Recepieplanning
Canadian
Montreal Smoked Meat Sandwich Lunch
25 min total10 prep15 cook4 servings540 cal
EasyClassicFlexitarianContains gluten
Hand-sliced smoked beef brisket piled high on rye with yellow mustard. Inspired by Montreal deli counters—simple, generous, and peppery.
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Ingredients
4servings
meat
- 1.5 lbsmoked beef brisket
bakery
- 8 slicerye bread
pantry
- 4 tbspyellow mustard
- 0.5 cupbeef broth
- 1 tspblack pepper
produce
- 4pickles
- 1 cupsauerkraut
Steps
- Slice smoked brisket thinly against the grain.
- Warm broth in a skillet, add meat, cover, and steam 3–5 minutes until hot.
- Lightly toast or warm the rye slices.
- Spread mustard on each slice of bread.
- Pile smoked meat high on four slices.
- Grind extra black pepper over the meat if desired.
- Close sandwiches and cut in half.
- Serve with pickles and sauerkraut on the side.
- Offer extra mustard at the table.
- Eat while the meat is still steaming.
Tips
- Steam the sliced meat briefly so it stays juicy.
- Use seedless rye or marble rye.
- Mustard only—keep toppings minimal.
- Warm the bread lightly so it bends around the stack.
