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    Perfect Pastrami Bagel Sandwiches


    Incredibly versatile, Nations Best®Pastrami can be made into many sandwiches beyond the classic Reuben. This recipe is especially good with the chopped capers and cornichons – baby pickles, mixed in the mayonnaise. You can also choose other breads or greens like endive, raddichio, arugula or spinach.


    • 6 Tbsp mayonnaise
    • 2 Tbsp Dijon mustard
    • 2 Tbsp chopped cornichons
    • 2 Tbsp chopped drained tiny capers
    • 1 Tbsp chopped flat-leaf parsley
    • Freshly-ground black pepper, to taste
    • 4 bagels, halved and toasted
    • 1 bunch (6 oz) watercress, stems trimmed, leaves washed and patted dry
    • 24 thin slices Nations Best®First Cut Pastrami


    • Combine the mayonnaise, mustard, cornichons, capers, parsley and pepper. Reserve.
    • Spread the bagels with the mayonnaise mixture.
    • Cover the bottom halves of the bagels evenly with the watercress and pastrami. Cover with the top of the bagel and serve immediately.