Montreal-Style Smoked Meat Sandwich
A classic Montreal-style smoked meat sandwich featuring tender, spiced cured beef brisket piled high on rye bread with mustard, creating a flavorful, no-cook lunch that's quick to assemble.
Ingredients
Check ingredients as you go.
- Sandwich Filling
- Bread
- Condiments
- Garnish
- Seasoning
Let’s make it
Assembly
Lay out two slices of rye bread. Spread yellow mustard evenly on one or both slices according to taste.
Assembly
Pile the thinly sliced Montreal-style smoked meat generously onto one slice of the mustard-covered bread, spreading evenly.
Assembly
Season the meat lightly with freshly ground black pepper if desired.
Assembly
Top the sandwich with the second slice of rye bread, pressing gently to hold the filling together.
Serving
Slice the sandwich in half and serve with a dill pickle on the side for a classic Montreal deli experience.
Tips & notes
Use freshly sliced Montreal smoked meat from a trusted deli for authentic flavor. Toast the rye bread lightly if preferred, but traditional sandwiches often use fresh, untoasted bread to keep the texture soft against the meat.
Saving it for later
Store any leftover smoked meat tightly wrapped in the refrigerator for up to 3 days. Avoid assembling sandwiches until ready to serve to prevent sogginess of bread.
Reheating
Reheat leftover smoked meat slices gently in a microwave or skillet until warm but not dry; do not reheat the assembled sandwich to maintain bread texture.
