Montreal Smoked Meat Sandwich

The Flatterer from the Lake Meets the Sandwich That Needs No Apology

Montreal smoked meat isn’t the kind of sandwich you can explain. You order it, you get it, you eat it—and then you understand why there’s been a line out the door at Schwartz’s Deli on Boulevard Saint-Laurent since 1928. Spiced beef brisket, marinated for days in cilantro, black pepper, garlic, and mustard seeds, then smoked and steamed to perfection, sliced on dark rye bread with a dab of yellow mustard. That’s all it takes. The 2015 Pillitteri Exclamation Merlot from Niagara-on-the-Lake is out of this world—and yet it captures this very moment perfectly. Aged 24 months in French oak, it offers rich fruit, candied licorice, and a hint of cloves and cedarwood. The tannins are supple, the mouthfeel immense, and the finish long and dark, like the crust of a freshly sliced smoked meat. Niagara and Montréal have more in common than you might think: both thrive on tradition, immigrant culture, and the determination to turn humble ingredients into something unforgettable.

Ideal wine pairing: 2015 Pillitteri Exclamation Merlot (Niagara-on-the-Lake, Ontario, Canada)

Pillitteri Estate Winery’s Exclamation line represents the very best that Niagara-on-the-Lake has to offer—wines from select vineyards, crafted with the utmost care in the cellar and designed for the long term. The 2015 vintage was exceptional for both the Okanagan and Niagara: warm and dry by day, cool and refreshing at night—a combination that yields deep fruit concentration paired with lively acidity. The grapes for this 100% Merlot come from five vineyards within the Niagara-on-the-Lake sub-appellation. After harvest, they were fermented on the skins for four weeks in open stainless steel tanks. This was followed by 24 months of aging in used French oak—a process that produces elegance rather than wood dominance. Of the 307 cases produced, this wine is now a rare piece of Canadian wine history. Gold at Emozioni dal Mondo, Italy 2018.

In the glass, a deep, ripe ruby red. The bouquet is complex and inviting: black cherry, candied licorice, blackberry, and blueberry compote, underpinned by cloves and fresh mint. As it breathes, notes of cedarwood, juniper, and vanilla emerge. On the palate, it offers plenty of body and a smooth texture—aromas of dark chocolate and nutmeg, supported by lively acidity and velvety tannins. A flattering Merlot with rich fruit and a long finish.

The connection to Montreal smoked meat is threefold: the Merlot’s meaty fruitiness mirrors the spicy, smoked beef. The notes of clove and cedar echo the spice rub of the smoked meat—coriander, black pepper, and mustard seeds. And the soft tannins don’t clash with the fat of the brisket; they caress it. This is the charmer from the lake.

The recipe:

Montreal Smoked Meat Sandwich

Canada’s most famous sandwich: beef brisket marinated for days, smoked and steamed, sliced and served on dark rye bread with yellow mustard. Pair it with the 2015 Pillitteri Exclamation Merlot from Niagara-on-the-Lake—307 cases, 24 months in oak, with rich fruit and soft tannins that do exactly what a good wine should do with smoked meat: complement, not compete.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 hours hrs

Curing (Salting) 3 days d

Total Time 3 days d 5 hours hrs 30 minutes mins

Course Canadian, Sandwich

Cuisine Canadian, Comfort Food, Jewish-Canadian, Québécois

Servings 2 people

Calories 680 kcal

Equipment

• 1 Großes Gefäß oder Zip-Beutel zum Einlegen
• 1 Smoker oder Backofen mit Dampffunktion
• 1 Großer Topf mit Dämpfeinsatz
• 1 Scharfes Aufschnittmesser oder Aufschnittmaschine
• 1 Fleischthermometer

Ingredients

  

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FOR THE SPICE PASTE (RUB):

• 2 tablespoon black pepper coarsely ground
• 2 tablespoon of coriander seeds coarsely ground
• 1 tablespoon of mustard seeds coarsely ground
• 1 tablespoon of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 tsp brown sugar
• 2 teaspoon of salt

FOR THE BRINE:

• 2 l Wasser
• 80 g Nitrite curing salt from specialty stores
• 50 g Sugar
• 3 garlic cloves crushed
• 2 bay leaves
• 1 teaspoon of black peppercorns
• 1 teaspoon of coriander seeds

FOR THE SANDWICH:

• 1,5 kg Beef brisket Brisket, flat cut
• 8 Slices of dark rye bread
• 4 teaspoon of yellow mustard medium-hot

Instructions

 

PREPARATION (3–5 DAYS IN ADVANCE):

• Bring the mixture to a boil until the salt and sugar have dissolved, then let it cool completely.
• Place the beef brisket in a large container and pour cold brine over it—the meat must be completely covered.
• Let it marinate in the refrigerator for 3–5 days, turning it daily.

SMOKING OR BAKING:

• Remove the meat from the brine and pat it dry.
• Rub the spice paste evenly on all sides, pressing firmly.
• Smoking option: Smoke at 110–120 °C for 4–5 hours (using cherry or apple wood) until the internal temperature reaches 85–90 °C.
• Oven instructions: Cook at 150 °C (top and bottom heat) in a covered roasting pan with a little water for 4–5 hours, until the internal temperature reaches 85–90 °C.

STEAMING (FINAL STEP – IMPORTANT):

• Place the meat on a steaming rack and steam for 45–60 minutes.
• This step makes the smoked meat tender, juicy, and authentic—don’t skip it.

CUTTING AND SERVING:

• Cut the meat against the grain into thin slices—as thin as possible.
• Lightly toast the rye bread.
• Spread mustard on both halves of the bread.
• Arrange the smoked meat in a generous, loose layer—do not press it down.
• Serve the Exclamation Merlot at 15–18 °C; open the bottle one hour beforehand.

SIDE DISHES:

• Coleslaw with Apple Cider Vinegar Dressing
• Cornichons or dill pickles
• Steamed potatoes or French fries

Nutrition

Calories: 680kcalCarbohydrates: 28gProtein: 52gFat: 38g

Keyword Beef brisket, Canada, Canada Day Recipe, Canadian cuisine, Exclamation, Merlot, Montreal Smoked Meat, Niagara, Pillitteri, Rye Bread, Sandwich

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