Tasty smoked meat sandwich

Featured in Sandwiches packed with flavor.

Easily whip up a smoked meat sandwich: warm the smoked meat, toast or heat your bread however you like, spread mustard on top, and stack the smoked meat generously between the slices. Pair it with dill pickles and creamy coleslaw for a flavorful treat. A quick, yummy meal for anyone craving bold flavors.

Maria from tastyhush
Updated on Sat, 21 Jun 2025 11:55:42 GMT
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Tasty smoked meat sandwich | tastyhush.com

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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How to make a mouthwatering smoked meat sandwich at home | tastyhush.com

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.

Smoked meat sandwich

Make a simple and tasty smoked meat sandwich with flavorful sides.

Prep Time
10 Minutes
Cook Time
5 Minutes
Total Time
15 Minutes
By: Maria

Category: Sandwiches

Difficulty: Easy

Cuisine: North American food

Yield: 4 Servings

Dietary: ~

Ingredients

→ Sandwich essentials

01 454 g of sliced smoked meat
02 8 slices of rye bread
03 125 ml of yellow mustard

→ Sides

04 Dill pickles, as much as you'd like
05 430 ml of creamy coleslaw

Instructions

Step 01

Using a microwave, steamer, or the package directions, get the smoked beef warm.

Step 02

Pop the bread slices in the toaster or warm them up in the steamer, whatever works for you.

Step 03

Slather mustard on each piece of bread, layer on the meat to make the sandwiches, and slice them in half before serving. If they're falling apart, use toothpicks to keep them together.

Step 04

Serve the sandwiches alongside some dill pickle spears and a creamy coleslaw scoop.

Tools You'll Need

  • Microwave or steamer
  • Toaster
  • Knife for slicing sandwiches
  • Toothpicks (if needed)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (in rye bread)
  • Mustard
  • Dairy (in creamy coleslaw)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 15 g
  • Total Carbohydrate: 35 g
  • Protein: 20 g