Our Homemade Recipes

At Beantown Pastrami, we don’t just focus on our sandwiches — we make all our sides in-house too. From creamy potato salad and tangy coleslaw to Boston baked beans and cranberry compote, we’ve got the classics covered. We even whip up homemade condiments like horseradish cream sauce, caramelized onions, and wine-infused mustard. Try making these yourself and let us know how they stack up!

Homemade Beantown Pastrami Potato Salad Recipe

For a delicious potato salad, you'll need: 5 pounds cubed gold potatoes, 1 ½ cups Cain’s mayonnaise, fresh parsley, 3 bunches of scallions, ⅛ cup apple cider vinegar, ½ tbsp granulated garlic, ¼ tbsp smoked paprika, and salt & pepper to taste. Instructions: Steam or boil potatoes until soft. Shock with cold water and cool. Mix wet ingredients in a bowl. Add potatoes and other ingredients, mixing slowly. Adjust seasonings to taste. Enjoy!

Creamy New England-style ColeSlaw Recipe

Ingredients: 1 1/2 heads green cabbage, shredded 1/3 head red cabbage, shredded 2 carrots, julienned 2 cups Cain’s mayonnaise 1/8 cup apple cider vinegar 1 tablespoon celery seed 1 tablespoon sugar black pepper to taste Instructions: 1. Shred and Julienne vegetables and move to a large bowl. 2. In a smaller bowl stir together the mayo, apple cider vinegar, celery seed and sugar and add to the vegetables. 3. Adjust all seasonings and pepper to taste.

Beantown Pastrami Cranberry Compote Recipe

Ingredients: 1 pound Wyman’s frozen Maine cranberries (or other fresh frozen cranberries) 1/3 cup brown sugar 1/3 cup cranberry juice 1 teaspoon plus a dash of cinnamon 1/4 teaspoon nutmeg Instructions: 1. Combine all ingredients in a pot and bring to a boil, stirring often. 2. Turn off heat and cover. 3. When cranberries have cooled to warm, mash half of them (leaving the other half whole) and mix well. Store in refrigerator in a non-staining container.

Boston Baked Beans

Ingredients: 1 package white navy beans 1/2 lg onion, chopped 1/2 package salt pork, chopped 1/2 cup molasses 1/2 cup brown sugar 1/2 tbsp cloves 1/8 cup deli mustard cover with 2 inches of water Instructions: Soak navy beans for at least 2 hours. Add all ingredients to large pot and add water until submerged. Bake at 250 degrees for at least 8 hours.