Montréal Smoked Meat Sandwich Recipe
Montréal Dunn’s smoked meat, pizza mozzarella, mustard, and pickles, served on toasted marble rye bread.
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Ingredients
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Sandwich
Garnish / To Serve
Method
Sandwich
- 1
Prepare bread
Butter one side of each marble rye slice evenly (about 1/2 tablespoon per slice). This will be the exterior for toasting.
- 2
Toast bread
Heat a large skillet or griddle over medium heat. Place the buttered side down and toast until golden brown and crisp, about 2–3 minutes. Reduce heat if browning too fast.
- 3
- 4
Assemble sandwich
Flip one toasted bread slice so the untoasted side faces up. Spread Dijon mustard (about 1 tablespoon) evenly across that slice. On top of the mustard, arrange warmed smoked meat in an even layer (about 1/2 lb), slightly overlapping. Scatter shredded pizza mozzarella evenly over the meat (about 1/2 cup). Lay pickle slices on top of the cheese in a single layer. Place the second toasted bread slice on top, buttered side out.
- 5
Melt cheese and finish
Return the assembled sandwich to the skillet over low heat. Cover the pan with a lid or a heatproof bowl to trap steam and melt the mozzarella, about 1–2 minutes. Press gently with a spatula to compact the sandwich and help the cheese melt. Remove when cheese is melted and the sandwich is heated through.
- 6
Optional mustard adjustment
If you prefer both mustards, spread the optional yellow mustard on the top slice before serving, or serve extra on the side for dipping.
To Serve
- 7
Transfer the sandwich to a cutting board. Using a sharp knife, cut the sandwich in half on the bias. Serve immediately with cornichons or pickle spears on the side.
- 8
Recommended accompaniments: potato chips or a side of coleslaw.
