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This smoked meat sandwich lets you enjoy that famous Montréal flavor right at home—think juicy, flavorful slices piled between two slices of chewy rye bread.
I whip up this sandwich whenever my crew craves something cozy but I don’t have much time. Honestly, the first time I put these together for Sunday brunch, folks devoured them in record time.
Tasty Ingredients
- Creamy coleslaw: 430 ml - gives it a cool crunch that just works with every bite
- Dill pickles: their bite and tang balance the richness of the meat
- Yellow mustard: 125 ml - gives that smoky beef a little punch
- Rye bread: 8 slices - its slightly tangy flavor plays off the meat
- Sliced smoked meat: 454 g - this is the star, loaded with deep smoky taste
Step-by-Step Directions
- Finish and serve:
- Slice your sandwiches in half for easy munching. Spear them with toothpicks if you need to keep everything together. Plate them up with a heap of coleslaw and some crunchy pickles. Dig in while it's hot!
- Build the sandwiches:
- Slather each slice of bread with plenty of mustard so it covers all the way to the edges. Top half the bread with a thick stack of that warm smoked meat, then close them up with the other slices.
- Prep the bread:
- Give the rye bread a quick toast so it gets crisp on the outside without losing its chewiness. Or steam it if you want it extra soft.
- Warm the meat:
- Use the microwave, steamer, or just follow package directions—just heat the smoked meat until it's hot but not dried out. You want all that juiciness to stay in there.
If you want that true smoked meat experience, start with good beef. The best ones get soaked in a secret spiced brine, smoked low and slow, then steamed for that melt-in-your-mouth feel. That's what gives it that perfect texture everyone loves.
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Storing Leftovers
Keep your smoked meat sealed in the fridge for up to five days. Steam leftovers to warm them up so they don't dry out. I'd skip making sandwiches ahead—rye bread can get soggy fast if it sits too long.
Creative Twists
Switch things up by using marble rye and throw in a slice of Swiss cheese, which'll melt nicely from the hot meat. If you're after extra crunch, try adding crisp lettuce leaves or thin slices of fresh tomato for a fresh kick.
Montréal Classic
This smoked meat sandwich is woven right into Montréal's food culture. Brought by Jewish immigrants from Eastern Europe around the early 1900s, it's become legendary at diners like Schwartz's, serving folks since '28. Traditionally, they use hefty slabs of brisket, marinate them with spices, smoke them, then steam everything so it comes out super tender every time.
Frequently Asked Questions
- → What's the best way to heat smoked meat?
You can warm up smoked meat in the microwave, steam it, or follow the steps on the package.
- → Which bread works best?
Rye bread is perfect here, but feel free to swap in similar options to match your taste.
- → How can I make it crunchier?
Toast the bread slices lightly in a toaster before putting the sandwich together.
- → What sides go well with this?
Dill pickles and creamy coleslaw are top picks to pair with this sandwich.
- → Can the mustard be swapped out?
Absolutely, switch yellow mustard for old-fashioned or spicy mustard—whatever you prefer.