Pastrami lovers, rejoice! We’ve gathered 34 irresistible recipes that transform this savory deli favorite into everything from classic sandwiches to innovative comfort food dishes. Whether you’re craving a quick weeknight dinner or planning a weekend feast, these mouth-watering creations will inspire your inner chef. Get ready to discover new ways to enjoy pastrami—your taste buds are in for a treat!
Classic Pastrami Reuben Sandwich
Ever crave that perfect deli-style sandwich you can make at home? You’re in for a treat with this classic pastrami Reuben. It’s got all the savory, tangy goodness you love, and it comes together surprisingly easily.
Ingredients
– Rye bread – 8 slices
– Pastrami – 1 lb
– Sauerkraut – 1 cup
– Swiss cheese – 8 slices
– Thousand Island dressing – ½ cup
– Butter – 2 tbsp
Instructions
1. Heat a large skillet or griddle over medium heat (350°F).
2. Spread 1 tablespoon of butter evenly on one side of each slice of rye bread.
3. Place 4 slices of bread, buttered-side down, on the heated skillet.
4. Spread 2 tablespoons of Thousand Island dressing on the unbuttered side of each slice in the skillet.
5. Layer 4 ounces of pastrami evenly over the dressing on each slice.
6. Drain ¼ cup of sauerkraut well and place it on top of the pastrami.
7. Add 2 slices of Swiss cheese on top of the sauerkraut on each sandwich.
8. Top each sandwich with the remaining bread slices, buttered-side up.
9. Cook for 3–4 minutes until the bottom bread is golden brown and crispy.
10. Carefully flip each sandwich using a spatula.
11. Cook for another 3–4 minutes until the second side is golden brown and the cheese is fully melted.
12. Remove the sandwiches from the skillet and let them rest for 1 minute before slicing.
You’ll love the crispy, buttery bread giving way to the tender pastrami and tangy sauerkraut. For a fun twist, serve it with a side of pickles or potato chips for that authentic deli experience.
Pastrami and Swiss Cheese Melts
Mmm, nothing hits the spot quite like a warm, melty sandwich on a crisp fall day. You’re going to love how easy these pastrami and Swiss melts come together. Perfect for a quick lunch or cozy dinner.
Ingredients
– Rye bread – 8 slices
– Pastrami – ½ lb
– Swiss cheese – 8 slices
– Butter – 2 tbsp
Instructions
1. Spread ¼ tbsp butter on one side of each bread slice.
2. Place 4 bread slices buttered-side down on a cutting board.
3. Layer 2 oz pastrami evenly on each bread slice.
4. Top each with 2 slices of Swiss cheese.
5. Cover with the remaining bread slices, buttered-side up.
6. Heat a large skillet over medium heat for 2 minutes.
7. Place 2 sandwiches in the skillet.
8. Cook for 3-4 minutes until the bottom is golden brown and crispy.
9. Flip the sandwiches carefully using a spatula.
10. Cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
11. Repeat steps 7-10 with the remaining sandwiches.
12. Remove from skillet and let rest for 1 minute before slicing.
What a satisfying crunch you get with each bite, thanks to that perfectly toasted rye. The Swiss cheese melts into creamy pockets that balance the savory pastrami beautifully. Try serving these with a side of tangy pickles or a simple cabbage slaw for a complete meal that everyone will devour.
Pastrami Hash with Potatoes and Eggs
Let’s be real—some mornings just call for something hearty and satisfying. This pastrami hash with potatoes and eggs is exactly what you need to start your day right. It’s savory, filling, and comes together in no time.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Yukon gold potatoes – 2, diced into ½-inch cubes
– Pastrami – 8 oz, chopped
– Eggs – 4
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Tip: Don’t rush this step—properly softened onions add sweetness and depth to the hash.
4. Add 2 diced Yukon gold potatoes and spread them in an even layer.
5. Cook without stirring for 5 minutes to allow the potatoes to develop a golden-brown crust on one side.
6. Stir the potatoes and continue cooking, stirring occasionally, until tender and lightly browned all over, about 10 minutes.
