Montreal smoked meat sandwich
Montreal smoked meat sandwich, from above
Non vegMontreal

Montreal smoked meat sandwich

Peppery cured beef piled absurdly high on rye with yellow mustard. Pickle on the side, always.

45 minTime
35 gProtein each
mediumSpice
Medium fat, please2 chapters · 1 min read

Make it your way

Grandma's waySteamed, peppery cured brisket piled on rye with yellow mustard.
The original
600kcalsame
35 gproteinsame
6 gfibresame
45minutessame

Montreal smoked meat sandwich.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Corned beef (salt beef)Montreal smoked meat, or peppered corned beef brisket
Black pepper1½ tsp, coarsely cracked
Coriander seeds1 tsp, crushed
Paprika½ tsp
Rye bread8 slices light rye
Prepared mustardyellow mustard
Dill pickles (gherkins)4 dill pickle spears

Method

4 steps
  1. 1If your beef is not already spice crusted, press the pepper, coriander and paprika onto the outside.
  2. 2Steam the whole piece over simmering water for 25 to 30 minutes until very tender and juicy.
  3. 3Slice by hand across the grain, about 5 mm thick.
  4. 4Spread mustard on rye, pile on a generous stack of meat and close. Serve with a pickle.
Serve it like this

Stack high, cut in half and serve with a pickle spear, fries and coleslaw. Cherry soda is the local drink.

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Make it a meal

What goes with Montreal smoked meat sandwich: a bread or rice, a side, something to drink and something sweet.

Bread or rice Montreal bagels120 min
Bread or rice Methi thepla40 min
On the side Coleslaw15 min
On the side Aloo gobi35 min
A little snack Loaded fries45 min
To drink Sol kadhi40 min
Something sweet Sakkarai pongal45 min
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