Pastrami on Rye

Experience the traditional flavors of Eastern Europe that ultimately became a mainstay in New York delis with our Pastrami on Rye with Scallion Cream Cheese and Egg. The pastrami-style method of curing beef arrived in New York in the 19th century along with Romanian immigrants who adapted what was a preparation for goose to cheaper and more readily available cuts of beef in the Big Apple. The blend is believed to have originated with the Ottoman Turks who dried and salt-cured meat as a way to preserve it without refrigeration. The recipe made its way to Eastern Europe along the spice trade routes and eventually to New York delis.

Our pastrami on rye recipe features the Pastrami Spice Blend, a combination of zest from black peppercorns, cracked coriander, and mustard seeds balanced with brown sugar and chile flakes. This dish can be served as a small main dish, an appetizer, or a side dish along with a variety of other New York deli favorites for a flavor-filled meal that will adventure your taste buds straight to the delis of New York.