7. Tip: Use a spatula to press down on the potatoes occasionally—this helps create more crispy edges.
8. Add 8 oz chopped pastrami and cook, stirring, until warmed through and slightly crispy, about 3 minutes.
9. Season with ½ tsp salt and ¼ tsp black pepper, then stir to combine.
10. Create 4 small wells in the hash mixture with the back of a spoon.
11. Crack 1 egg into each well.
12. Cover the skillet and cook over medium heat until the egg whites are set but the yolks are still runny, about 5 minutes.
13. Tip: For firmer yolks, cook uncovered for an additional 2–3 minutes.
14. Remove from heat and let rest for 1 minute before serving.
Flaky, crispy potatoes mingle with the smoky pastrami, while the runny egg yolks create a rich sauce that ties everything together. Serve it straight from the skillet with a side of toast for scooping up every last bite—it’s a breakfast worth waking up for.
Grilled Pastrami and Cheese Paninis
You know those days when you crave something hearty and satisfying? Grilled pastrami and cheese paninis are your answer. They’re quick, melty, and perfect for lunch or a lazy dinner.
Ingredients
– Sourdough bread – 8 slices
– Pastrami – ½ lb
– Swiss cheese – 8 slices
– Butter – 2 tbsp
Instructions
1. Preheat a panini press or skillet to 375°F.
2. Butter one side of each bread slice with 2 tbsp of butter.
3. Place 4 slices of bread buttered-side down on a clean surface.
4. Layer 2 slices of Swiss cheese on each of the 4 bread slices.
5. Divide ½ lb of pastrami evenly over the cheese on each bread slice.
6. Top each with another slice of Swiss cheese.
7. Cover each with the remaining bread slices, buttered-side up.
8. Place one sandwich in the preheated panini press.
9. Close the press and cook for 4 minutes, or until the bread is golden brown and crispy.
10. Repeat with the remaining sandwiches.
11. Tip: Press down gently on the sandwich to ensure even browning and melting.
12. Tip: If using a skillet, weigh the sandwich down with a heavy pan and flip after 3 minutes.
13. Tip: Let the sandwich rest for 1 minute before cutting to keep the fillings intact.
14. Remove from the press and slice each panini in half diagonally.
Zesty and comforting, these paninis boast a crispy exterior with gooey, savory insides. Serve them with a side of pickles or a simple salad for a complete meal that’s sure to satisfy.
Pastrami and Sauerkraut Pierogies
Mmm, imagine biting into a pierogi that’s packed with savory pastrami and tangy sauerkraut—it’s like a Reuben sandwich in dumpling form, and you’re going to love how easy these are to whip up.
Ingredients
Flour – 2 cups
Salt – 1 tsp
Water – ¾ cup
Pastrami – 1 cup, chopped
Sauerkraut – 1 cup, drained
Butter – 2 tbsp
Sour cream – ¼ cup
Instructions
1. In a large bowl, combine 2 cups of flour and 1 tsp of salt.
2. Gradually add ¾ cup of water, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. In a skillet over medium heat, melt 1 tbsp of butter.
6. Add 1 cup of chopped pastrami and cook for 3-4 minutes until slightly crispy.
7. Stir in 1 cup of drained sauerkraut and cook for another 2 minutes, then remove from heat.
8. Tip: Squeeze excess liquid from the sauerkraut to prevent soggy pierogies.
9. Roll out the dough to ⅛-inch thickness on a floured surface.
10. Use a 3-inch round cutter to cut out circles from the dough.
11. Place 1 tbsp of the pastrami-sauerkraut filling in the center of each dough circle.
12. Fold the dough over the filling and press the edges firmly to seal, crimping with a fork.
13. Bring a large pot of salted water to a boil over high heat.
14. Carefully drop the pierogies into the boiling water and cook for 4-5 minutes until they float to the top.
15. Remove the pierogies with a slotted spoon and drain well.
16. Tip: Don’t overcrowd the pot; cook in batches for even results.
17. In a clean skillet, melt the remaining 1 tbsp of butter over medium heat.
18. Add the boiled pierogies and pan-fry for 2-3 minutes per side until golden brown.
19. Tip: Pan-frying adds a crispy texture—flip gently to avoid breaking.
20. Serve hot with a dollop of sour cream on the side.
Light and tender dough wraps around a hearty, flavorful filling, with the pan-frying step giving a satisfying crunch. Try serving these pierogies with a side of spicy mustard or atop a bed of greens for a fun twist—they’re perfect for a cozy dinner or game-day snack.
