Montreal Smoked Meat Sandwich with Brisket Herbed Butter & Horseradish

Often compared to the American Reuben sandwich, yet more simple and classy, the Montreal sandwich stands tall as one of the best, if not the best, meal between two pieces of bread. In this quick version, butter is infused with beef brisket spices to enliven the deli meat, so no 10-hour smoke curing time is required. The beauty of this classic is in the spices and meat, so this recipe works well with just the mustard and butter, too. This recipe makes enough for two sandwiches. 

INGREDIENTS

• 200 grams Montreal smoked deli meat
• 3 tbsp. salted butter
• 1/4 tsp. garlic powder
• 1/4 tsp. dry mustard
• 1/4 tsp. dill
• 1/4 tsp. black pepper
• dash of cayenne
• Dijon mustard to taste
• horseradish to taste
• sourdough or rye bread
• pickle spears to pair

INSTRUCTIONS

Place a heat-safe dish into a pan filled with some water to create a double boiler. Add the butter and, once melted, add all the spices and heat on low until the spices are saturated into the butter. Next, swap heat-safe dishes in the pan to double boil the deli meat while you generously butter the bread slices, adding Dijon mustard and horseradish to each slice. Once the meat is warmed, add it to the sandwich, close and slice in half. Pair with pickle spears on the side.