Montreal Smoked Meat Sandwich
Image générée par IA
Canadian

Montreal Smoked Meat Sandwich

Tender Montreal-style smoked meat is gently warmed, piled high on rye bread, and finished with bright yellow mustard and crisp dill pickles. The classic balance is rich, peppery beef against tangy, clean accompaniments.

22 min 4 portions Medium
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Comment préparer

1
Fill a wide saucepan with 3 cm of water and bring it to a gentle simmer over medium heat; the surface should show small, steady bubbles rather than a rolling boil.
2
Place the sliced smoked meat in a heatproof steamer basket or on a rack above the water, cover, and steam for 8 to 10 minutes until pliable and hot throughout. Do not submerge the meat directly in the water.
Thin smoked meat slices gently steaming over simmering water Image générée par IA
3
While the meat warms, spread the softened butter sparingly over one side of each rye slice, then spread 15 g of yellow mustard over the unbuttered side of four slices.
4
Drain the pickle slices on paper towel for 1 minute so their brine does not waterlog the bread.
5
Remove the smoked meat from the heat and let it rest uncovered for 1 minute, just long enough for excess steam to escape while the slices remain hot and supple.
6
Divide the warm meat into four loose stacks of about 150 g. Place each stack on a mustard-coated slice, add the pickle slices, and cap with the remaining rye, buttered side facing outward.
7
Press each sandwich gently just enough to settle the layers, cut diagonally with a serrated knife, and serve immediately while the meat is warm and the rye is still soft.
Diagonal Montreal smoked meat sandwiches with generous beef layers and dill pickles Image générée par IA

Pourquoi cette recette fonctionne

Gentle steaming or simmering preserves the smoked beef's supple texture, while soft rye, yellow mustard, and sour dill pickles provide the classic contrast of spice, tang, and crunch.

Conservation et réchauffage

Comment la conserver

Store assembled sandwiches refrigerated in an airtight container for up to 1 day, although the bread is best assembled just before serving. Keep the warmed meat, bread, mustard, and pickles separate when possible.

Comment la réchauffer

Rewarm leftover smoked meat in a covered skillet with 1 tablespoon of water over low heat until steaming hot, about 3 to 4 minutes. Assemble with fresh bread and condiments; do not microwave the fully assembled sandwich.

Nutrition / portion

572kcal
39,10 gprotéines
42,88 gglucides
26,71 glipides
P
Pantryvale editorial kitchen
Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 15 août 2026 · mise à jour le 16 août 2026