Montreal Smoked Meat: Best Cheese Pairing Options

Montreal smoked meat is a type of kosher-style deli meat made by salting and curing beef brisket with spices. It is similar to pastrami, but cured with more cracked peppercorns and savoury flavourings such as coriander, garlic and mustard seed. It is typically served as a sandwich on light rye bread with yellow mustard. The addition of cheese to this sandwich is a popular variation, with recipes suggesting the use of Swiss cheese, white curds, or simply lots of cheese.

Swiss cheese

When choosing Swiss cheese to pair with Montreal smoked meat, consider the following:

• Type of Swiss cheese: There are various types of Swiss cheese available, such as Emmentaler, Gruyère, and Appenzeller. Each variety has a unique flavour profile and texture, so choose one that appeals to your taste preferences.
• Age of the cheese: Swiss cheese can range from mild to sharp in flavour, depending on its age. A younger Swiss cheese will have a milder flavour, while an aged variety will have a more pronounced and complex taste. Consider the intensity of flavour you prefer when making your selection.
• Quality: Opt for a high-quality Swiss cheese, as it will have a better flavour and texture. Look for cheese made with traditional methods and natural ingredients.
• Texture: Swiss cheese has a semi-soft to hard texture, depending on its age. For a sandwich, a younger, semi-soft Swiss cheese will melt more easily and create a creamy consistency when combined with other ingredients.

When creating a Swiss cheese and Montreal smoked meat sandwich, here are some additional ingredients to consider:

• Bread: Use a crusty, light rye bread to provide a contrast in texture and a subtle sweetness that pairs well with Swiss cheese and smoked meat.
• Mustard: A tangy mustard, such as grainy horseradish mustard, can add a sharp contrast to the richness of the Swiss cheese and enhance the flavour of the smoked meat.
• Toppings: Consider adding crisp lettuce, sliced tomatoes, or pickled vegetables to provide a refreshing contrast to the richness of the sandwich.
• Cooking method: Toasting the sandwich in a pan or skillet will create a crispy exterior and melt the Swiss cheese, resulting in a warm and indulgent meal.

By following these suggestions, you can create a delicious Swiss cheese and Montreal smoked meat combination that showcases the unique flavours and textures of both ingredients.

Horseradish mustard

Montreal smoked meat is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, then it is hot-smoked and finally steamed. This style of meat is similar to pastrami, but Montreal smoked meat uses the entire brisket, including the fatty parts, whereas pastrami is made with a leaner cut.

Montreal smoked meat is typically served in the form of a light rye bread sandwich with yellow mustard. The classic way of enjoying a Montreal smoked meat sandwich is on rye bread with a schmear of yellow mustard. However, some people like to add cheese to their sandwiches, creating a Montreal smoked meat grilled cheese.

One recipe for a Montreal smoked meat grilled cheese includes grainy horseradish mustard. This recipe calls for spreading room temperature butter on one side of each piece of rye bread. The pan is heated to medium-high 350°F. Place one slice of bread in the pan, butter side down, and add the cheese curds and meat. Spread the mustard on the second slice of bread on the opposite side of the butter, and place it on top of the sandwich. Allow the sandwich to cook for 5 minutes, then flip it with a spatula and cook for another 5 minutes. The bread should be toasted and golden brown. Use a kitchen thermometer to ensure the sandwich's internal temperature is over 140°F, which ensures the cheese is melted and the sandwich is safe to eat.

The horseradish mustard adds a tangy, savoury flavour to the sandwich, complementing the rich, salty cheese curds and juicy smoked meat. The grainy texture of the mustard also adds a crunchy element to the sandwich.

Yellow mustard

Montreal smoked meat is a type of kosher-style deli meat made by salting and curing beef brisket with spices. The brisket absorbs the flavours over a week, is hot-smoked, and then steamed. It is typically served in a light-rye bread sandwich with yellow mustard.

The sharpness of yellow mustard comes from the combination of vinegar and mustard seeds, which also adds a creamy texture to the sandwich. The acidity of the vinegar in the mustard helps to balance the fattiness of the meat, while the mustard seeds add a crunchy texture and a pungent kick.

The colour of the mustard is also important. The bright yellow hue is visually appealing and adds a pop of colour to the sandwich. It also signifies the level of heat in the condiment, with the bright yellow indicating a sharp and spicy flavour profile.

When paired with the Montreal smoked meat, the yellow mustard enhances the overall flavour of the sandwich. The acidity in the mustard brightens the savoury notes of the meat, while the sharpness of the condiment cuts through the richness, creating a well-rounded and satisfying bite.

The use of yellow mustard in this context is also traditional. Montreal smoked meat has a long history, particularly in Central and Eastern Canada, and the use of yellow mustard is part of that tradition. It is a classic combination that has stood the test of time and remains a favourite among Canadians and those familiar with this style of sandwich.

Dill pickle

Montreal smoked meat is a type of kosher-style deli meat made by salting and curing beef brisket with spices. It is typically served in a light-rye bread sandwich with yellow mustard.

A popular pairing with Montreal smoked meat is a dill pickle. The crunchy, tangy, and bold dill pickle is the perfect complement to the rich, juicy, and smoky meat. It adds a zesty kick to the sandwich and is often served on the side.

For example, a Montreal smoked meat sandwich served on a baguette or sourdough bread with whiskey dill mustard and lettuce may be accompanied by a dill pickle. The addition of the pickle provides a refreshing contrast to the savoury sandwich, creating a well-rounded and flavourful meal.

Rye bread

When making a Montreal smoked meat sandwich, it is customary to use light or seedless rye bread. This type of rye bread is less dense and has a milder flavour, allowing the taste of the meat to shine through. The bread is typically sliced thin and piled high with the hand-sliced smoked meat, creating a hearty sandwich.

Toasting or grilling the rye bread is also a popular option, adding a crunchy texture and bringing out the nutty flavours of the bread. This can be done by buttering the outside of the bread and frying it in a pan until golden brown.

The type of rye bread used can vary depending on personal preference. Some people prefer a denser, darker rye bread, while others opt for a lighter variety. Ultimately, the choice of rye bread should complement the other ingredients in the sandwich and enhance the overall flavour profile.

In addition to its flavour and texture, rye bread also has a long history and cultural significance. It has been a staple food in Northern and Eastern European countries for centuries and is often associated with Jewish cuisine, which is fitting given the origins of Montreal smoked meat in the Jewish Diaspora from Romania and Eastern Europe.

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