Restaurants›Wise Sons Jewish Deli 24th Street›The Purist Recipe

The Purist Recipe

Name: Wise Sons Jewish Deli 24th Streets The Purist Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices Rye bread, sliced (thin or medium); 170 g Deli-style roasted beef or pastrami (thinly sliced); 1 tbs Yellow or Dijon mustard; 1 tsp Unsalted butter (optional, for toasting bread); 0.25 tsp Kosher salt; 0.125 tsp Freshly ground black pepper

Inspired by Wise Sons Jewish Deli 24th Street

Time10m

Serves1

meat. mustard. rye. that's it. (6oz)

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Ingredients

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Sandwich

2 slices Rye bread, sliced (thin or medium)6 oz (170 g) Deli-style roasted beef or pastrami (thinly sliced)1 tbs Yellow or Dijon mustard1 tsp Unsalted butter (optional, for toasting bread)1/4 tsp Kosher salt1/8 tsp Freshly ground black pepper

Method

Sandwich

Prepare bread

If you prefer a warm, slightly crisp sandwich, lightly butter one side of each rye slice (about 1/2 tsp total per slice) and place buttered side down in a cold nonstick skillet over medium-low heat. Toast until golden and lightly crisp, 1–2 minutes; remove from heat. If serving untoasted, skip the butter and toasting step.

Season meat

Lay the 6 oz (approximately 170 g) of thinly sliced roasted beef or pastrami on a plate. Sprinkle evenly with 1/4 tsp kosher salt and a pinch (about 1/8 tsp) freshly ground black pepper. This small seasoning boost accentuates the meat without overpowering the mustard.

Assemble

Spread about 1 tablespoon of mustard evenly across one face of one rye slice. Pile the seasoned meat on top of the mustard in an even layer, pressing gently so the slices sit compactly (this keeps the sandwich to a tidy 6 oz meat portion). Spread a light smear of mustard on the exposed face of the other slice of rye, then place it on top, mustard side down.

Finish and serve

If you toasted the bread earlier, slice the sandwich in half on the diagonal or down the middle. Serve immediately while warm. If you did not toast, serve at room temperature. The Purist is best eaten right away so the rye stays fresh and the mustard remains bright.