Entree: Canada – Central Culinary Region – Montreal Smoked Meat Sandwich (Warm rye sandwich piled high with peppery cured and smoked beef brisket and dressed with mustard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 6 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) Montreal smoked meat, thinly sliced
- 8 slices (approx. 12 oz (340 g)) rye bread, preferably marble or dark rye
- 4 tbsp (60 ml) coarse-grain or spicy brown mustard
- 2 tbsp (28 g) unsalted butter, softened
- Dill pickles for serving
- Optional: 4 slices (approx. 4 oz (115 g)) Swiss cheese
- Freshly ground black pepper to taste

Show original ingredient measurements

- 1 lb (454 g) Montreal smoked meat, thinly sliced
- 8 slices (approx. 12 oz / 340 g) rye bread, preferably marble or dark rye
- 4 tbsp (60 ml) coarse-grain or spicy brown mustard
- 2 tbsp (28 g) unsalted butter, softened
- Dill pickles for serving
- Optional: 4 slices (approx. 4 oz / 115 g) Swiss cheese
- Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Arrange the slices of rye bread on a work surface. Lightly spread butter on the outside faces of each slice if you prefer a toasted exterior; spread mustard on the inside faces of the bread.
2. Pile about 1/4 lb (114 g) of smoked meat onto each sandwich (divide the 1 lb (454 g) evenly among 4). If using Swiss cheese, place a slice on top of the meat.
3. Close the sandwiches and wrap each tightly in foil. To heat traditionally, place wrapped sandwiches in a steamer basket over simmering water, cover and steam for 6–10 minutes until meat is hot and slightly steamy. Alternatively, heat a heavy skillet over medium-low, press the wrapped sandwich in the skillet and warm for 4–6 minutes per side.
4. Unwrap, cut each sandwich in half, add a few grinds of black pepper if desired and serve immediately with dill pickles on the side.

1. Arrange the slices of rye bread on a work surface. Lightly spread butter on the outside faces of each slice if you prefer a toasted exterior; spread mustard on the inside faces of the bread.
2. Pile about 1/4 lb (114 g) of smoked meat onto each sandwich (divide the 1 lb / 454 g evenly among 4). If using Swiss cheese, place a slice on top of the meat.
3. Close the sandwiches and wrap each tightly in foil. To heat traditionally, place wrapped sandwiches in a steamer basket over simmering water, cover and steam for 6–10 minutes until meat is hot and slightly steamy. Alternatively, heat a heavy skillet over medium-low, press the wrapped sandwich in the skillet and warm for 4–6 minutes per side.
4. Unwrap, cut each sandwich in half, add a few grinds of black pepper if desired and serve immediately with dill pickles on the side.