My mom has always made the best BBQ pastrami sandwich I’ve ever tasted. I have the recipe written down on an index card that has definitely seen some wear and tear. It has stain marks on it from where I’ve dropped bits of sauce on the card.
After many years of cooking it myself, I’ve made some modifications to this recipe to make it a bit healthier. I swapped out beef pastrami for turkey pastrami and where it called for sugar, I now use Xyla birch sweetener instead. This way of cooking is sure to keep me happy when I’m thinking about mom since she’s out in Idaho!
Allow me to share my mama’s home-made BBQ pastrami sandwich recipe that will leave a stain or two on you as you devour it!
You can keep these BBQ pastrami sandwiches as saucy as you want. If you prefer to have it be less messy, use less sauce. Either way, be prepared to use many napkins! Enjoy
- 3 - 6 oz. cans tomato paste
- 1 C brown sugar - or use Xyla birch to taste instead
- 3 Tb white vinegar
- 2 Tb liquid smoke - since my husband isn't a fan of smoked flavors, I have left his out before
- 1 C beef broth
- 3 Tb Worcester sauce
- 1.5 lbs sliced pastrami - I like peppered pastrami, and I've switched to using turkey pastrami. Have the deli counter slice into a nice sandwich slice thickness.
- Pepper to taste - I like course ground pepper
- Rolls of your choice
- You can either make this in the crock pot or in a stock pot on the stove.
- Combine all the ingredients except the meat.
- Stir to blend into a sauce.
- Add the pastrami slices a few at a time and stir to coat the meat. Continue adding until all the slices are in the pot and covered in sauce.
- Cook on low until warmed through. Be sure to keep a lid on the pot if you are using the stove since it will start to sputter and spit as it heats up.
- Let the flavors cook on low for as little as an hour or as long as a few.
- Slice your rolls in half and stack slices with sauce onto the bread.