Short answer
A pastrami sandwich is hot, thinly sliced pastrami, a cured, spice-coated and smoked beef, usually piled on rye bread with yellow or deli mustard and a dill pickle. Pastrami is most often made from beef brisket or plate and is steamed before slicing.
A pastrami sandwich is hot, thinly sliced pastrami piled on rye bread, normally with mustard and a dill pickle on the side. Pastrami is beef, usually brisket, that is cured in brine, coated in black pepper and coriander, smoked and steamed. The result is a tender, peppery, smoky sandwich.
What is pastrami?
Pastrami is a cured, spice-crusted and smoked beef product that is steamed before it is sliced and served. It is most commonly made from brisket and is a signature food of North American Jewish delicatessens.
The word and the technique are usually traced to Romanian and Turkish preserved-meat traditions that came to North America with immigrants, though the exact path is debated. The method is a three-stage one: cure, spice rub and smoke, followed by steaming.
How is pastrami made?
Pastrami is made by curing beef in brine, rubbing it with a heavy coat of crushed black pepper and coriander, smoking it low and slow, and then steaming it until tender. Each stage changes color, flavor and texture.
- Brine: the beef sits in a salt and spice brine for several days, which seasons it and gives the pink color.
- Rinse and soak: excess salt is drawn out before the rub.
- Rub: a thick crust of coarse black pepper, coriander, garlic and often paprika is pressed on.
- Smoke: the meat smokes at a low temperature for hours.
- Steam: the cooked pastrami is steamed until the fat softens, then sliced across the grain.
What is on a classic pastrami sandwich?
A classic pastrami sandwich is two slices of rye bread, a generous pile of hot sliced pastrami and a smear of mustard. A dill pickle is served alongside. Sometimes it is called a pastrami on rye.
| Part | Classic choice | Notes |
|---|---|---|
| Meat | Hot sliced beef pastrami | Cut about a quarter-inch thin or thinner |
| Bread | Rye, often with caraway | Sturdy enough for hot juicy slices |
| Condiment | Yellow or spicy brown deli mustard | No mayonnaise in the classic version |
| Side | Dill pickle spear or half-sour | Sour contrast |
| Optional | Swiss cheese and coleslaw | Added in some regional versions |
Pastrami vs corned beef: what is the difference?
Pastrami is cured, spice-crusted, smoked and steamed, while corned beef is cured and then simmered or steamed with no rub or smoke. Pastrami tastes peppery and smoky, and corned beef tastes salty and mildly spiced.
| Feature | Pastrami | Corned beef |
|---|---|---|
| Cure | Brined | Brined |
| Rub | Black pepper and coriander crust | None, only pickling spice in the pot |
| Smoke | Yes | No |
| Cooking finish | Steamed | Simmered or steamed |
| Color | Dark crust, pink inside | Pale grey-pink |
| Flavor | Peppery, smoky | Salty, savory |
Pastrami vs Montreal smoked meat: what is the difference?
Montreal smoked meat and pastrami are close cousins, both brisket that is cured, spiced, smoked and steamed. Montreal smoked meat uses a longer dry cure with a house spice blend, while pastrami is typically brined and coated in heavier black pepper and coriander.
Cooks in each tradition disagree about where one ends and the other begins, so the line is blurry. Montreal-style meat is usually served on rye with yellow mustard in Quebec delis, while New York pastrami has its own tradition of rye, mustard and pickles. Both are worth trying side by side if you can.
How do you eat a pastrami sandwich?
A pastrami sandwich is eaten warm, in both hands, with the pickle between bites. Do not press the sandwich flat, because the steam-softened fat is what makes it juicy.
Take a bite that includes all the layers so you get bread, meat and mustard together. If the sandwich is very tall, many people squeeze it slightly to fit. Keep napkins close, because the meat sheds juices.
How do you make a pastrami sandwich at home?
At home you can make a pastrami sandwich by buying sliced pastrami, steaming it briefly and assembling it on rye with mustard. Making pastrami from scratch takes days of curing and hours of smoking.
For the quick version, warm sliced pastrami in a covered pan with a splash of water for two to three minutes until it is soft and steaming. Spread mustard on rye, pile on the meat loosely and add a pickle. For the full version, a brisket needs a five to seven day brine, a spice rub and a low smoker, so most home cooks start with ready-sliced meat.
What are popular variations of the pastrami sandwich?
Popular variations add cheese, slaw or sauce to the basic pastrami on rye, or change the bread. The classic stays the benchmark, and most variations are named after a city or a deli.
- Reuben-style: pastrami in place of corned beef, with sauerkraut, Swiss cheese and a creamy dressing, grilled on rye.
- Pastrami melt: sliced pastrami under melted Swiss or provolone, toasted.
- Pastrami on a bun or kaiser roll: a softer, more portable choice.
- Pastrami with coleslaw and Russian-style dressing: a stacked deli sandwich.
- Pastrami breakfast sandwich: slices folded into an egg sandwich.
How do you store and reheat pastrami?
Store pastrami wrapped tightly in the fridge for three to five days and reheat it by steaming, never by drying it out in a hot oven. Steaming brings back the soft, juicy texture.
Put the slices in a covered pan with a spoonful of water or in a steamer basket for a few minutes. A microwave works if you cover the plate with a damp paper towel and heat in short bursts. Unopened vacuum packs carry a date on the label, and that date should be followed.
Is pastrami on the East Meats West Halal menu?
Yes. The Uber Eats listing for East Meats West Halal, read on November 13, 2026, shows a Pastrami sandwich at $15.99, described as a hot sandwich of sliced beef pastrami. It also shows a Double decker at $17.99 that pairs a layer of Montreal smoked meat with a layer of pastrami.
The listing does not say how the pastrami is cured or smoked, so those details are general and not statements about the shop. For the full list see the menu page, and for opening times see the hours and location page. Prices change, so call (905) 279-0361 to check. This guide is independent and takes no orders.
Common questions
What is pastrami made from?
Pastrami is most commonly made from beef brisket, though navel or plate cuts are also used. The meat is brined, coated in a spice rub heavy in black pepper and coriander, smoked and then steamed until tender.
Is pastrami the same as corned beef?
No. Both are cured beef, but pastrami is rubbed with spices and smoked, while corned beef is simply simmered or steamed after curing. Pastrami has a dark, peppery crust and a smokier flavor.
What bread is used for a pastrami sandwich?
Rye bread, often with caraway seeds, is the classic choice. Its sour, earthy flavor suits the peppery meat. Sturdy white bread or a kaiser roll also works, as long as it can hold hot, juicy slices.
Should a pastrami sandwich be served hot?
Yes, hot is the traditional way. Pastrami is steamed just before slicing, which makes the fat soft and the slices tender. Cold pastrami is edible but firmer and less aromatic, so a quick re-steam helps.
What mustard goes with pastrami?
Yellow deli-style mustard or a spicy brown mustard is the usual pairing. The tang cuts the fat of the beef. Mayonnaise is not traditional, and many deli purists avoid it entirely.
Looking for the basics? East Meats West Halal address and opening hours are on the home page.
This article is general information from an independent guide, not from East Meats West Halal itself. For the store’s current details see hours and location.