There’s something truly special about a proper deli sandwich — layers of tender, smoky pastrami, melted cheese, tangy mustard, and pickles, all stacked between slices of warm rye bread.
Our Organic Pastrami (90g) is the star of this recipe: made from high-welfare, grass-fed organic beef, carefully seasoned and cured the traditional way for that authentic deli flavour — but with the Eversfield Organic touch.
This recipe celebrates everything we love about slow, sustainable food: quality ingredients, full-bodied flavour, and a touch of indulgence that’s perfect for a weekend lunch or a cosy dinner with a side of crisps or slaw.
🧾 Ingredients (Serves 2)
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2 packs Eversfield Organic Pastrami (90g each)
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4 slices organic rye or sourdough bread
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2 tbsp organic butter (for toasting)
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2 tbsp organic wholegrain mustard or Dijon mustard
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2 tbsp organic mayonnaise
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4 slices organic Emmental or Swiss cheese
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2 organic gherkins or dill pickles, thinly sliced
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A small handful of organic sauerkraut (optional but delicious)
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Freshly cracked black pepper
👨🍳 Method
1. Prepare your bread
Spread butter on one side of each bread slice. Place two slices butter-side down on a medium-hot pan or sandwich press to start toasting.
2. Build your sandwich layers
Spread mustard on the toasting side of the bread, followed by mayonnaise on the top slices (set aside for later).
Layer the pastrami evenly, followed by cheese, sliced gherkins, and a spoonful of sauerkraut if using. Season lightly with black pepper.
3. Melt and toast
Top each sandwich with the remaining bread (butter-side up).
Cook for around 3–4 minutes per side, pressing down gently, until the bread is golden and crisp and the cheese has melted beautifully.
4. Slice and serve
Cut in half and serve warm, with an extra pickle or a handful of organic crisps on the side.
