Brussels-Style Smoked Beef Sandwich with House-Pickled Cucumbers

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, authentic street food sandwich featuring smoked beef, tangy pickled cucumbers, and mustard on toasted sourdough, capturing Brussels' culinary spirit. This Belgian quick recipe, ready in about 30 minutes, pairs smoked beef (pastrami style), sourdough bread, and dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 oz smoked beef (pastrami style)
• 2 slices sourdough bread
• 1 tbsp dijon mustard
• 1/4 cup cucumber, thinly sliced
• 2 tbsp red wine vinegar
• 1/2 tsp sugar
• 1 tsp fresh dill, chopped
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: For pickled cucumbers, combine 1/4 cup thinly sliced cucumber, 2 tbsp red wine vinegar, 1/2 tsp sugar, and 1 tsp fresh dill in a small bowl; let sit for 15 minutes until cucumbers are tender and slightly translucent.
2. Step 2: Toast 2 slices sourdough bread until golden and crisp on both sides in a dry skillet over medium heat.
3. Step 3: Spread 1 tbsp Dijon mustard evenly on one side of each toasted bread slice.
4. Step 4: Layer 3 oz smoked beef evenly on one slice of mustard-coated bread, then top with the pickled cucumber mixture, spreading it to cover the beef completely.
5. Step 5: Place the second slice of bread on top, mustard-side down, pressing gently to secure. Slice diagonally and serve immediately.