Montreal Melt
Meet the Montreal Melt, a tribute to the smoky, savoury magic of Montreal-style deli sandwiches. Stacked with tender slices of warm smoked meat, gooey cheese, crisp pickles, and a swipe of mustard (or horseradish if you’re feeling bold), all sandwiched between slices of rye. Toast it, broil it, or serve it up straight, just make sure you’ve got napkins handy. This one’s all about big, melty flavour.
Ingredients
- 4 slices rye bread
- 12-16 oz smoked meat (Montreal-style smoked brisket or pastrami, thinly sliced)
- 4 slices Swiss cheese Provolone, or Gruyère
- 6-8 slices pickles
- 4-6 thin slices onion
- Yellow or spicy brown mustard to taste
- Horseradish optional
Instructions
- Heat the sliced smoked meat in a steamer or covered pan with a splash of water over low heat until warm and tender.
- Lightly toast the rye slices if you like a little crunch.
- Spread mustard (and horseradish, if using) on one or both slices of rye.
- Layer the warmed smoked meat on the mustard-covered bread, then top with cheese.
- Broil the open-faced sandwiches for 1–2 minutes until the cheese is melty and bubbly.
- Remove from the broiler and layer with pickles and onions.
- Close the sandwiches, slice in half, and dig in!
- Serve with crispy fries, and coleslaw, for the full deli experience. Don’t forget the extra pickles on the side!
Notes
Party Platter Version
- Make mini sandwiches using cocktail rye or slider buns. Pile them high with warmed smoked meat, a small square of cheese, a pickle slice, and a sliver of onion. Secure each one with a toothpick and line them up on a tray.
- You can keep them warm in a low oven (around 200°F / 90°C) until ready to serve. Offer mustard and horseradish on the side so guests can customize their bite.
- Optional: Melt the cheese under the broiler before securing with toothpicks for that gooey, deli-dream finish.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife