Pastrami Sandwich Recipe

Prepare cure and brisket

If using pink curing salt, rub it evenly over the brisket. Combine kosher salt, brown sugar, garlic powder, onion powder and 1 cup of water to dissolve the salt and sugar. Place brisket in a nonreactive container or resealable bag, pour the dissolved mixture over brisket, seal, and refrigerate for 3–5 days, turning daily. (If not using wet cure, simply dry-rub the brisket with kosher salt and brown sugar and refrigerate overnight.)

Rinse and dry

After curing, remove brisket from the cure and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels and allow to sit uncovered in the refrigerator for 2–4 hours to form a pellicle (a tacky surface that helps smoke adhere).

Apply seasoning crust

Toast coriander seeds in a dry skillet until fragrant, then crush coarsely. Mix crushed coriander with the coarsely ground black pepper and paprika. Press this spice mixture evenly onto all sides of the brisket to form the pastrami crust.

Smoke the brisket

Preheat a smoker to 225°F (107°C) using hardwood like oak or apple. Place the crusted brisket fat side up on the grate and smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on thickness. Maintain steady temperature and add wood as needed.

Steam (optional but traditional)

Once the brisket reaches target temperature, wrap it tightly in foil or place in a covered pan with 1/2 cup water and steam in a 300°F (150°C) oven or steam oven for 1–1.5 hours to tenderize and finish. This step makes slicing easier and gives classic pastrami texture.

Rest and slice

Remove the pastrami from foil, tent loosely and let rest 30 minutes. Using a sharp slicing knife, slice very thinly against the grain. Keep warm until assembly.

Heat a skillet or griddle over medium heat. Butter one side of each bread slice.

On the unbuttered side of four bread slices, spread about 1 teaspoon of mustard each (adjust to taste). Layer 3–4 ounces of thinly sliced pastrami (about 3–4 slices), then 1 ounce of havarti cheese, and two pickle slices on each sandwich. Top with remaining bread slice, buttered side out.

Grill the sandwiches: place sandwiches on the hot skillet, press gently with a spatula or sandwich press, and cook until golden brown and cheese is melted, about 3–4 minutes per side. Reduce heat if bread browns too quickly.

Remove from heat, let rest 1 minute, then slice in half. Serve immediately with extra pickles and remaining mustard on the side.