The OG
Pastrami, Cabbage Slaw, Swiss Cheese, Deli Mustard, Thousand Island Dressing, Rye Bread
Chef Cash Caris of Krispy Joe's Coffee House | Emeryville, CA
There are many great pastrami sandwiches in the world, but this is the one we've served every day and the one our customers keep coming back for. The combination of smoky pastrami, toasted rye, creamy Thousand Island, sharp deli mustard, Swiss cheese, and bright herb-marinated slaw creates the balance that defines the OG. Whether you make your own pastrami from scratch or buy a great one from a deli, the most important thing is sharing good food with people you care about. —Chef Cash Caris
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Pastrami:
Cure #1
Kosher salt
Granulated sugar
Whole black peppercorns
Coriander seeds
Yellow mustard seeds
Cinnamon sticks
Bay leaves
1 whole brisket, trimmed with ¼-inch fat cap, halved
Deli mustard
Ground coriander
Smoked paprika
Ground black pepper
Thousand Island Dressing:
100 grams mayonnaise
100 grams ketchup
Minced pickles
Minced onions
Lemon juice
Granulated sugar
Kosher salt
Ground black pepper
Slaw Vinaigrette:
2 cups red wine vinegar
1 cup extra-virgin olive oil
3 tablespoons minced garlic
3 tablespoons minced onions
1 teaspoon honey
Kosher salt
Ground black pepper
Cabbage Slaw:
1 head purple cabbage, shredded
1 bunch fresh parsley, stems removed and chopped
1 bunch fresh dill, stems removed and chopped
To Assemble and Serve:
Yield: 1 serving
2 slices rye bread
Unsalted butter
Deli mustard
1 slice Swiss cheese
METHOD
For the Pastrami:
In an 18-quart container, combine desired amount Cure #1, salt, sugar, and filtered water. Season with black peppercorns, coriander seeds, mustard seeds, cinnamon, and bay leaves. Whisk until combined. Submerge brisket in brine, weighing down if needed to fully submerge. Cover and refrigerate 21 days, flipping every 3 days. Once cured, rinse and pat dry. Set aside. Heat smoker to 250°F. Rub brined brisket with mustard. Season with remaining ingredients. Smoke 6 hours, or until bark begins to develop. Transfer to a roasting pan with a wire rack. Add small amount water to bottom of pan. Cover tightly with aluminum foil. Set aside. Heat oven to 250°F. Roast until internal temperature of the meat reaches 200°F. Remove from oven and let sit 1 hour. Once cooled, slice and reserve.
For the Thousand Island Dressing:
In a mixing bowl, combine mayonnaise and ketchup. Add desired amount pickles and onions. Season with lemon juice, sugar, salt, and pepper. Mix until combined. Transfer to an airtight container and refrigerate.
For the Slaw Vinaigrette:
In a Vitamix Commercial blender, combine vinegar, oil, garlic, onion, and honey. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Cabbage Slaw:
In a large mixing bowl, combine all ingredients. Toss with desired amount Slaw Vinaigrette. Let sit 10 minutes.
To Assemble and Serve:
Heat oven to 250°F. Place 8 ounces Pastrami on an aluminum foil-lined sheet tray. Heat until warmed through. Set aside. On a clean work surface, spread butter on both sides of bread. Transfer to a sauté pan over medium heat and toast until golden brown. Spread desired amount mustard on 1 slice toasted bread. Spread desired amount Thousand Island Dressing on other slice bread. Top with generous portion Cabbage Slaw followed by cheese and 8 ounces Pastrami. Close sandwich. Wrap in wax paper and cut in half.
