While the world is largely familiar with the classic handheld Montreal smoked meat sandwich, true deli restaurants often point to a different preparation as the peak of the experience. The open-faced smoked meat sandwich represents a shift from a quick, portable meal to a calculated culinary event. By removing the top layer of bread, the focus shifts entirely to the quality of the beef brisket, the precision of the 14-day cure, and the temperature of the meat.
This style is not merely a variation; for many, it is the most technically correct way to consume a traditional Montreal smoked meat sandwich.
The Science of the Meat-to-Bread Ratio
In a standard deli build, two slices of rye bread act as the container for the meat. While the bread is an essential component, it also acts as a significant amount of carbohydrate filler. When you order an open-faced smoked meat sandwich, you effectively reduce the bread volume by 50 percent. This reduction serves a very specific purpose in flavor concentration.
Without the top slice of bread, the olfactory senses are engaged much more directly. The aromatic compounds from the coriander, black pepper, and garlic in the spice rub hit the nose immediately, rather than being trapped beneath a layer of rye. This creates a stronger connection between the smell and the taste of the beef.
Furthermore, the palate is able to identify the subtle notes of the hardwood smoke and the specific texture of the bark, the dark, spicy outer crust, without the bread neutralizing those sharp, peppery accents.
Temperature and the Activation of Fat
A critical factor in the quality of the best smoked meat sandwiches Montreal has to offer is the service temperature. Ideally, the meat should be served between 180 degrees and 205 degrees Fahrenheit. At this temperature, the marbled fat within a medium or fatty cut is in a semi-liquid state, which provides the signature succulent texture.
In a closed sandwich, the meat begins to lose its thermal energy the moment it is sliced and placed between cold bread. In the open-faced Montreal smoked meat sandwich style, the meat is typically served on a pre-warmed plate. This setup preserves the heat for a longer duration. Because the meat stays hot, the fat does not have the opportunity to solidify or be prematurely absorbed into a top slice of bread. This ensures that the last bite is as tender and flavorful as the first.
Structural Integrity and the Perfect Bite
Authentic Montreal smoked meat is steamed until it is exceptionally tender, which often makes it crumbly. In a handheld traditional Montreal smoked meat sandwich, this tenderness can actually make the sandwich difficult to eat, as the meat tends to slide out from between the bread slices.
The open-faced preparation solves this structural problem by requiring the use of a knife and fork. This allows the diner to construct a perfect bite with mathematical precision. You can ensure that every single forkful contains a balanced ratio of the lean center, the fatty edges, the spicy bark, and a small amount of yellow mustard. This level of control is impossible with a handheld sandwich, where the distribution of ingredients changes with every bite as the meat shifts.
The Evolution: From Platter to Hot Smoked Meat
The open-faced style is closely related to the hot-smoked meat platter. In many historic Montreal diners, this has evolved into the hot smoked meat sandwich, which is an open-faced preparation topped with a light, savory brown gravy or jus.
This addition serves a functional role in moisture control. Brisket can begin to dry out once it is exposed to the air. A light coating of gravy ensures that even a lean cut remains moist throughout the entire meal. This preparation is almost always paired with the traditional staples of the Montreal deli experience: a heap of hand-cut French fries, a serving of green peas, and a sour dill pickle. It transforms the sandwich from a quick lunch into a sit-down feast that demands time and attention.
Conclusion
The open-faced smoked meat sandwich is widely considered the best way to honor the traditional Montreal smoked meat sandwich. Removing the obstacles between the diner and the meat allows the complexity of the spices and the tenderness of the slow-steamed brisket to shine.
If you are looking for the best smoked meat sandwiches Montreal can provide, we invite you to try the open-faced style on your next visit to Dunn’s Famous. It is a century-old tradition that offers a deeper, hotter, and more flavorful way to experience the legendary taste of Montreal.
Visit any of our locations to see why this connoisseur’s choice has remained a favorite since 1927.
FAQs
Q1. What is the main difference between an open-faced and a regular sandwich?
The primary difference is the meat-to-bread ratio. A regular sandwich uses two slices of rye as a container, while an open-faced sandwich uses only one slice as a base. This reduction in bread allows the 14-day spice cure and the beef flavor to be the focus of the meal.
Q2. Why is the open-faced style served with a knife and fork?
Authentic Montreal smoked meat is steamed until it is extremely tender, which can make it crumbly. Because a high-quality brisket often falls apart under its own weight, using a knife and fork ensures you can enjoy every piece without the meat sliding out of the bread.
Q3. Does the open-faced version stay hot longer?
Yes. In a closed sandwich, the meat begins to cool once it is trapped between two slices of bread. Open-faced sandwiches are typically served on warmed ceramic plates, which helps maintain the ideal temperature of the meat and keeps the flavorful fats in a succulent state.
Q4. What is a Hot Smoked Meat sandwich?
A Hot Smoked Meat is a specific Montreal variation of the open-faced style. It features a stack of smoked meat on a single slice of rye topped with a light, savory brown gravy. It is a classic comfort food usually served with a side of green peas and French fries.
Q5. Can I order any fat level for an open-faced sandwich?
Yes. Just like a traditional sandwich, you can choose from Lean, Medium, or Fatty. Many locals prefer Medium or Fatty for the open-faced style because the heat from the plate and optional gravy enhances the rich, melt-in-your-mouth texture of the marbled fat.
