7 mouthwatering beef sandwiches to try in Bangkok

This is the one for a weekend pastrami fix. Smoked Joint by Chef Pam serves generous pieces of wagyu on sourdough, dipping the beef in its own sauce before piling it onto the bread. Smoke, rich beef and a proper portion: this is lunch territory.

The shop says the selected cut spends five days in brine and another 14 hours in the smoker. Coleslaw and cheese sauce offer extra accompaniments, but the pastrami does the heavy lifting.

The sandwich costs B895 and is available from Friday to Sunday at Siam Paragon, with a stated limit of 50 portions each day. Plan your visit around the weekend rather than turning up for a Tuesday craving.

Siam Paragon, G/F Food Hall, Rama I Road, Pathum Wan. Pastrami sandwich B895. Friday to Sunday; 50 portions daily.

For the London connection, head to That Salt Beef in Langsuan. The brisket spends seven days in a salt-and-herb brine, followed by six hours of slow cooking. The aim is tender beef that still has some chew, rather than meat that falls apart completely.

That Classic Salt Beef keeps the sandwich focused with pickles, jalapeños and Dijon mustard. For a richer mouthful, Salt Beef & Apple Vinegar adds caramelised onion, melted cheese and apple vinegar: salty beef, sweetness and a sharp finish in the same bite.

There’s Japanese influence in the wider menu, too, including shokupan and karashi mayo. London is the starting point, with room for the shop’s own take on the sandwich. It is currently in its soft-opening phase.

G/F, Velaa Sindhorn Village, Langsuan. Daily 9am–6pm; last order 5.30pm.

DIEHARD gives you something to think about before the toppings: brisket, navel or beef cheek? The signature cheek is brined for six days and smoked for 24 hours. Long cooking softens its connective tissue, leaving rich, juicy beef with a yielding texture. Navel brings a different balance of meat and fat.

Then comes the build. Options include Dijon mustard, coleslaw, barbecue sauce, sauerkraut, Russian dressing, cheese and honey. Keep it simple or work through the extras; the final price depends on what goes into your sandwich.

Baby sandwiches contain 150g of beef and start at B420. Regular 200g portions start at B520 for brisket and B450 for navel. The beef cheek portion contains 320g and starts at B950, before extra toppings.

Gourmet Market, LG/F, Terminal 21 Asok, Sukhumvit Road

BURNT’s signature sandwich packs smoky, juicy Thai wagyu pastrami with honey mustard, homemade pickles and cheese. The beef is generously portioned, so the accompaniments have plenty to work with.

The restaurant started as a small sandwich shop at Block 28 before moving to its larger home on Ngam Duphli. Pastrami remains one of its best-known orders, and it’s the place to start if you’re here for the sandwiches.

There’s more to the menu if your lunch plans expand: roasted picanha, beef cheek and other comfort dishes, plus coffee and craft beer. But that combination of smoked beef, honey mustard and pickles makes a convincing reason to keep things between bread.

12 Ngam Duphli Road, Thung Maha Mek, Sathon. Daily 8am–10pm; last order 9.30pm.

Two Men Bagel House puts wagyu corned beef into a chewy bagel, layering it with tangy sauerkraut and house-made sauce. The NY Corned Beef Stack takes a familiar deli filling and gives it a different bite: soft beef, sharp cabbage and bread that holds its own.

It’s a substantial stack, with the bagel’s chew balancing the richness of the meat. If your usual order is a bagel and cream cheese, this moves things firmly towards lunch.

The stack is offered in limited daily portions at Earth Ekkamai, Sala Daeng and Sukhumvit 31, so check availability at your chosen branch.

Earth Ekkamai, Sala Daeng and Sukhumvit 31. Advertised hours: daily 7.15am–4pm; last order 3.30pm

Pinki’s Wagyu Reuben stacks a 120g portion of wagyu corned beef with sauerkraut, wholegrain mustard, pickles and a house-made secret sauce. Its signature shiso pesto adds a Japanese accent to the deli combination.

Here, the bread is sourdough. The mustard and sauerkraut bring familiar sharpness, while the pesto gives Pinki’s version its own direction. It’s a different route from Two Men’s bagel stack, even with corned beef at the centre of both.

The Wagyu Reuben was introduced as a limited drop, so check that it’s still available before making the trip. The draw is that combination of rich beef, sharp toppings and shiso.

Central Embassy and Earth Ekkamai. Wagyu Reuben offered as a limited drop

CRENN’s pastrami sandwich puts pickled purple cabbage and spicy Thousand Island sauce alongside rich beef on sourdough. The cabbage brings acidity; the sauce adds heat and creaminess. There’s plenty of contrast around the meat.

The bakery says its brisket takes more than seven days to prepare, from brining through to baking. The smoked meat, sourdough, pickles and sauce are all made in-house, so there’s a long lead-up to that final stack.

The sandwich was introduced as part of CRENN’s monthly sourdough selection. Check the current line-up rather than assuming it’s a permanent fixture, especially if you’re choosing between the Bangkok and Rayong branches.

Ekkamai Soi 6. Also listed at CRENN’s Map Ta Phut branch in Rayong; confirm the current sandwich selection at each branch