Pastrami Sandwiches with Mustard Cream Cheese

Lately, I’ve been craving sandwiches, really really good sandwiches. You know the kind, the ones that put you in a great mood, and feel like summer. For me, sandwiches remind me of warmer days, when it’s too hot to cook. With spring right around the corner, my sandwich cravings have kicked into overdrive. Maybe it was the pregnancy hiatus that pushed me over the edge. Being banned from pastrami is a struggle for me. We’ve been on a serious sandwich kick, ever since.

Pastrami is my favourite, the king of all deli meats, in my opinion. If there’s anything better than the seasoned smoked beef, you’d be hard pressed to convince me. The usual for me is butter, mustard and lettuce on some sort of fresh bread, but today, I wanted to change it up. I wanted something creamy to compliment the richness of pastrami but with a bit of tang to balance it out and push it all over the edge. Pastrami Sandwiches with Mustard Cream Cheese check all these boxes.

This sandwich is a dream. A thick layer of the cream cheese mixture covers the fresh marbled rye bread, with layers of pastrami, cheese, spinach and pickled red onions finishing it off. It was unbelievable. The cream cheese with a hint of mustard was to die for, I want to smear it on everything. With one bite, this sandwich hit the top spot on my go-to list for sandwiches.

How to make Pastrami Sandwiches with Mustard Cream Cheese

To make Pastrami Sandwiches with Mustard Cream Cheese, start by preparing the cream cheese mixture. Soften the cream cheese a little bit. I microwaved the cheese for about 15 seconds in a small bowl, just enough that it was pliable. Add a tablespoon of spicy mustard to the cream cheese. Then toss in some parsley, garlic powder, a little minced dried onions, a dash of seasoning salt and a teaspoon of Worcestershire sauce and mix it all together really well and then let it sit and warm up a bit, while you get the sandwich ingredients together.

To make the sandwiches, apply a nice thick layer of the cream cheese mixture on the top and bottom slices of rye bread and then, layer spinach, sliced Havarti cheese, pastrami and pickled red onions. You can find the recipe for pickled red onions here, they add the perfect zip and a really nice tang to balance out the creaminess of the cream cheese mixture.

I so hope you get a chance to try this sandwich. Not a fan of pastrami? I’m shocked, use turkey or chicken instead.

For a recipe that’s so simple and made with everyday ingredients, right now, it.is.everything. In fact, we’ve had it twice this week and we’ll probably have it again tomorrow, because we still have a little pastrami and some leftover mustard cream cheese. This is not a sandwich I will tire of quickly, I don’t think you will either.

If you love this recipe, check out these other delicious sandwiches, I’m sure they’ll hit the spot:

• Spanakopita Inspired Grilled Cheese
• Sweet and Savoury Fully Loaded Breakfast Sandwich
• Maple, Bacon, Apple and Cheddar Grilled French Toast Sandwich

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If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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