Pastrami on Biscuit
The story
The corner deli called. It wants its sandwich back. Too bad, because we made it better. Pastrami on Biscuit takes everything you love about a classic deli stack, peppery, steamy, mustard-slicked pastrami, and gives it a base with actual backbone. This is the deli order that skipped the rye and found its true calling.
Here is the thing about a real pastrami pile: it is juicy, it is warm, it is dripping with intent. Regular bread waves the white flag and turns to mush by bite three. A soft roll? Same sad story. The District Biscuit does not flinch. Those crisp, buttery edges and flaky, layered interior soak up just enough of the good stuff while holding the line, so every bite has structure, snap, and that golden District crunch.
Piled high, done right. Peppered pastrami, a swipe of spicy brown mustard, a cool half-sour pickle for crunch, and Swiss melting into all of it. This is your culinary canvas, and today we are painting it deli.
Why you'll love it
- A flaky District Biscuit base that stays crisp under a hot, juicy pastrami pile, no soggy surrender
- Big deli flavor, peppered pastrami, tangy mustard, melty Swiss, in a handheld you can build in minutes
- Half-sour pickle brings cool crunch and brightness to cut the richness
- Works hard for both lunch and dinner, from desk lunch to late-night craving
- Zero grill, zero fuss, just warm, stack, and devour
Ingredients
- 4 District Biscuits, warmed and split
- 3/4 lb peppered pastrami, thinly sliced
- 4 slices Swiss cheese
- 4 tbsp spicy brown mustard
- 2 half-sour pickles, thinly sliced lengthwise
- 1 tbsp unsalted butter (for warming the biscuits)
- Splash of water (for steaming the pastrami)
- Freshly cracked black pepper, to taste
How to build it
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1Warm the District Biscuits in a 350F oven for 5 to 6 minutes, then split them so the crisp edges and flaky layers are ready to hold the pile.
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2Add the pastrami to a skillet over medium heat with a small splash of water, cover, and steam for 2 to 3 minutes until hot, juicy, and just barely wilted.
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3Lay a slice of Swiss over the warm pastrami in the skillet and let it melt for about 30 seconds off the direct heat.
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4Spread a generous swipe of spicy brown mustard across the bottom half of each split biscuit.
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5Pile the melty pastrami and Swiss high onto the mustard-slicked base, folding the slices for maximum height and structure.
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6Layer on the thinly sliced half-sour pickles and finish with a crack of fresh black pepper.
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7Cap with the biscuit top, press gently, and serve immediately while everything is hot and the edges are still crisp.
Pro tips & swaps
- Steam the pastrami, do not fry it. A splash of water under a lid keeps it juicy and tender instead of tough and dry.
- Warm the biscuit just before building. A hot, fresh-split District Biscuit resists sogginess far better than one that has been sitting out.
- No spicy brown mustard? Whole-grain or a Dijon-horseradish blend both bring the deli tang. Skip yellow mustard here, it is too mild for this pile.
- Prep ahead by slicing pickles and pastrami in advance, then steam and stack fresh so the biscuit never sits under hot filling and lose its crunch.
- Want it hotter? A few pickled jalapeno rings or a smear of horseradish under the Swiss turns the heat up without stealing the deli spotlight.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make Pastrami on Biscuit ahead of time?
You can prep the components ahead, slice the pickles, portion the pastrami, and keep the Swiss ready, but build it fresh for the best result. A District Biscuit is at its flaky, crisp-edged peak right after warming, so stack it just before serving. Assembling too early lets the hot pastrami steam the base and dull that signature crunch.
What is the best biscuit for a pastrami sandwich?
A District Biscuit is built for exactly this job. Its crisp, buttery edges and sturdy flaky layers hold up under hot, juicy pastrami where rye, rolls, or muffins go soggy. That structure is what lets you pile it high and still get a clean, satisfying bite.
What can I substitute for peppered pastrami?
Corned beef is the natural swap and keeps the deli spirit intact, while hot smoked turkey pastrami makes a leaner option. If you use unpeppered pastrami, just add a heavy crack of black pepper yourself to bring back that signature bite. Whatever you choose, steam it so it stays juicy on the biscuit.
Is there a vegetarian version of Pastrami on Biscuit?
Yes. Swap the pastrami for seasoned smoked seitan or thick-cut roasted portobello, and keep the spicy brown mustard, Swiss, and half-sour pickle. The District Biscuit base and deli-style toppings carry so much flavor that the meatless version still eats like the real deal.
Can I make this gluten-free?
The classic District Biscuit is made with wheat flour, so it is not gluten-free as written. The pastrami, mustard, pickle, and Swiss fillings are naturally gluten-free, so you can pile them on a certified gluten-free biscuit or roll. Always double-check your mustard and deli meat labels, as some brands add gluten-containing fillers.
How do I keep the pastrami juicy without drying it out?
Steam it rather than pan-frying. Add the sliced pastrami to a skillet with a small splash of water, cover, and heat for 2 to 3 minutes until it is hot and tender. The trapped steam keeps it moist and melts the Swiss right on top, exactly how a good deli does it.
What should I serve or drink with Pastrami on Biscuit?
Lean into the deli theme with kettle chips, a vinegary slaw, or a cup of matzo ball soup. To drink, a cold cream soda, a crisp lager, or a sharp dry cider all cut through the richness beautifully. For dinner, a side of extra half-sour pickles never hurts.
How many calories are in Pastrami on Biscuit?
As built, one Pastrami on Biscuit lands in the ballpark of 500 to 650 calories, depending on how high you pile the pastrami and how much mustard and cheese you use. It is a hearty, protein-packed handheld meant to satisfy at lunch or dinner. Lighten it up with turkey pastrami and a single slice of Swiss if you want to trim it down.
How do I store and reheat leftovers?
Store the components separately if you can, keeping the biscuit apart from the wet fillings so it does not go soggy. Refrigerate the pastrami and pickles in an airtight container for up to three days, and rewarm the District Biscuit in a 350F oven for a few minutes to bring back its crisp edges. Steam the pastrami again briefly, then rebuild fresh.
