Entree: Canada – Prairies – Smoked Meat Sandwich (Warm sandwich of cured, smoked and steamed beef brisket served on rye with mustard.)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

- 1 1/2 lb (680 g) Montreal-style smoked brisket, thinly sliced
- 8 slices (about 12 oz / 340 g) rye bread
- 1/3 cup (80 ml) brown deli mustard or coarse-grain mustard
- 2 tbsp (30 g) unsalted butter, softened, for toasting
- 1/2 cup (120 ml) beef broth or water, for reheating/steaming
- 1 cup (150 g) dill pickle slices, for serving
- 1/4 tsp (0.5 g) freshly ground black pepper
- Optional: 2 tbsp (30 g) rendered beef fat or additional butter for extra richness

Instructions

1. Arrange smoked brisket slices in a single layer in a large skillet or shallow pan; add beef broth or water and cover tightly.
2. Gently steam over medium-low heat until warmed through and tender, about 4–6 minutes; keep covered to retain juices.
3. Meanwhile, butter one side of each rye slice. Heat a separate skillet over medium and toast buttered bread, butter-side down, until golden and crisp, about 1–2 minutes.
4. Spread brown mustard on the untoasted sides of the bread. Pile warmed smoked meat onto four slices of rye (divide evenly), sprinkle with black pepper, and top with pickle slices.
5. Close sandwiches with remaining bread slices and press gently. Optionally return sandwiches to the skillet, press with a spatula, and warm 1–2 minutes per side to meld flavors. Serve immediately.