New York Style Pastrami Bagel
You know that feeling when you’re craving something hearty and satisfying? Yeah, this New York Style Pastrami Bagel hits all the right notes. It’s the perfect combo of savory, chewy, and downright delicious.
Ingredients
– Bagels – 2
– Pastrami – 8 oz
– Swiss cheese – 4 slices
– Mustard – 2 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Slice the bagels in half horizontally.
3. Place the bagel halves cut-side up on a baking sheet.
4. Toast the bagels in the oven for 5 minutes, or until lightly golden. (Tip: Toasting the bagels first helps them stay crisp under the toppings.)
5. Remove the baking sheet from the oven.
6. Spread 1/2 tbsp of mustard on each bagel half.
7. Layer 2 oz of pastrami on top of each bagel half.
8. Place 1 slice of Swiss cheese on top of the pastrami on each bagel half.
9. Return the baking sheet to the oven.
10. Bake for 8-10 minutes, or until the cheese is fully melted and bubbly. (Tip: Keep an eye on it to avoid over-browning the bagels.)
11. Remove from the oven and let cool for 2 minutes before serving. (Tip: Letting it cool slightly makes it easier to handle and enhances the flavors.)
Ready to dig in? The bagel stays wonderfully chewy with a crisp edge, while the pastrami brings a smoky, peppery punch that pairs perfectly with the creamy melted Swiss. For a fun twist, try serving it open-faced with a side of pickles or coleslaw to cut through the richness.
Warm Pastrami, Pickle, and Mustard Sliders
Nothing beats the cozy comfort of warm sliders on a crisp day. You’ll love how these pastrami, pickle, and mustard bites come together in minutes. They’re perfect for game day, quick lunches, or whenever you need a savory pick-me-up.
Ingredients
– Slider buns – 12
– Sliced pastrami – 1 lb
– Dill pickle slices – ½ cup
– Yellow mustard – ¼ cup
– Unsalted butter – 2 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Slice the slider buns in half horizontally, keeping them connected if they’re attached.
3. Spread yellow mustard evenly on the bottom halves of the buns.
4. Layer sliced pastrami over the mustard-covered buns.
5. Arrange dill pickle slices on top of the pastrami.
6. Place the top halves of the buns over the fillings.
7. Melt unsalted butter in a microwave-safe bowl for 30 seconds or until liquid.
8. Brush the melted butter over the top of the assembled sliders.
9. Wrap the sliders tightly in aluminum foil.
10. Bake in the preheated oven for 15 minutes.
11. Unwrap the foil and bake for an additional 5 minutes to crisp the tops.
12. Remove from the oven and let cool for 2 minutes.
13. Separate into individual sliders and serve warm.
Let these sliders shine with their melty, savory pastrami and tangy crunch from the pickles. The soft, buttery buns soak up all the flavors, making each bite irresistible. Try serving them with a side of potato chips or a fresh salad for a complete meal that’s sure to disappear fast.
Pastrami-Stuffed Cabbage Rolls
Pastrami-stuffed cabbage rolls are the ultimate comfort food upgrade you need this week. They combine tender cabbage with that signature smoky pastrami flavor in a way that feels both familiar and exciting. Perfect for cozy dinners or impressing guests without too much fuss.
Ingredients
Cabbage – 1 head
Pastrami – 1 lb
Cooked rice – 1 cup
Tomato sauce – 2 cups
Water – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Carefully place the whole cabbage head into the boiling water and cook for 5 minutes to soften the leaves.
