Smoked Meat Sandwich

The smoked meat sandwich is a Canadian delicacy most closely associated with Montreal, though its roots trace back to Eastern European Jewish immigrants who adapted the preparation of cured and smoked brisket in the early 20th century. The defining characteristics of a great version include a deep, peppery spice crust, a prominent pink smoke ring from the brine and smoking process, and meat that is tender enough to pull apart yet still sliceable. It is traditionally served on rye bread with a smear of yellow mustard, often accompanied by pickles. In Vancouver, the *Walk With Me Tim* review highlights a version offered aboard The Canadian, a VIA Rail train service, where the smoked meat sandwich is prepared in the dining car’s kitchen. This iteration aims to replicate the Montreal standard while catering to railway logistics. Regional variations exist beyond Montreal and rail service; some versions use a wetter brine or different wood for smoking, and the meat may be sliced thicker or thinner. The primary rival is New York’s pastrami sandwich, which uses a different spice blend and cooking method. A truly exceptional smoked meat sandwich balances the fattiness of the brisket with the sharpness of the mustard and the slight tang of rye.