Pastrami sandwich as an icon conquering Czech tables

Pastrami Sandwich - A Delicacy That Has Found Its Way Into Czech Kitchens

Imagine a combination of juicy meat, fragrant spices, crispy bread, and mustard that transports you to a New York deli in just one minute. Pastrami sandwich is no longer just a specialty overseas – it is finding more and more fans in the Czech Republic. What exactly is behind this name, how did it originate, why has it become so popular, and how can you prepare it at home? Let's take a closer look at this delicacy.

What is pastrami? A Piece of History in Every Bite

The word "pastrami" likely comes from the Romanian "pastramă," which means "to preserve" or "to pickle." This method of processing meat came to America with Jewish immigrants from Eastern Europe at the end of the 19th century. Beef, usually brisket, was commonly used, first marinated in a spiced brine and then smoked and steamed.

This process had practical meaning – to extend the meat's shelf life in times when refrigerators were not common. But as it often happens, the flavor surpassed the original intent. The first known pastrami sandwich was reportedly served in New York in 1887 and has since become an icon of American cuisine, particularly in Jewish delis.

Pastrami Sandwich in the Czech Context

In the Czech Republic, the authentic pastrami sandwich was not seen for a long time, but in recent years, there has been a growing interest in quality street food and home experiments. Many establishments in Prague, Brno, and other cities have started offering versions of this American classic. But there's nothing like making it at home – and here we come to one of the most common questions:

How to make a pastrami sandwich at home? The good news is that even though authentic pastrami requires several days of preparation, there are simplified recipes you can manage without a smoker. All you need is a bit of patience and quality ingredients.

Pastrami Sandwich Recipe for Home Kitchens

First, you will need the meat. Traditionally, beef brisket is used, but in home conditions, you can also use round or sirloin. The key is the brine and the spiced crust.

Ingredients:

• 1.5 kg beef brisket (pork or turkey variants are possible but not authentic)
• 2 l water
• 150 g salt
• 100 g sugar
• 3 tablespoons whole black pepper
• 2 tablespoons coriander (whole)
• 1 teaspoon cloves
• 1 teaspoon allspice
• 3 bay leaves
• 5 cloves garlic
• 1 teaspoon paprika
• 1 teaspoon chili (optional)

The meat is marinated in the brine for 5–7 days, ideally in a sealed container in the refrigerator. Then it's baked covered at a low temperature (about 130 °C) for several hours until beautifully tender. Finally, it's briefly grilled or baked uncovered to create a crust.

And what about the bread and sides? Traditionally, rye or sourdough bread, Dijon mustard, pickles, and sometimes sauerkraut are used. In New York, you'll get pastrami between two slices of bread almost without anything else – the flavor of the meat should take center stage. In the Czech Republic, we like to add a slice of cheese, pickled onions, or crunchy iceberg lettuce.

One young family from Brno started regularly preparing pastrami sandwiches on weekends as an alternative to a classic lunch – and today they even have a small stand at farmers' markets. "We didn't want to buy fast food, but we also wanted something that tastes different from svíčková or goulash. Pastrami was the ideal combination – homemade but exceptional," says the father of three, who prepares the meat according to his own recipe.

Why does pastrami taste so exceptional?

With the first bite, most people realize something special – pastrami isn't just "another cold cut." It's a layered taste experience. The marinating adds depth to the meat, smoking and spices accentuate aromatic tones, and slow cooking adds tenderness. The noticeable difference from regular ham or pork is in the intensity of the flavor and the tenderness of the texture. It's no wonder that the pastrami sandwich often appears on the list of the best sandwiches of all time according to various gastronomic magazines.

According to renowned food critic David Lebovitz, a good pastrami sandwich is "like a decadent hug you need after a long day." And that's what makes this classic more than just fast food.

Pastrami Sandwich Today

In a time when people are more interested in the origin of food, preparation methods, and ethical aspects of gastronomy, pastrami also fits into the context of the so-called slow food culture. A pastrami sandwich is not just a quick lunch – it is the result of patience, craftsmanship, and respect for ingredients.

The growing availability of quality meat from local farmers, access to spices, and online recipes allow everyone to try this culinary experience at home. Whether you opt for the traditional version or create your own with a vegan substitute, the principle remains the same: balance, layering of flavors, and honest preparation.

It's that moment when you pull out freshly baked bread, spread it with mustard, add slices of juicy pastrami, maybe some sauerkraut or pickle – and know that it's not just a sandwich. It's a story you tell through food. And like any good story, this one is worth sharing.