3. Remove the cabbage from the pot using tongs and let it cool until safe to handle, about 10 minutes.
4. Gently peel off 8 large outer leaves from the cabbage, being careful not to tear them.
5. In a medium bowl, combine the pastrami, cooked rice, ½ tsp salt, and ¼ tsp black pepper.
6. Place ¼ cup of the pastrami mixture in the center of each cabbage leaf.
7. Fold the sides of the leaf over the filling, then roll tightly from the stem end to enclose completely.
8. Arrange the rolls seam-side down in a 9×13 inch baking dish.
9. Pour the tomato sauce and water evenly over the rolls.
10. Sprinkle the remaining ½ tsp salt and ¼ tsp black pepper over the top.
11. Cover the dish tightly with aluminum foil.
12. Bake at 350°F for 45 minutes until the cabbage is tender and the sauce is bubbling.
13. Remove the foil and bake for an additional 15 minutes to slightly thicken the sauce.
14. Let the rolls rest for 5 minutes before serving to allow the flavors to meld.
A perfect balance of tender cabbage and savory pastrami makes every bite incredibly satisfying. The tomato sauce adds just enough acidity to cut through the richness, making these rolls feel both hearty and light. Try serving them over mashed potatoes or with a crisp green salad for a complete meal that everyone will love.
Loaded Pastrami Potato Skins
Ready to take your game day snacks to the next level? These loaded pastrami potato skins are the ultimate crowd-pleaser, packed with smoky flavor and perfect for sharing. You won’t be able to stop at just one!
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pastrami – 8 oz, sliced
– Cheddar cheese – 1 cup, shredded
– Sour cream – ½ cup
– Green onions – 2, sliced
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels.
4. Poke each potato 8-10 times with a fork to allow steam to escape during baking.
5. Rub the potatoes evenly with olive oil, then sprinkle with salt and pepper.
6. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
7. Bake for 50-60 minutes until the skins are crisp and the potatoes yield easily when squeezed with oven mitts.
8. Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle.
9. Slice each potato in half lengthwise using a sharp knife.
10. Scoop out most of the potato flesh, leaving about ¼-inch thick shell intact for stability.
11. Arrange the potato skins skin-side down on a baking sheet.
12. Fill each skin with pastrami slices, dividing evenly among all halves.
13. Top each skin with shredded cheddar cheese, covering the pastrami completely.
14. Bake at 400°F for 8-10 minutes until the cheese is fully melted and bubbly.
15. Remove from the oven and let cool for 3 minutes.
16. Dollop each skin with sour cream using a spoon.
17. Sprinkle with sliced green onions for fresh flavor and color.
You’ll love the crispy potato skins contrasting with the tender pastrami and gooey cheese. Try serving them with a side of spicy mustard for dipping, or crumble some extra pastrami on top for even more smoky goodness!
Pastrami and Egg Breakfast Burrito
Zesty mornings call for something special, and this pastrami and egg breakfast burrito delivers big flavor with minimal fuss. You’ll love how the savory meat pairs with fluffy eggs in a warm tortilla wrap—it’s the ultimate grab-and-go breakfast that feels indulgent yet totally doable on a busy day.
Ingredients
– Large flour tortillas – 4
– Eggs – 8
– Sliced pastrami – 1 cup
– Shredded cheddar cheese – ½ cup
– Butter – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Crack 8 eggs into a medium bowl and whisk vigorously until fully blended and slightly frothy.
2. Heat a non-stick skillet over medium heat and add 2 tbsp of butter, swirling to coat the pan evenly as it melts.
3. Pour the whisked eggs into the skillet and let them set for 30 seconds without stirring.
4. Gently push the eggs from the edges toward the center with a spatula every 15 seconds to create soft curds, cooking for 2–3 minutes total until just set but still moist.
5. Fold in 1 cup of sliced pastrami and ½ cup of shredded cheddar cheese, stirring for 30 seconds until the cheese begins to melt.
