Grilled New York Katz-Style Pastrami Sandwich

Introduction

If you’ve ever tasted the mouthwatering pastrami sandwich at Katz’s Delicatessen in New York, you know there’s nothing quite like it. This recipe brings the bold smoky flavors and juicy texture of New York deli pastrami to your backyard with the help of the Arteflame grill. Using reverse searing on the blazing 1,000ºF center grate, this method locks in flavor and creates the perfect crispy exterior with a tender, steamy center—all served up on warm rye with mustard. Let’s take your grilling game up a notch and recreate a true deli classic without ever turning on your oven.

Ingredients

• 1 lb sliced Katz’s-style pastrami (thick cut)
• 4 slices seeded rye bread
• 2 tbsp yellow deli mustard
• 2 tbsp unsalted butter
• Optional: pickles or sauerkraut for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper to ignite.
4. Wait about 20 minutes until the center grill grate hits 1,000ºF and the flat cooktop is sizzling hot.

Step 2: Sear the pastrami

1. Place thick-cut pastrami slices directly onto the center grill grate for 30–60 seconds to get a flavorful, juicy sear.
2. Use tongs to flip and sear the other side for another 30–60 seconds.
3. Immediately move the seared pastrami to the flat cooktop to finish cooking gently.
4. Continue cooking on the flat griddle until internal temperature reaches 15ºF below desired finish temp (aim for about 140ºF for serving).

Step 3: Toast the bread

1. Lightly butter the rye bread slices.
2. Place bread butter-side-down on the cooler edge of the flat griddle to toast gently without burning.
3. Toast for 2–3 minutes or until golden and crisp.

Step 4: Assemble the sandwich

1. Spread yellow deli mustard generously on one side of each slice of rye.
2. Stack the juicy grilled pastrami thick across the bottom slice.
3. Add optional toppings like pickles or sauerkraut.
4. Top with remaining slice and serve hot off the grill.

Tips

• Use thick, high-quality pastrami for the best bite and authentic flavor.
• Always sear on the hot center grate to lock in juices, then move to the flat griddle to cook through gently.
• Remove meat when it’s 15ºF below your target final temp to let carryover cooking bring it to perfection.
• Butter makes everything better—especially rye bread on the flat top.
• Use the pizza oven dome to trap a bit more ambient heat if needed.

Variations

1. Spicy Southern Pastrami: Add sliced jalapeños and pepper jack cheese and grill until melty.
2. Swiss & Kraut Meltdown: Add Swiss cheese and sauerkraut, press lightly on the flat top for a pastrami melt.
3. Mediterranean Twist: Spread hummus instead of mustard, and add roasted red peppers and baby arugula.
4. BBQ Pastrami Pile: Brush the pastrami with BBQ sauce before grilling, top with caramelized onions.
5. Breakfast Pastrami Stack: Top with a fried egg and grilled tomato slices for an AM-worthy variation.

Best pairings

• Crispy garlic dill pickles
• Grilled potato wedges with a butter-herb crust
• Iced black cherry soda or a malty craft beer
• Grilled coleslaw with tangy mustard dressing
• Grilled apple slices with cinnamon sugar for dessert

Conclusion

This grilled Katz’s-style New York pastrami sandwich proves how versatile and powerful the Arteflame grill truly is. Using the high-heat center grate and low-temp flat cooktop gives you perfect control to recreate deli classics right in your backyard, without ever using an oven or pan. Fire up the Arteflame and impress your guests with this crowd-pleasing favorite.