National Hot Pastrami Sandwich Day

Pastrami has roots in Romania, where it originated as “pastramă.” Romanians cured lamb and goose meat with garlic, black pepper, and coriander.

Jewish immigrants brought this tradition to New York, swapping lamb for beef brisket due to its availability and affordability. This shift created the iconic pastrami we know today.

Over time, it transformed into a deli classic, now celebrated in sandwiches rather than as a standalone meat dish.

This evolution highlights how immigration and resourcefulness shaped pastrami’s journey into American cuisine.

Pastrami can be kosher if it follows strict preparation rules: beef must come from a kosher animal, and the curing process excludes non-kosher ingredients.

Jewish delis popularized pastrami as kosher-friendly, but not all pastrami meats fit these standards today.

Kosher pastrami requires proper salting, rinsing, and careful preparation, aligning with Jewish dietary customs.

This specific preparation method helped establish pastrami as a favorite among Jewish communities and later American deli-goers.

Steaming pastrami is a tradition that enhances its flavor and tenderness.

The process softens the cured meat, making it easier to bite into and boosting its spices.

Steaming also keeps the pastrami warm without drying it out, a must for the perfect sandwich texture. Many delis use this technique, inspired by the traditional preparation methods of smoked meats.

 A common myth is that pastrami is an entirely American invention. While pastrami sandwiches did originate in the U.S., the meat itself has roots in Eastern Europe.

Another myth suggests that pastrami was invented as a “health food” because of its protein.

In reality, it’s preserved meat created to last longer without refrigeration—nutrition wasn’t a primary goal!

While Hot Pastrami Sandwich Day isn’t celebrated widely outside the U.S., certain cities with large Jewish communities, like Montreal and London, enjoy their own spin.

Montreal has “smoked meat,” a pastrami-like sandwich served with mustard on rye.

Meanwhile, London’s Jewish delis have adopted the American-style pastrami sandwich, with places like Brick Lane’s Beigel Bake featuring it alongside salt beef.

Absolutely! In Hawaii, a “pastrami loco moco” adds pastrami to a dish with rice, gravy, and eggs.

In Korea, pastrami appears in fusion sandwiches with kimchi and gochujang.

These international twists keep pastrami exciting and bridge diverse culinary cultures with a nod to classic American deli flavors.

Pastrami may seem like a guilty pleasure, but it’s high in protein and iron. One serving provides about 25% of the daily recommended protein intake.

However, it’s also high in sodium due to curing. Choosing leaner cuts and low-sodium varieties can make it a slightly healthier option for sandwich lovers.

Pastrami surged in popularity among New York’s Jewish delis in the late 19th century.

Romanian immigrants began serving it as an affordable, flavorful option.

Katz’s Delicatessen, founded in 1888, was instrumental in making pastrami sandwiches famous, leading to its celebrated status today. As Jewish delis flourished, pastrami became an iconic New York staple.

Rye bread is a hearty, flavorful option that complements the rich taste of pastrami.

It has deep cultural ties in Jewish cuisine, especially in Eastern Europe. Its slightly sour flavor balances the smoky, spiced pastrami.

Plus, rye’s dense texture holds up well to the weight and moisture of a hefty pastrami sandwich, making it a practical choice.

Yes! Los Angeles is known for its pastrami on French rolls, often piled high and served with mustard and pickles.

Utah has a unique “pastrami burger,” featuring pastrami on top of a classic hamburger. These regional spins highlight how pastrami has integrated into American cuisine in creative ways.