6. Season the egg mixture with ½ tsp salt and ¼ tsp black pepper, then remove from heat.
7. Warm 4 large flour tortillas one at a time in a dry skillet over medium heat for 20 seconds per side until pliable and lightly toasted.
8. Spoon equal portions of the egg and pastrami mixture onto the center of each warmed tortilla.
9. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly to form a burrito.
10. Serve immediately or wrap in foil to keep warm for up to 10 minutes.
So satisfying with its tender eggs, smoky pastrami, and gooey cheese, this burrito has a hearty texture that holds up perfectly. Slice it in half diagonally to show off the layers, or pair it with a dash of hot sauce for an extra kick—it’s a breakfast winner every time.
Pastrami Mac and Cheese Bake
Tired of the same old mac and cheese? You’ve got to try this pastrami twist—it’s cheesy, smoky, and totally crave-worthy. Perfect for a cozy night in or impressing friends at your next gathering.
Ingredients
Elbow macaroni – 8 oz
Whole milk – 2 cups
Sharp cheddar cheese – 2 cups, shredded
Cream cheese – 4 oz
Pastrami – 6 oz, chopped
Unsalted butter – 2 tbsp
All-purpose flour – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Panko breadcrumbs – ½ cup
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the elbow macaroni and cook for 8 minutes, stirring occasionally to prevent sticking.
4. Drain the macaroni in a colander and set it aside.
5. In the same pot, melt the unsalted butter over medium heat.
6. Whisk in the all-purpose flour and cook for 1 minute until golden to make a roux.
7. Gradually pour in the whole milk, whisking constantly to avoid lumps.
8. Cook the mixture for 3-5 minutes until it thickens slightly.
9. Reduce the heat to low and add the sharp cheddar cheese, stirring until melted.
10. Stir in the cream cheese until the sauce is smooth.
11. Season with salt and black pepper.
12. Fold in the cooked elbow macaroni and chopped pastrami until well combined.
13. Transfer the mixture to a greased 9×13-inch baking dish.
14. Sprinkle the panko breadcrumbs evenly over the top.
15. Bake for 20-25 minutes until the top is golden brown and bubbly.
16. Let it rest for 5 minutes before serving to allow the sauce to set.
For a crispy topping, toast the panko breadcrumbs in a dry skillet for 2 minutes before sprinkling. Feel free to swap pastrami for corned beef if you prefer a milder flavor. This bake is creamy with a satisfying crunch on top, and the smoky pastrami adds a delicious savory kick. Serve it with a simple green salad to balance the richness, or enjoy it straight from the dish—it’s that good!
Smoky Pastrami Chili Con Carne
Unbelievably good comfort food doesn’t have to be complicated—this smoky pastrami chili con carne comes together with minimal effort but delivers maximum flavor. You’ll love how the rich spices mingle with that signature pastrami smokiness.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Pastrami – 1 lb, chopped
– Canned diced tomatoes – 28 oz
– Canned kidney beans – 15 oz, drained and rinsed
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Beef broth – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped pastrami and cook for 3 minutes to lightly brown the edges.
5. Sprinkle in chili powder and cumin, stirring constantly for 30 seconds to toast the spices.
6. Pour in canned diced tomatoes with their juices.
7. Add drained and rinsed kidney beans.
8. Pour in beef broth and bring to a boil.
9. Reduce heat to low, cover, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
10. Stir in salt and black pepper.
11. Simmer uncovered for another 15 minutes to thicken the chili.
12. Remove from heat and let stand for 5 minutes before serving.
What makes this chili special is the tender chunks of pastrami that soak up all the smoky-spicy broth, creating a hearty texture that’s perfect over rice or with crusty bread for dipping. The beans add just the right creaminess to balance the bold flavors.
Creamy Pastrami Dip with Pita Chips
A warm, creamy dip that’s perfect for game day or cozy nights in. You’ll love how the savory pastrami blends with smooth cream cheese. It’s seriously addictive with crispy pita chips!
