Method

Place the smoked meat brisket slices in a steamer basket set over simmering water and steam for 8–10 minutes until piping hot and tender throughout. While the meat steams, warm the beef broth separately — a splash of hot broth over the meat just before serving keeps it beautifully moist.
About 10 min
Toast the rye bread slices in a toaster or under a grill for 1–2 minutes until just golden and lightly crisp on the surface. The bread should hold the juices from the smoked meat without becoming soggy — a light toast is the key.
About 2 min
Spread a generous layer of yellow mustard on one side of each toast slice. Use the back of a spoon to cover the surface evenly right to the edges — the mustard is non-negotiable in this sandwich and should be present in every bite.
About 1 min
Pile the steamed smoked meat generously on one slice of bread — at least 150 g per sandwich, stacked high. Season the meat lightly with cracked black pepper. Close the sandwich with the second slice, mustard-side down, and press gently.
About 2 min
Cut the sandwich diagonally and serve immediately while the meat is still steaming. Accompany with a handful of sour pickles, a small pile of sauerkraut, and a generous portion of potato chips on the side. Serve with a cold dill pickle on the plate — this is the full Montreal deli experience.
About 1 min

Nutrition per serving (estimate)

Contains: gluten, dairy