These low carb 3-ingredient pastrami pickle bites take me straight back to my dad at the grill every summer, standing there in his old ball cap, turning a pan of these little rolls until the edges crisped and the juices sizzled. He’d set out a plate just like this—charred pink pastrami wrapped around juicy green pickle chunks—and they’d vanish before the burgers were even done. They’re the kind of practical, no-fuss snack Midwestern families love: salty, crunchy, meaty, and easy to eat with your fingers while you’re visiting in the yard. With only three ingredients and a hot pan or grill, you can have a big plate of these ready in minutes.
Serve these pastrami pickle bites hot off the skillet or grill on a simple white plate so the colors and crispy edges stand out. They’re perfect alongside other cookout favorites like deviled eggs, cheese cubes, and a big bowl of coleslaw. For dipping, set out a small dish of spicy brown mustard or sugar-free Russian dressing to keep it low carb. They go nicely with grilled burgers or brats, and if you’re not counting carbs too tightly, a few buttered crackers or a basket of pork rinds make a fun, crunchy companion.
Pastrami Pickle BitesServings: 6
Ingredients
12 thin slices deli pastrami
3 large whole dill pickles (about 4–5 inches each), well-drained and patted dry
2 tablespoons grainy or spicy brown mustard (plus more for serving, optional)
Directions
Slice the pickles into chunky spears or thick sticks, about 3 inches long and 1/2 to 3/4 inch wide. Pat them very dry with paper towels so they don’t steam and make the pastrami soggy.
Lay the pastrami slices out on a cutting board. If they are very large, cut them in half lengthwise so each piece is roughly the same length as your pickle sticks.
Spread a thin stripe of mustard down the center of each pastrami slice. Don’t overdo it; you just want enough to give a little tang and help the wrap cling to the pickle.
Place one pickle stick at one end of a pastrami slice and roll it up snugly, tucking the edges in as you go if you can. Repeat with the remaining pastrami and pickles. If your pastrami is delicate, roll gently so it doesn’t tear.
If you’re worried about them unrolling, secure each roll with a toothpick stuck through the center. This is especially helpful if you’re cooking them on an outdoor grill where they might get jostled.
Heat a large cast-iron skillet or heavy frying pan over medium-high heat, or preheat a grill to medium-high. You shouldn’t need any extra oil because the pastrami will release a little fat, but you can lightly grease the pan or grill grates if they tend to stick.
Place the wrapped pickles seam-side down in the hot skillet or on the grill. Cook for 2–3 minutes on the first side, until the pastrami is browned and starting to crisp at the edges, and you see some warm juices starting to sizzle around them.
Turn the bites with tongs and continue cooking, rotating as needed, until all sides are nicely browned and the pastrami has some charred, crispy spots. This usually takes another 3–5 minutes, depending on your heat.
Transfer the hot pastrami pickle bites to a white serving plate, letting any excess juices drip back into the pan first so they stay crisp. Remove toothpicks if you like, or leave them in for easier grabbing.
Serve immediately while the pastrami is hot and crisp and the pickles are still bright and juicy inside. Offer extra mustard on the side for dipping, and watch them disappear just like they did at those old summer cookouts.
Variations & Tips
To change up the flavor while keeping things simple, you can swap the dill pickles for garlic dills or spicy dill spears if your crowd likes a little heat. If you prefer a sweeter, more old-fashioned relish tray flavor, use bread-and-butter pickles, keeping in mind that they’ll add sugar and won’t be as low carb. For the mustard, any bold style works: Dijon, horseradish mustard, or a sugar-free honey mustard all give a slightly different character without adding more ingredients. If you don’t eat beef, you can substitute turkey pastrami; it won’t render quite as much fat, so add a thin smear of oil to the pan to help it crisp. For outdoor grilling, use a grill basket or cast-iron griddle on the grates so the bites don’t slip through, and always keep the toothpicks soaked in water for 10–15 minutes beforehand if they’re going over open flame to reduce the risk of burning. Food safety tips: Keep the pastrami refrigerated until you’re ready to roll and cook, and don’t leave the finished bites sitting out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a summer cookout). Use clean utensils and a fresh plate for serving; don’t return the cooked bites to the same tray that held raw deli meat. If you make them ahead, cook, cool quickly, refrigerate, and then reheat in a hot skillet or a 400°F (200°C) oven until sizzling and hot in the center before serving.
