Grilled Pastrami Sandwich (New York Katz Style) | Arteflame

Introduction

There is a specific kind of magic that happens when rye bread hits a hot griddle—the scent of caraway seeds toasting mixes with the rich, smoky aroma of steamed pastrami. It takes me right back to the bustling energy of the Lower East Side, waiting in line for a sandwich that feels heavier than a brick but tastes like heaven. This isn't just lunch; it is a sensory experience that demands to be eaten with two hands and plenty of napkins.

Why This Recipe is a Keeper

I adore this recipe because it brings the iconic deli experience to your backyard without the plane ticket. Using the Arteflame grill allows you to steam the meat and crisp the bread simultaneously, perfectly mimicking professional deli equipment. It creates a sandwich that is hot, messy, and indulgent—the ultimate comfort food for a relaxed weekend gathering.

Kitchen Wisdom

• Steam the Meat: Dry pastrami is a tragedy. Use a basting cover and a splash of water on the hot griddle to revitalize the meat's fats before stacking.
• Zone Control: Utilize the Arteflame's heat zones. Keep the bread on the cooler outer ring for a slow, golden toast while the meat sizzles in the hotter center.

Make It Your Own

Can’t find high-quality pastrami? Thick-cut corned beef works wonderfully for a brinier flavor profile. For a lighter option, swap the red meat for smoked turkey breast and trade the sauerkraut for creamy coleslaw to make a classic "Rachel."

Ingredients

• 2 lbs High-quality Pastrami, sliced medium-thick (steamed or warmed)
• 8 slices Fresh Rye Bread (seeded or unseeded depending on preference)
• 8 slices Swiss Cheese (aged Swiss melts beautifully)
• 1/2 cup Spicy Brown Deli Mustard
• 1/2 cup Russian Dressing (optional, for a creamier twist)
• 1 cup Sauerkraut or Coleslaw (optional, for a Reuben style)
• 4 tbsp Unsalted Butter, softened (or high smoke point oil for the griddle)
• 4 large Kosher Dill Pickles (for serving)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the carbon steel cooktop evenly.
2. Allow the griddle to reach a medium-high temperature. The center will be the hottest, perfect for searing, while the outer edges are ideal for slow warming.
3. Before placing any food on the grill, do a quick wipe down of the cooktop with a lightly oiled cloth to ensure a non-stick surface.

Step 2: Warm the Pastrami

1. Pastrami needs to be hot and juicy. Place the sliced pastrami on the medium-heat zone of the flat top griddle.
2. Add a splash of water or beef broth over the meat and quickly cover it with a basting dome or a metal bowl. This steam bath mimics the deli steamer, rendering the fat and making the meat incredibly tender.
3. Let it steam for about 2-3 minutes until heated through and glistening.

Step 3: Toast the Bread and Melt Cheese

1. While the meat is steaming, butter one side of each slice of rye bread. Place the bread, butter-side down, on the cooler outer edge of the grill cooktop.
2. Grill for 1-2 minutes until golden brown and crispy.
3. Flip the bread over. Immediately place a slice of Swiss cheese on half of the bread slices. The residual heat from the toasted side will begin to melt the cheese from the bottom up.

Step 4: Assemble the Masterpiece

1. Once the pastrami is hot and the cheese is slightly melted, use tongs to pile a generous amount of meat onto the bread slices topped with cheese.
2. If using sauerkraut, warm it briefly on the grill and add it on top of the meat.
3. Slather the remaining slices of bread (the top halves) generously with spicy brown mustard or Russian dressing.

Step 5: Final Crisp and Serve

1. Close the sandwich by placing the mustard-slathered bread on top of the meat stack.
2. Let the full sandwich sit on the grill for another 30-60 seconds per side, pressing down gently with a spatula to compress the layers and ensure the bread is uniformly grilled.
3. Remove from the heat, slice diagonally, and serve immediately with a cold pickle on the side.

Tips

Creating a deli-style sandwich at home requires attention to detail, particularly regarding the meat. The most crucial tip for a Katz-style sandwich is to never serve cold pastrami. The steaming process on the Arteflame griddle is non-negotiable; it revives the cured meat, melting the intramuscular fat which provides that signature succulent mouthfeel. If your pastrami is too lean, do not be afraid to add a small pat of butter to the meat pile while it heats. Furthermore, bread selection matters. Ensure your rye bread is sturdy enough to hold the weight of the meat but fresh enough not to turn into a crouton when toasted. Finally, manage your heat zones on the Arteflame wisely. Keep the bread on the outer ring to prevent burning while using the hotter inner ring to generate quick steam for the meat. This simultaneous cooking ensures everything is ready at the exact same moment.

Variations

While the classic pastrami on rye is a purist's dream, the versatility of the Arteflame allows for delicious experimentation. You can easily pivot from the classic New York style to other deli favorites with just a few ingredient swaps. Whether you prefer a creamier profile or a different cut of meat, these variations keep the menu exciting while utilizing the same grilling technique.

• The Classic Reuben: Swap the spicy mustard for Russian dressing and add a generous heap of grilled sauerkraut on top of the pastrami.
• The Rachel: Substitute the pastrami for turkey breast and swap the sauerkraut for creamy coleslaw.
• The Spicy New Yorker: Add grilled jalapeños or pepper jack cheese instead of Swiss for a modern kick.
• The Corned Beef Swap: Use corned beef instead of pastrami for a less smoky, more briny flavor profile.
• The Breakfast Stack: Add a fried egg cooked on the flat top right into the sandwich for the ultimate brunch item.

Best pairings

A sandwich of this magnitude requires sides and drinks that can cut through the richness of the smoked meat and melted cheese. You want high acidity and crisp textures to balance the palate. The traditional pairing is, of course, a fermented pickle—either half-sour or full-sour depending on your preference. The brine cleanses the palate between bites. For a side dish, consider a vinegar-based potato salad or a light cucumber salad; avoid heavy mayonnaise-based sides as the sandwich is already quite rich.

• Dr. Brown’s Cel-Ray Soda: The absolute classic NYC deli beverage pairing.
• Crisp Lager or Pilsner: A cold beer cuts through the salty, fatty meat perfectly.
• Garlic Dill Pickles: Essential for the authentic experience.
• Creamy Coleslaw: If you didn't put it in the sandwich, serve it on the side.
• Salt and Vinegar Chips: The crunch and acid provide a perfect contrast.

Conclusion

Mastering the Grilled New York Katz-Style Pastrami Sandwich on your Arteflame grill is more than just cooking lunch; it is a tribute to culinary history. This recipe brings together the smoky char of open-fire cooking with the comforting, savory flavors of a traditional deli. By utilizing the unique heat zones of the Arteflame, you achieve a result that is superior to a standard kitchen pan—steamy, juicy meat inside and perfectly crisped bread outside. Whether you are hosting a backyard gathering or treating yourself to a gourmet weekend meal, this sandwich promises to satisfy the deepest of savory cravings. Gather your ingredients, light the fire, and get ready to take a bite out of the Big Apple from the comfort of your own home.