Ingredients
Cream cheese – 8 oz
Pastrami – 4 oz, chopped
Sour cream – ½ cup
Worcestershire sauce – 1 tsp
Garlic powder – ½ tsp
Pita bread – 4 rounds
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Cut each pita round into 8 wedges with a sharp knife for clean edges.
3. Brush both sides of the pita wedges lightly with olive oil.
4. Arrange the wedges in a single layer on a baking sheet.
5. Bake for 10 minutes, or until golden and crisp, flipping halfway through for even browning.
6. Let the pita chips cool completely on the sheet—they’ll crisp up further as they sit.
7. In a medium bowl, combine the cream cheese, sour cream, Worcestershire sauce, and garlic powder.
8. Use an electric mixer on medium speed to blend until smooth and creamy, about 2 minutes.
9. Fold in the chopped pastrami gently to avoid overmixing and keep some texture.
10. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to let the flavors meld.
Rich and creamy with a smoky kick from the pastrami, this dip has a perfect balance of tangy and savory notes. Try serving it warm by heating gently in the microwave for 30 seconds, or pair with veggie sticks for a lighter twist!
Pastrami-Topped Savory Cheesecake
You won’t believe how incredible pastrami and cheesecake work together—this savory twist is perfect for game day or brunch. It’s surprisingly easy to make and always gets raves.
Ingredients
Cream cheese – 16 oz
Sour cream – 1 cup
Eggs – 2
Pastrami – 8 oz, thinly sliced
Graham cracker crumbs – 1 cup
Butter – 4 tbsp, melted
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F.
2. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4. Bake the crust for 10 minutes at 325°F, then remove from oven and let cool completely.
5. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add sour cream and beat until fully incorporated.
7. Beat in eggs one at a time, mixing just until combined after each addition to avoid overmixing.
8. Stir in black pepper.
9. Pour the cheesecake filling over the cooled crust and spread it evenly.
10. Arrange the pastrami slices in a single layer on top of the filling.
11. Bake at 325°F for 45–50 minutes, until the edges are set but the center still jiggles slightly when shaken.
12. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
13. Remove from oven and refrigerate for at least 4 hours, or overnight for best results.
The creamy, tangy cheesecake base pairs perfectly with the smoky, spiced pastrami—it’s rich but not heavy. Serve it chilled with pickles or on crackers for a standout appetizer that’s sure to impress.
Pastrami and Roasted Veggie Salad
Tired of the same old lunch routine? This pastrami and roasted veggie salad is your new go-to for something hearty yet fresh. You’ll love how the smoky meat pairs with sweet, caramelized veggies.
Ingredients
Pastrami – 8 oz
Bell peppers – 2, sliced
Zucchini – 1, sliced
Olive oil – 2 tbsp
Mixed greens – 4 cups
Red wine vinegar – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F.
2. Slice the bell peppers and zucchini into ½-inch pieces.
3. Toss the sliced veggies with 1 tbsp olive oil, ¼ tsp salt, and ⅛ tsp black pepper on a baking sheet.
4. Roast the veggies in the oven for 20 minutes, flipping halfway through, until edges are browned and tender.
5. Thinly slice the pastrami into bite-sized strips.
6. Heat a skillet over medium heat and warm the pastrami for 3 minutes, just until slightly crispy.
7. In a large bowl, combine the mixed greens with roasted veggies and warm pastrami.
8. Whisk together 1 tbsp olive oil, 1 tbsp red wine vinegar, ¼ tsp salt, and ⅛ tsp black pepper in a small bowl.
9. Drizzle the dressing over the salad and toss gently to coat everything evenly.
10. Serve immediately while the pastrami is still warm for the best flavor.
A satisfying crunch from the roasted veggies meets the tender, savory pastrami in every bite. The tangy dressing ties it all together perfectly—try topping it with a soft-boiled egg for an extra protein kick!
Conclusion
Yum! These 34 pastrami recipes offer endless inspiration for delicious meals. We hope you found some new favorites to try in your kitchen. Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
