Canadian
Montreal Smoked Meat Sandwich
A classic Montreal deli sandwich with hot, steamed smoked beef brisket piled high on rye bread with sharp yellow mustard. Serve it the way it is loved in Canada: thick, warm, and with a kosher dill pickle on the side.
Ingredients
- Montreal smoked meat brisket, medium-fat, deli-sliced or hand-sliced450g
- Light rye bread4 slices
- Yellow mustard2 tbsp
- Water, for steaming2 cups
- Kosher dill pickles, for serving2
Method
- Set a steamer basket over a pot with 2 cups of simmering water, making sure the water does not touch the basket.
- Place the Montreal smoked meat in the steamer, cover, and steam for 8 to 12 minutes until hot, tender, and fragrant.
- Warm the rye bread briefly in the steamer for 30 seconds, or leave it soft and room temperature in the traditional deli style.
- Spread 1 tablespoon yellow mustard over two slices of rye bread.
- Pile the hot smoked meat generously onto the mustard-coated bread, dividing it evenly between the two sandwiches.
- Top each sandwich with the remaining rye slices and press very lightly, without flattening the meat.
- Slice each sandwich in half if desired and serve immediately with kosher dill pickles on the side.
Common questions
Can I substitute pastrami or corned beef for Montreal smoked meat?
Yes, in a pinch. Pastrami is the closest substitute because it’s also smoky and peppery, though usually a little leaner and spicier. Corned beef works too, but it’s milder, less smoky, and not quite as traditional.
How long should I steam Montreal smoked meat so it stays tender?
Steam deli-sliced smoked meat for 8 to 12 minutes, just until hot, fragrant, and loosened. If it’s very thickly sliced, use the full time. Oversteaming can dry it out and make the texture stringy.
What are the most common mistakes when making a Montreal smoked meat sandwich?
The biggest mistakes are overcooking the meat, using too much mustard, and pressing the sandwich too hard. Don’t flatten the meat; keep it piled high and hot. Also avoid cold bread straight from the fridge if you want the best texture.
How should I store leftover smoked meat and bread?
Store leftover smoked meat separately from the bread in airtight containers. Refrigerate the meat for up to 3 to 4 days. Reheat the meat gently by steaming or with a splash of water in a covered pan so it stays moist.
What should I serve with Montreal smoked meat sandwiches?
Kosher dill pickles are the classic side and add the right sharp crunch. You can also serve simple potato salad, coleslaw, or fries. Keep the sandwich itself uncomplicated so the mustard, rye, and hot meat stay the focus.