Tasty smoked meat sandwich

You can whip up this Montreal-style smoked meat sandwich at home. Expect melt-in-your-mouth meat tucked between slices of tasty rye bread.

Whenever my family wants a cozy meal without lots of work, I throw these sandwiches together. The first time I made them for a Sunday brunch, they were gone before I even sat down.

Tasty Ingredients

• Dill pickles: their snap and tang help cut through the richness
• Creamy coleslaw: 430 ml - brings a crisp, fresh crunch to round out your plate
• Yellow mustard: 125 ml - this punchy spread brightens up the smoked meat
• Rye bread: 8 slices - has a gentle tang that goes so well with all the fixings
• Sliced smoked meat: 454 g - the main event that gives you all that signature smoky taste

Simple How-To Steps

Finish and eat:

Carefully slice each sandwich in half to make them easy to grab. Pop in a toothpick if they feel wobbly. Plate them up with a heap of coleslaw and plenty of dill pickles. Dig in right away.

Put the sandwiches together:

Slather a thick layer of mustard over both bread slices. Next, mound the warm smoked meat on half of the slices. Top each with another slice of bread.

Get the bread ready:

Toast the rye in your toaster just enough so the outside gets crisp but the inside stays soft. If you want the bread extra tender, try steaming it instead.

Warm up the meat:

Heat the smoked meat gently using a steamer, microwave, or just follow whatever the package says. Don’t overdo it or you’ll dry it out—it should stay super juicy.

What really matters here is the meat. The best smoked meat gets soaked in spiced brine, slow-smoked, then steamed to make it soft and easy to bite into. That’s why it’s so darn delicious.

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Storage Tips

Keep your smoked meat chilled in the fridge—sealed up, it’ll last around 5 days. For leftovers, a quick steam keeps the meat moist. I don’t suggest making these sandwiches ahead, or you’ll end up with soggy bread.

Fun Twists

Make it richer by picking marbled rye and slipping in a slice of Swiss cheese, so it melts into the hot meat. Or go for something fresh—toss on a few crisp lettuce leaves and thinly sliced tomatoes.

Montreal Tradition

Smoked meat sandwiches have been a big part of Montreal food culture since Jewish immigrants brought them over in the early 1900s. Spots like Schwartz's made them famous. The usual prep uses chunky beef brisket rubbed in spices, smoked slow, then steamed until it’s super tender.

Frequently Asked Questions

→ How do you heat smoked meat?

You can heat smoked meat using a microwave, steam it, or follow the package instructions.

→ What kind of bread works best?

Rye bread is great for this sandwich, but feel free to swap it with other similar loaves you like.

→ How can I make the sandwich crispier?

Lightly toast your bread using a toaster before putting the sandwich together.

→ What sides go well with this?

Dill pickles and creamy coleslaw are excellent options to complement the sandwich.

→ Can I switch up the mustard?

Absolutely, you can swap regular mustard for whole-grain or spicy mustard depending on what you prefer.