Pastrami BLT with Homemade Fries

If your lunch game has been looking a little… sad lately, it’s time to turn things up. Meet the Pastrami BLT on Marble Rye—the unapologetic sandwich that shows up dressed to impress and ready to ruin every plain ham-and-cheese you’ve ever known.

We’re talking warm, peppery pastrami piled high like it’s got something to prove, thick-cut bacon bringing that smoky crunch, and fresh tomato and lettuce stepping in like the cool kids that make the whole crew complete. All of it’s hugged between slices of toasted marble rye, because plain bread just wasn’t invited to this party.

But let’s not forget the wingman here—the homemade fries. Crispy on the outside, fluffy on the inside, fried twice for that golden glory. These aren’t your limp, drive-thru excuses for potatoes. These are “I planned my day around this” fries.

Put it all together and what you’ve got is a plate that doesn’t just feed you—it flexes on you. And honestly? You’ll thank it for the disrespect.

Pastrami BLT with Homemade Fries

Course: Lunch, BrunchCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories (including fries u0026 sandwich)

860

kcal

For the Pastrami BLT

• 8 slices pastrami (deli-style, warmed)

• 6 slices thick-cut bacon

• 4 slices marble rye bread (toasted)

• 4 large leaves iceberg or romaine lettuce (shredded)

• 2 medium tomatoes, sliced

• 2 tbsp mayonnaise (or more to taste)

• 1 tbsp Dijon or yellow mustard (optional)

• Butter (optional, for toasting bread)

• Kosher salt & cracked black pepper (to taste)

• For the Homemade Fries

• 2 large russet potatoes

• 2–3 cups vegetable oil (for frying)

• 1 tsp kosher salt

• 1/2 tsp black pepper

• Optional: 1/2 tsp garlic powder

Directions

• Make the Fries
• Prep the potatoes: Peel (optional) and cut into 1/4-inch sticks. Soak in cold water for 30 minutes, then drain and pat dry.
• First fry: Heat oil to 325°F. Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels.
• Second fry: Increase oil to 375°F. Fry again for 2–3 minutes until golden and crispy. Drain and season immediately.
• Make the Sandwich
• Cook the bacon: In a skillet over medium heat, cook bacon until crispy, 6–8 minutes. Drain on paper towels.
• Warm the pastrami: Heat pastrami slices for 1–2 minutes per side in the same skillet.
• Toast the bread: Toast marble rye until golden (butter if desired).
• Assemble: Spread mayo (and mustard, if using) on bread. Layer tomatoes (seasoned), lettuce, pastrami, and bacon. Top with bread and cut in half.

Notes

• If you’re gonna make a sandwich, make this sandwich. Otherwise, you’re just wasting bread.