and sweet balsamic glaze adds a layer of depth and complexity to the pastrami, elevating the overall flavor profile. While these pairings might not be for everyone, they offer a fun and exciting way to explore the versatility of pastrami.
Does the cut of pastrami affect what goes well with it on a sandwich?
Yes, the cut of pastrami can influence what pairs well with it. A leaner cut of pastrami, like round, might benefit from a more generous application of mustard or a creamy condiment like Russian dressing to add moisture and flavor. The drier texture of the lean cut needs something to enhance its overall appeal.
On the other hand, a fattier cut like navel, which is more flavorful and succulent, might require less additional sauce and could pair better with something acidic to cut through the richness, like sauerkraut or pickles. The higher fat content naturally provides more moisture and flavor, so the accompaniments should focus on balancing the richness rather than adding more of it.