What Comes With a Montreal Smoked Meat Sandwich? Dill Pickles and Classic Deli Sides

A classic Montreal smoked meat sandwich is traditionally served with a crunchy dill pickle, coleslaw, and fries, often with a black cherry soda on the side. Each of these smoked meat sides has a job: the pickle and coleslaw add acidity and crunch that cut through the rich brisket, while the fries turn the sandwich into a full meal.

Here is a closer look at the Montreal deli sides that make up a classic deli plate, and why each one belongs there.

What Makes a Real Montreal Deli Plate?

A real Montreal deli plate is built around balance. Every part has a role:

• The sandwich: Hand-cut Montreal smoked meat piled on rye bread with yellow mustard.

• The dill pickle: Sour, salty, and crunchy, to refresh your palate.

• The coleslaw: Tangy and crisp, adding freshness next to the rich meat.

• The fries: Hot and crispy, to make it a hearty meal.

• The drink: Traditionally a black cherry soda.

Together, these classic deli plate staples hit every note: rich, sour, crunchy, and fresh. For example, a bite of fatty smoked meat followed by a bite of pickle resets your taste buds, so the next bite tastes just as good as the first.

Why Do Delis Serve Dill Pickles?

Delis serve dill pickles because their sharp acidity and crunch cut through rich, fatty meats like smoked meat. The tradition came to Montreal with Eastern European Jewish immigrants in the early 1900s, the same community that brought smoked meat to the city. Preserving cucumbers in salt brine was a practical way to keep vegetables through long winters.

Traditional deli pickles are fermented, not simply soaked in vinegar. Cucumbers sit in a salt brine with garlic, dill, and spices, and natural bacteria slowly turn them sour. You can learn more about how fermented pickles are made from the National Center for Home Food Preservation.

The result is one of the most loved Montreal deli sides, served next to almost every smoked meat sandwich in the city.

Half-Sour vs Full-Sour Pickles: What's the Difference?

The difference comes down to how long the dill pickles ferment:

• Half-sour pickles ferment for a short time. They stay bright green, very crunchy, and mildly salty, with a fresh cucumber taste.

• Full-sour pickles ferment much longer. They turn olive green, become softer, and develop a stronger sour, garlicky flavour.

For example, if you like your smoked meat lean, a crisp half-sour adds crunch without overpowering it. If you order it fatty, a full-sour's bold tang is the perfect match for the extra richness.

Coleslaw, Fries and Poutine: The Classic Deli Sides

After the pickle, coleslaw is the most traditional of the smoked meat sides. Montreal-style coleslaw is often dressed with a light, tangy vinegar dressing rather than heavy mayonnaise, so it works like a second palate cleanser. Its crunch also adds contrast to the soft, tender meat.

Fries are the classic hearty partner, turning a sandwich into a full meal. In Quebec, many diners upgrade them to poutine: crispy fries topped with squeaky cheese curds and hot gravy. For example, splitting a smoked meat sandwich and a poutine is a popular way to taste two Montreal icons at once. At Dunn's, both are on the menu, and you can also try our smoked meat poutine, which brings the two together on one plate. 

Beyond the Plate: Deli Drinks, Soups and Desserts

A classic deli plate often comes with a few extras rooted in Jewish deli tradition:

• Black cherry soda: A long-time Montreal favourite whose sweet, fruity fizz balances salty, peppery meat.

• Matzo ball soup: A light chicken broth with soft dumplings made from matzo meal, often eaten as a starter.

• Latkes: Crispy, golden potato pancakes, traditionally served with sour cream or applesauce.

• Cheesecake: A rich, creamy New York-style slice is the classic way to end a deli meal.

• Karnatzel: A thin, dry-cured beef sausage seasoned with garlic, a classic Montreal deli snack to nibble on before your sandwich arrives.

For example, a first-timer might start with a bowl of matzo ball soup, move on to a smoked meat sandwich with a pickle, and finish with strawberry cheesecake for the full deli experience.

Final Thoughts: Build Your Classic Deli Plate at Dunn's

A Montreal smoked meat sandwich is the star, but the sides are what make it a real deli plate. A crunchy dill pickle cuts the richness, tangy coleslaw adds freshness, and fries or poutine make it a meal worth sitting down for.

Looking for the best deli in Montreal to try it the traditional way? Visit Dunn's, order a smoked meat sandwich with your favourite Montreal deli sides, and taste how every part of the plate works together. Find your nearest Dunn's (internal link: locations page).

Frequently Asked Questions 

Q1. Are dill pickles healthy?

Dill pickles are very low in calories, and unpasteurized fermented pickles can contain live probiotic cultures. They are high in sodium, though, so enjoy them in moderation.

Q2. What is a kosher dill pickle?

A kosher dill pickle is a style of pickle made in salt brine with plenty of garlic and dill. The name refers to the Jewish deli tradition, not always to kosher certification.

Q3. Why are deli pickles so crunchy?

Deli pickles are made from small, fresh pickling cucumbers, and many are fermented only briefly and kept cold. Removing the blossom end, which contains softening enzymes, also helps them stay crisp.

Q4. What is karnatzel?

Karnatzel is a thin, dry-cured beef sausage seasoned with garlic, rooted in Romanian Jewish cooking. It is a classic Montreal deli snack, firm and chewy, with a bold, garlicky flavour.