Leven Deli Co.’s Pastrami Pile Recipe

Leven Deli Co. shares its expert tips and tricks for pimping out your pastrami sandwich.

Leven Deli Co.’s Pastrami Pile
Photo by Connor Stehr.

“Good pastrami should be deeply savory and a bit salty with hints of spice and smoke. Steaming it ensures the perfect texture for this simple sandwich, which gets a bit of kick from the mustard.”—Anthony Lygizos, proprietor, Leven Deli Co.

Classic Pastrami on Rye

Course Main Course
Cuisine American
Servings 1


  • 2 slices rye bread
  • 6 oz. pastrami
  • 2 Tbsp. water
  • 1-2 Tbsp. stone-ground mustard (to taste)


  • Preheat a frying pan over medium heat. Toast your bread and set aside. Put your pastrami in the pan, add 1 Tbsp. water. Cover and cook for 3 minutes. Flip the pastrami over, add the last Tbsp. of water, and cover again until the pastrami is fully warmed and slightly crispy on the edges (around 3 minutes). Put the pastrami on the bread, add mustard to the top slice, close it up, cut it in half, and enjoy.


Tips & Tricks
  • Bread Beyond Compare: Use good-quality rye bread. At Leven, the chefs bake their own loaves of naturally leavened sourdough rye bread daily. You can purchase sliced loaves to DIY your own Leven-quality sandwich at home.
  • Deli Delight: A delicious pastrami sandwich is all about the quality of the meat. Leven makes its pastrami in-house, a 12-day process that begins with responsibly sourced brisket and a custom blend of spices. It’s aged, cured, and smoked for nearly two weeks before the final product is ready. Good news: it’s available to purchase by the pound at the deli.
  • Secret Sauce: Lastly, there’s the mustard. As expected, Leven makes its own at the deli, but you can use any high-quality stone-ground mustard to level-up your sandwich at home.
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