Stewed Montreal-Style Smoked Meat Sandwich

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A savory sandwich featuring tender smoked beef brisket stewed in a spiced broth, layered on rye bread and topped with mustard and pickles, inspired by Montreal’s iconic deli flavors. This Canadian-inspired sandwich and wrap recipe, ready in about 130 minutes, pairs smoked beef brisket, yellow mustard seeds, black peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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

• 1.5 lb smoked beef brisket
• 1 tbsp yellow mustard seeds
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 3, crushed garlic cloves
• 2 bay leaves
• 4 cups beef broth
• 8 slices dark rye bread
• 1/4 cup Dijon mustard
• 1/2 cup, sliced dill pickles
• 2 tbsp butter

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Instructions

1. Step 1: In a large pot, combine 1 tbsp yellow mustard seeds, 1 tsp black peppercorns, 1 tsp coriander seeds, 3 crushed garlic cloves, 2 bay leaves, and 4 cups beef broth. Bring to a simmer over medium heat until fragrant, about 5 minutes.
2. Step 2: Add 1.5 lb smoked beef brisket to the pot, cover partially, and stew gently over low heat for 1.5 hours until meat is tender and infused with spices.
3. Step 3: Remove brisket from broth and slice thinly against the grain. Reserve 1 cup broth for moistening the sandwich.
4. Step 4: Lightly butter 8 slices of dark rye bread with 2 tbsp butter, then toast in a skillet over medium heat until golden, about 2 minutes per side.
5. Step 5: To assemble, spread 1/4 cup Dijon mustard evenly on the toasted rye slices. Layer slices of stewed smoked meat and drizzle with reserved broth to keep moist. Top with 1/2 cup sliced dill pickles before closing sandwiches.