Pasture PDX’s O.G. Pastrami Sandwich, Broken Down

Beef has always been at the heart of Pasture. When he started his original pop-up, chef Kei Ohdera wanted to highlight the culinary potential and environmental benefits of using retired dairy cows for steaks and cured meats. Over time, the pop-up’s main event became its pastrami sandwich, then called the “Banhstrami”: Oregon beef pastrami stacked with pickled vegetables and chile oil–dressed cabbage. When Ohdera finally opened his Alberta restaurant in 2022, the sandwich earned itself a new name: “The O.G.,” the one that started it all. It’s still the star of the menu, thanks to its exhaustive two-week pastrami process, abundance of Oregon produce, and thoughtful balance of flavors. Let’s break down what makes it special. 

Bun Dos Hermanos ciabatta hits the grill on both sides for a murmur of smoke and toasty crackle. It then returns to the oven, leaving it soft and fluffy but sturdy enough to withstand a saucy dose of aioli and chile oil.

Aioli Housemade, but nothing fussy—just a savory, tangy mix of egg yolks, oil, and garlic, with a hint of mustard.

Cilantro The bright green leaves give the whole sandwich a welcome peppery lift—haters can leave it off, but they’ll miss out.

Chile oil dressing Ohdera doesn’t play around here. His sandwich is absolutely dripping with chile oil, its modest, well-rounded heat trickling through each layer down to the bun. The six chiles he uses are a closely guarded secret, but we do know that Sichuan peppercorns, onions, and garlic offer additional dimension. And for crunch, Ohdera throws in a hefty scoop of Oregon hazelnuts, adding a little PNW flair. 

Slaw Crispy, crunchy, freshly chopped cabbage provides contrast to the soft textures of sliced pastrami and ciabatta.

Pickled veg Not unlike the vinegared daikon and carrot on a banh mi, a fleet of pickled onions, carrots, and jalapeños—zingy and sweet, with just a touch of heat—cuts through the richness of the beef. 

Pastrami The headliner. Pasture’s pastrami brines for 10–12 days with a lineup of alliums, ginger, peppercorn, chile flakes, mustard seed, and coriander. It’s then smoked for just seven to eight hours, leaving it fresh and beefy with subtle aromatics; because of its relatively short stint in the smoker, the beef requires super-thin slices to achieve its delicate tenderness.