Montreal Smoked Meat Sandwich
176kcal6.1g protein2.6g fat31.8g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten · sometimes contains dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainsglutenIt is in an ingredient you cannot leave out.
Sometimes contains — check the labeldairy (smoked beef) · egg (smoked beef) · peanut (smoked beef) · tree nut (smoked beef) · sesame (smoked beef) · soy (smoked beef) · shellfish (smoked beef) · fish (smoked beef)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 700 g | prepared Montreal smoked meat |
| 8 slice | rye bread |
| 4 tbsp | yellow mustard |
Steps
- steam10 minmeat hot and suppleSteam or gently reheat the prepared smoked meat until hot and supple. Avoid dry oven heat, which tightens the brisket and renders away the moist texture expected in the sandwich.
- prep4 minsliced across grain while hotSlice the hot meat by hand across the grain into moderately thick slices. Cutting with the grain makes even well-cured brisket chewy; slicing too thin loses the substantial deli texture.
- prep3 mingenerous loose pileSpread yellow mustard on rye bread and pile the warm smoked meat generously but loosely between slices. Do not compress it into a dense brick; the irregular stack keeps the slices tender and easy to bite.
- top1 minserve immediatelyCut in half and serve immediately while the meat is hot and the rye is still dry enough to support the juices. Keep condiments restrained so the peppery cured beef remains the focus.