Pastrami Knish Sandwich

Pro tips

• Slice the knish while still warm for cleaner cuts and better structural integrity when stuffing with pastrami.
• Stack pastrami loosely rather than compacting it; this keeps the sandwich tender and prevents the knish from becoming soggy.
• Warm the pastrami slightly before assembling to enhance flavor and ensure it doesn't cool down the knish too quickly.
• Serve Russian dressing on the side for dipping rather than spreading it on the knish, which keeps the bread from becoming soggy.

Substitutions

• Smoked pastrami → Corned beef (milder flavor, similar texture)
• Russian dressing → Thousand Island or horseradish cream (different flavor profiles but traditional pairings)
• Knish → Soft pretzel or matzah brei (alternative bread bases, though texture differs)

Storage & make-ahead

Assemble sandwiches fresh for best results. Store leftover pastrami in an airtight container for up to 3 days, and reheat gently before serving.

Can I make the knish from scratch or should I buy one?

You can make knish dough from scratch, but store-bought knishes work well for this sandwich. Homemade allows more control over filling and texture.

What's the best way to slice the pastrami?

Use a sharp knife or meat slicer to cut pastrami as thin as possible against the grain. Thin slices ensure tenderness and better texture in the sandwich.

Is there a substitute for Russian dressing?

Thousand Island dressing is a close substitute, or make your own by mixing mayo, ketchup, relish, and spices. Horseradish cream is another authentic pairing.

Should the knish be warm or cold?

Serve the knish warm or at room temperature for best flavor and texture. Warm knish contrasts nicely with cool, creamy dressing.

How do I reheat leftover pastrami?

Steam or warm pastrami gently to avoid drying it out. Assemble the sandwich fresh rather than storing it assembled.