Pastrami is aggressive. There is no other way to put it. When you’ve got beef that has been brined for a week, rubbed in a heavy crust of cracked black peppercorns and coriander, smoked over hardwood, and then steamed until it’s wobbling like meaty Jell-O, you aren't dealing with a subtle ingredient. It’s loud. It’s salty. It’s peppery.
Because of that intensity, choosing the right cheese for pastrami sandwich builds isn't just a suggestion; it’s a structural necessity.
Most people mess this up. They grab whatever is in the fridge—usually a mild cheddar or, heaven forbid, a slice of pre-packaged mozzarella—and then wonder why the sandwich feels greasy or dull. The cheese has a specific job here. It needs to provide a creamy, high-fat counterpoint to the salt of the cure while offering enough acidity to cut through the heavy smoke of the brisket.
If you get it right, it’s magic. If you get it wrong, you’re just eating a pile of expensive salt.
The Swiss Standard: Why Emmental and Jarlsberg Rule the Roost
Go into any legendary Jewish deli in New York—Katz’s, 2nd Ave Deli, Sarge’s—and ask for cheese on your pastrami. They might give you a look because purists often eat it "naked" on rye with mustard. But if they do reach for a slice, nine times out of ten, it’s Swiss.
Why? It’s all about the melt and the funk.
Swiss cheese, specifically the varieties with those iconic holes (eyes), has a nutty profile. This nuttiness acts as a bridge between the spicy coriander rub on the meat and the earthy caraway seeds in the rye bread. You need something that doesn’t just disappear.
Swiss isn't just one thing, though. You've got options. Domestic Swiss is often a bit too rubbery and mild. If you want to elevate the sandwich, you look for Emmental. It’s the "original" Swiss. It melts beautifully without becoming an oil slick, which is vital because pastrami is already a high-fat cut of meat.
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Then there’s Jarlsberg. Technically Norwegian, but it’s often lumped into the Swiss category. It’s slightly sweeter. If your pastrami has a particularly heavy pepper crust, that hint of sweetness in the Jarlsberg helps mellow out the heat on the back of your throat. Honestly, it’s probably the most "crowd-pleasing" choice you can make.
But maybe you want more bite.
Gruyère: The Luxury Play
If you’re feeling fancy, skip the standard Swiss and go for Gruyère. This is what the pros use when they want to charge twenty-eight dollars for a sandwich. Gruyère is aged longer, meaning it has a lower moisture content and a much more concentrated flavor. It’s got these tiny salt crystals—tyrosine—that give it a slight crunch, and the flavor is intensely savory.
When Gruyère hits a hot pile of steamed pastrami, it creates a fondue-like consistency. It’s rich. It’s decadent. It’s also very strong, so you have to pile the meat high to ensure the cheese doesn’t bully the beef.
Provolone and the Deli Melt Factor
Sometimes you don’t want a "funky" cheese. You just want a melt.
Provolone is the workhorse of the deli world. But you have to be careful here. There are two main types: Dolce (mild) and Piccante (sharp).
- Provolone Dolce: This is aged for a short time. It’s very mild and very creamy. It’s basically the "glue" of the sandwich world. It stays stretchy for a long time, which makes for a great "cheese pull" photo, but it doesn't add much to the flavor profile.
- Provolone Piccante: Now we’re talking. This is aged four months to a year. It has a sharp, almost piquant kick. It can stand up to the garlic and spices in the pastrami rub.
Using a sharp Provolone is a bit of a maverick move. It moves the sandwich away from the traditional NYC deli vibe and more toward a Philadelphia-style "grinder" feel. It’s excellent if you’re also adding grilled onions or hot peppers to the mix.
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The Controversy of the Reuben vs. the Rachel
We have to address the elephant in the room. A classic Reuben uses corned beef. But many people swap in pastrami—creating what is sometimes called a "New York Reuben" or a "Cloak and Dagger."
In this scenario, the cheese for pastrami sandwich is non-negotiable: it has to be Swiss.
The Reuben relies on a very specific chemistry. You have the sourness of the sauerkraut, the creaminess of the Russian dressing, and the salt of the meat. Swiss cheese acts as the mediator. If you used a sharp cheddar here, the whole thing would taste like a chaotic mess of competing acids.
What About Muenster?
Don't sleep on Muenster.
In many older Jewish delis, Muenster was actually a very common addition. It’s an extremely mild cheese with a bright orange rind (usually colored with annatto). It has a very low melting point.
If you like a sandwich where the cheese almost becomes a sauce, Muenster is your best bet. It’s buttery. It’s smooth. It doesn't have the "stink" that some people dislike in Swiss or Gruyère. It’s a safe bet for kids or for anyone who thinks pastrami is already "too much" flavor on its own.
The No-Go Zone: Cheeses to Avoid
Look, it’s your kitchen. You can do what you want. But if you want a "proper" experience, stay away from these:
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- Fresh Mozzarella: Way too much water. It will turn your rye bread into a soggy sponge in seconds.
- Blue Cheese: The flavor is too dominant. You won't taste the beef; you'll just taste mold and salt.
- Brie: Too runny and the flavor profile is too "grassy" for the spice rub of a pastrami.
- American Cheese: It’s too salty. Since pastrami is cured in salt, adding a processed cheese product is just an invitation for a massive headache and an afternoon of drinking a gallon of water.
Heat Management: The Secret to the Perfect Melt
You can buy the best cheese in the world, but if you put cold cheese on cold meat and then try to toast the whole sandwich, you’re going to fail.
The bread will burn before the cheese melts.
The pros at places like Langer’s Deli in Los Angeles (home of the famous #19) know the secret. You have to steam the meat. Put your sliced pastrami in a pan with a splash of water and cover it. Once the meat is hot and glistening, lay your cheese directly on top of the meat while it's still in the pan.
Cover it for 30 seconds.
The steam from the meat will melt the cheese perfectly without drying it out. Then, and only then, do you slide the whole cheesy pile onto your bread.
Actionable Steps for the Ultimate Pastrami Sandwich
To get the best results at home, follow this workflow:
- Source High-Quality Meat: If you can’t get to a deli, look for "Navel Cut" pastrami. It’s the fattiest, most tender part of the brisket.
- Pick Your Profile: Choose Emmental for a classic taste, Gruyère for a gourmet kick, or Muenster for a kid-friendly melt.
- The Bread Factor: Always use seeded rye. Sourdough is fine, but rye is the traditional partner for a reason—the caraway seeds complement the pastrami spices.
- Condiment Control: Use spicy brown mustard (like Gulden’s or Ba-Tampte) for Swiss/Emmental. If you’re using Muenster or Provolone, a little Russian dressing (mayo, ketchup, horseradish, and relish) adds the necessary acidity.
- The Steam Method: Never just "bake" the sandwich. Use the stovetop steam method mentioned above to ensure the cheese is gooey and the meat is moist.
A great pastrami sandwich isn't just a meal; it's a feat of engineering. By choosing a cheese that balances the salt, fat, and spice, you turn a simple lunch into a legitimate culinary event. Stick to the Swiss family for tradition, or branch out to a sharp Provolone for a modern twist—just make sure you melt it right.