Slow cooker pastrami sandwiches are easy to make. Piled on toasted bread with some spicy mustard and cheese.
Pastrami is made from brisket which is a tougher cut of meat unless it’s smoked low and slow until tender and delicious. This is a cheater version that starts off with a brined corned beef.
What is corned beef?
It’s basically the first step to delicious pastrami. It’s a brisket brined in pickling brine, which makes it super tender.
Tips for making slow cooker pastrami
- Liquid smoke is optional but highly recommended. You can find it in the spice section of your local grocery store or here on Amazon.
- I usually throw this in the slow cooker before I go to bed then I can do the cooling and heat in the oven the next day for sandwiches.
- If you get a smaller corned beef you will have to adjust the cooking time as 10 hours is too long to cook anything smaller than 4 lbs and it will be dry.
- Rye bread is the traditional choice of bread for pastrami sandwiches, buts it’s also delicious on sourdough or even a soft toasted roll.
- If you love sauerkraut on your pastrami sandwich go for it, my family is not a fan so I leave it off.
- Juices will collect in the foil and some in the bottom of the slow cooker. Save it all for later.
What to serve with slow cooker pastrami sandwiches
How to store slow cooker pastrami
Store in an airtight container for 4-5 days. Reheat in the microwave with some of the reserved juices.
- 4-5 pound corned beef
- ¼ cup brown sugar
- 3 tablespoon coarse black pepper
- 2 tablespoons coriander powder
- 1 ½ teaspoon dry mustard
- 2 tablespoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons liquid smoke (optional)
- Bread or rolls
- Mustard of your choice
- Provolone or swiss cheese
- In a small bowl mix all the spices together until combined.
- Rinse the corned beef and pat dry with paper towels.
- Layout two pieces of aluminum foil slightly overlapping. Place the corned beef in the center of the foil. Coat the corned beef with the spice mixture, and drizzle the liquid smoke over the top is using. Flip so the fat cap is at the bottom and wrap tightly with the foil.
- Roll up four large foil balls and place them in the bottom of the slow cooker. (Or you can use a rack if your slow cooker has one) Place the wrapped corned beef on top of the foil balls.
- Cook on low for 10 hours. Remove beef and place on a baking sheet, cool, and then place in the refrigerator for 3-4 hours. Reserve the juices from the slow cooker, and from inside the foil.
- Preheat oven to 350 degrees. Remove beef from the foil and place it directly on the baking sheet. Bake for 25-30 minutes.
- Slice thinly and serve with reserved juices.
To assemble the sandwich
- Toast your bread or sliced rolls. Place your meat on one half of the bread and then cheese place it under the broiler for 2-3 minutes or until the cheese is melted. Place remaining bread on top and serve.
If you're concerned about corned beef being too salty, you can soak the corned beef in cold water for 4 hours, prior to cooking.
Juices will collect in the foil and some in the bottom of the slow cooker. Save it all for later.
You can add a little water to the reserved juices if you find it too salty.
Amount Per Serving Calories 1120Total Fat 80gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 41gCholesterol 390mgSodium 3824mgCarbohydrates 20gFiber 3gSugar 8gProtein 77g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.