Montreal Smoked Meat Recipe
Montreal smoked meat with a pickle slaw, cheddar cheese, and horseradish mustard.
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Ingredients
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Smoked Meat Sandwich
Pickle Slaw
Optional Garnish / Serving
Method
Pickle Slaw
Prepare vegetables
Finely dice the green pickles; thinly shred the cabbage; very thinly slice the red onion. Place all three in a mixing bowl.
Make dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, chopped fresh dill, salt, and black pepper until smooth.
Combine and chill
Pour the dressing over the pickles, cabbage, and onion. Toss thoroughly to coat. Taste and adjust seasoning—add more vinegar or sugar if you want more tang or sweetness. Chill in the refrigerator at least 15 minutes while assembling sandwiches so flavors marry.
Smoked Meat Sandwich Assembly & Cooking
Warm the smoked meat
Place the sliced Montreal smoked meat in a single layer in a skillet over medium-low heat. Add 2–3 tablespoons of water or a splash of beef broth, cover, and steam 3–4 minutes until heated through and moist. Alternatively, warm slices in a steamer or in a covered baking dish in a 300°F (150°C) oven for 10–12 minutes.
Prepare bread and cheese
Spread a thin layer of softened butter on one side of each rye slice (butter side out). On the unbuttered side, spread about 1 teaspoon yellow or Dijon mustard and 1 teaspoon horseradish mustard per slice that will contact the meat. Lay a slice of cheddar on the mustard-spread side of four bread slices.
Assemble sandwiches
Divide the warmed smoked meat evenly over the four cheddar-topped slices (about 4 oz meat per sandwich). Spoon 2–3 tablespoons of the chilled pickle slaw on top of the meat. Cap with the remaining bread slices, buttered side facing out.
Grill or press sandwiches
Heat a skillet or griddle over medium heat. Place sandwiches on the hot surface and press gently with a spatula or a sandwich press. Grill 3–4 minutes per side, or until bread is golden, buttered edges are crisp, and cheese is melted. If the bread browns before the cheese melts, reduce heat, cover the pan briefly, or transfer to a 300°F (150°C) oven for 3–5 minutes to allow cheese to fully melt.
Finish and serve
Remove sandwiches from the heat and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve immediately with extra horseradish mustard on the side and a kosher dill pickle spear.