Pastrami Platter Recipe

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Confirm that smoked pastrami is available and fresh. If using pre-sliced deli pastrami, select thick slices (about 1/8 to 1/4 inch). If using a whole pastrami brisket, slice against the grain into 1/8–1/4" slices.

Preheat a cast-iron skillet or griddle over medium-high heat for 3–4 minutes until hot but not smoking.

Add 1 tablespoon oil to the hot skillet and swirl to coat. If using whole-slice pastrami, press a light handful of coarsely cracked black pepper onto both sides of each slice (this step can be skipped for pre-peppered deli slices).

Working in batches to avoid overcrowding, place pastrami slices in the hot skillet and sear for 30–45 seconds per side, until edges caramelize and internal slices are warmed through. For thicker slices, sear 60–90 seconds per side. Do not overcook — goal is warmed, slightly crisped edges.

Transfer seared pastrami to a warm serving platter and tent loosely with foil to keep warm while you assemble sides and sauce.

Spread 1/4 cup yellow mustard in a small ramekin or squeeze bottle to accompany the pastrami on the platter.

Select two prepared sides from the list (provided quantities are for plating two side portions total). If making from scratch, follow these quick finish steps:

Creamy Coleslaw (if serving)

If using prepared coleslaw, portion 1 cup per side serving (2 cups total). If making fresh: toss shredded cabbage and carrots with a dressing of mayo, apple cider vinegar, 1 tsp sugar, salt and pepper to taste; chill 15 minutes before plating.

Potato Salad (if serving)

Portion 1 cup per side serving (2 cups total). For a quick finish: combine boiled baby potatoes (halved), mayo, dijon mustard (1 tsp), chopped celery, chopped dill pickle, salt and pepper. Chill briefly if time allows.

Macaroni & Cheese (if serving)

Reheat prepared mac & cheese until hot (stovetop or oven), portion 1 cup per side serving (2 cups). If making quick stovetop: cook 1 cup macaroni, drain, return to pot with 1 cup cheese sauce and 2 tbsp milk, stir until creamy.

Steamed Green Beans (if serving)

Steam green beans until bright green and tender-crisp (3–4 minutes). Toss with 1 tsp butter, a squeeze of lemon, salt and pepper. Portion 1/2 cup–1 cup per serving.

Crispy Fries (if serving)

If using pre-cooked shoestring fries, reheat in a 425°F (220°C) oven for 6–8 minutes to crisp. Portion 1–2 cups per side serving. Season with salt immediately after cooking.

Arrange the two chosen sides on the platter in separate ramekins or compartments alongside the pastrami.

Prepare the Russian-style sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp prepared horseradish (optional), 1 tsp lemon juice or white vinegar, and a pinch of smoked paprika. Whisk until smooth and adjust seasoning to taste. (If you prefer Thousand Island, increase relish to 2 tbsp.)

Transfer sauce to a small serving ramekin and set on the platter with the pastrami. Provide an additional small ramekin of yellow mustard if desired.

Place seared pastrami in the center or along one side of the platter in an overlapping fan. Spoon or place the two chosen sides into their ramekins and arrange them beside the meat.

Add the sauce ramekin on the platter. Garnish with sliced dill pickles and cornichons, sprinkle chopped parsley over the sides for color, and place a lemon wedge next to the green beans if included.

Serve immediately while pastrami is warm. Suggest to the guest that platter is accompanied by bread (rye) or rolls if available.