Pile it high: Making the perfect Montreal smoked meat sandwich  |
Sandwich gurus at PHAT deli in Vancouver’s Yaletown relish the oohs and ahhs heard when customers bite into their meaty creations. The trick, they say, is slicing the deli thinly. Only then is the melt-in-your-mouth effect realized.
Ingredients:
- Montreal smoked meat – seasoned in a special blend of garlic, salt, pepper and onion from Schwartz’s world-famous deli in Montreal and then steamed for hours. PHAT’s secret brine adds to the flavor.
- Marble rye – baked fresh daily and cut into slices a ½-inch thick
- Mustard – Two choices of mustard allow customers to alter their flavor. Regular French’s yellow mustard or Dijon – PHAT chooses Fleur de Dijon mustard from France
Directions:
- Steam the brisket in a steam or double boiler for 2-3 hours until upon squeezing the brisket a nice clear juice comes through.
- Using a precision slicer, slice a ½ pound of meat extra thin to get a cotton candy effect.
- Pile the meat high on marble rye, baked fresh locally from PHAT’s own recipe and delivered daily, cut to a ½ inch per slice.
- Spread mustard on both sides of rye.
- Cut the masterpiece in half and serve with coleslaw and a Mrs. White or Strub’s kosher dill pickle.
From:
PHAT Deli
1055 Mainland St.
Vancouver, BC
V6B 5P9
604-684-6239
