The Best Cheeses To Pair With Pastrami On Rye

The classic combination of pastrami on rye is a traditional deli sandwich popularized by Jewish delicatessens in New York City. While some purists prefer their pastrami on rye without cheese, Swiss cheese is a popular choice to include in this sandwich, with Provolone as a close second. This sandwich is often grilled and served with condiments such as Russian dressing, mustard, and sauerkraut, and is sometimes called The Rachel when made with pastrami instead of corned beef.

Swiss cheese

A pastrami on rye sandwich is a type of Reuben sandwich, which is traditionally made with corned beef. When pastrami is used instead of corned beef, the sandwich is sometimes called a "Rachel".

A pastrami Reuben with Swiss cheese is typically made with sauerkraut, Russian or Thousand Island dressing, and butter, served on grilled rye bread. The Swiss cheese is placed on the bread, followed by the pastrami and sauerkraut, and then the sandwich is grilled until the cheese is melted.

Some variations on this sandwich include using different types of bread, such as Italian or sourdough, or different types of mustard, such as Dijon or honey Dijon, instead of the Russian or Thousand Island dressing.

The Swiss cheese in this sandwich provides a creamy texture and a mild, nutty flavour that pairs well with the smoky, peppery pastrami and the tangy, crunchy sauerkraut. The butter and dressing also add to the creaminess of the sandwich, creating a rich and indulgent mouthfeel.

Provolone cheese

To make a delicious hot pastrami sandwich with Provolone, start by warming up some sauerkraut in a skillet. You can also add a sprinkle of caraway seeds to the sauerkraut for a delicious hint of savoury flavour. In the same skillet, warm up your pastrami. Meanwhile, place a slice of Provolone on each slice of rye bread and put them in the oven to melt the cheese. Finally, assemble your sandwich by placing the pastrami on the bottom bun, adding a scoop of warm sauerkraut, and drizzling it with Thousand Island dressing before topping it off with the other slice of bread.

The key to a great pastrami sandwich is using high-quality ingredients. Make sure to get freshly made pastrami from your local deli, and don't skimp on the cheese—get sliced Provolone from the deli at your grocery store. If you want to add some crunch to your sandwich, invest in a good-quality, refrigerated sauerkraut. And don't forget the bread—use a soft, sweet brioche bun or a traditional Jewish rye bread to complete your sandwich.

With its mild flavour and creamy texture, Provolone cheese is an excellent choice to elevate your pastrami on rye sandwich. Don't be afraid to experiment and find the perfect combination of ingredients to suit your taste!

Russian dressing

To make the dressing, simply whisk together the ingredients and place in the fridge until ready to use. It can be used as a spread on the rye bread, or drizzled over the pastrami and other toppings.

The dressing can be made spicier by adjusting the amount of hot sauce or chilli sauce to taste. It can also be warmed up by drizzling over the hot pastrami or by placing the assembled sandwich in a skillet.

Coleslaw

To make the coleslaw, you will need the following ingredients:

• Mayonnaise
• Apple cider vinegar
• Granulated sugar
• Dijon mustard
• Celery seed
• Scallions, white and light green portions thinly sliced
• Cole slaw mix (shredded cabbage and carrots)

In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed. Whisk these ingredients together until they are well combined. Then, add the scallions and coleslaw mix. Use a mixing spoon to toss the greens until they are fully coated in the sauce. Refrigerate the coleslaw in a sealed container until you are ready to use it.

When assembling your pastrami on rye sandwich, spread some Russian dressing on two slices of rye bread. Add pastrami and Swiss cheese to one slice, and top with a generous helping of coleslaw. You can secure the sandwich with toothpicks if needed. This sandwich is best served with a side of potato salad or chips.

Mustard

When making a pastrami on rye sandwich, it is essential to spread a generous amount of mustard on one side of the bread. This creates a flavourful base for the sandwich. The mustard also acts as a barrier, preventing the bread from becoming soggy from the juices of the pastrami and any other toppings such as sauerkraut or coleslaw.

For those who prefer a milder flavour, yellow mustard is a good option as it has a more subtle taste compared to other varieties. It provides a classic, tangy flavour without being too overpowering. On the other hand, Dijon mustard offers a more robust and pungent flavour. It has a sharper taste that can enhance the overall flavour of the sandwich. Spicy brown mustard, as the name suggests, adds a spicy kick to the sandwich. It has a stronger, more intense flavour that can complement the pastrami and other ingredients.

In addition to its flavour contribution, mustard also has some functional benefits in a pastrami on rye sandwich. Mustard seeds contain an enzyme called myrosinase, which breaks down another compound in the mustard, sinigrin, into allyl isothiocyanate. This compound is what gives mustard its characteristic heat and pungency. The presence of allyl isothiocyanate can help to mask any strong or unpleasant odours that may be present in the pastrami or other ingredients, enhancing the overall sensory experience of the sandwich.

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