Canada · Beef · No. 388
Montreal Smoked Meat Sandwich with Mustard
A single portion of Canadian cooking, ready in 15 minutes. Roughly £1.90 a portion.
Per portion
360kcal
33 gProtein
30 gCarbs
12 gFat
Calories from protein 37%, carbs 33%, fat 30%. Estimated from the ingredients.
Roughly £1.90 a portion.
Method
- 1
Warm a frying pan or griddle over medium heat.
- 2
Pile the smoked beef into the pan and warm through for 2–3 minutes, tossing, until heated and slightly crisped at the edges.
- 3
Lightly toast the rye bread.
- 4
Spread one slice with mustard, pile on the hot smoked beef, and top with the second slice.
- 5
Season with black pepper (taste before adding any salt), then cut in half and serve with the gherkin on the side.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/montreal-smoked-meat-sandwich-with-mustard/
