Discover the Subway Pastrami, our succulent beef chiffonade with pepper. This American tradition tastes great when served hot with pickles and mustard. Ingredients in the recipe from Nutri-Score: Honey and oats bread Cheese, beef with pepper chiffonade, iceberg lettuce, tomatoes, gherkins, and a mustard and honey sauce.
The Big Hot Pastrami is the ideal sub for you whether you’re craving a BIG or a HOT sub at a Subway® restaurant.
Beef that is soft, juicy, and pepper-crusted is used to make the Big Hot Pastrami, which is served on your choice of freshly baked bread.
This famous sandwich is sold at all SUBWAY® restaurants throughout the Hawaiian Islands and packs 4 ounces of protein in every 6″.
With your choice of vegetables, you can order it as a footlong, Fresh Melt, or Protein Bowl, and their Sandwich Artists will handle the rest.
Subway Pastrami Sandwich
Pastrami is a type of deli meat that is typically, but not always, produced from beef. It’s brined, seasoned, smoked, then steamed until it looks like bacon and tastes like corned beef (both wonderful things).
It’s frequently served on rye bread, occasionally with coleslaw in a Reuben-style sandwich.
However, because Subway didn’t have coleslaw, Russian dressing, or rye bread, they sometimes chose to make my Big Hot Pastrami West Coast style, with pickles and mustard.
Default nutrition values based on pre-selected ingredients.
- Serving (g)119
- Kilojoules (kj)1124
- Calories (cal)269
- Total fat content (g)3.9
- Sat. Fat (g)1.3
- Carbohydrates (g)40
- Dietary Fiber (g)1.7
- Sugars (g)5.1
- Protein (g)18
- Salt equivalents (g)1.3
- Sodium (g)0.51
- 2 pounds of spiced pastrami, thinly sliced
- 2 pounds of corned beef, thinly sliced
- 2 cups of beef broth with a little salt
- 16 pieces of rye bread.
- 8 Swiss cheese slices
- 1/2 cup Dijon mustard
- 3 cups of coleslaw
- In a slow cooker, combine the corned beef, pastrami, and broth. Heat, covered, for at least one hour and up to three hours on the lowest heat setting, stirring occasionally.
- Lay out cheese and bread pieces on a tray, along with small bowls of coleslaw and mustard. Wrap in plastic and wait up to an hour before serving.
- Invite visitors to assemble their own sandwiches or assemble them for them when the pastrami mixture is hot: Two slices of bread were spread with mustard. One slice of bread should be topped with a hearty heaping of the meats, a slice of cheese, about 1/3 cup of slaw, and the second slice of bread. Sandwiches should be divided in half because they are huge.
- If you don’t have a slow cooker, place the pastrami and corned beef in a bowl that can go in the microwave, add a little liquid, and heat there.
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Subway’s Pastrami Sandwich Review
They heaped on the pastrami, which had a good, distinct flavor and appeared to be of high quality (though given this was my first time eating pastrami, we’re not sure if it tasted how it’s supposed to).
The pickles and mustard offered a good zing to the meat’s peppery flavor, and the provolone cheese I chose was modest enough to let the rest of the sandwich shine.
The Big Hot Pastrami was a wonderful sub and a nice change of pace from Subway’s normal “chicken breast with a new dressing” specials.
It’ll be a little more expensive as a specialty sub, with a 6″ costing $5. We still strongly suggest this sub, so get it while you can.