Reuben / Montreal Smoked Meat
Fermented cabbage, or sauerkraut, has deep roots in Central and Eastern European cooking, and immigrants carried the tradition to Canada where it became part of everyday food culture. Few dishes show this history better than the Reuben sandwich or Montreal’s smoked meat on rye. The combination of tangy kraut, sharp pickles, and savoury meat is deli food at its finest — old-world tradition meeting Canadian identity. Jewish delis in Montreal perfected smoked meat in the early 20th century, turning it into a national icon that now rivals pastrami in fame.
Prep Time: 20 minutes (plus fermentation time for sauerkraut)
Total Time: 30 minutes (without fermentation)
Serves: 4
Ingredients
For the Sauerkraut
1 medium green cabbage (about 1 kg / 2 lbs), finely shredded
1 tbsp coarse sea salt
1 tsp caraway seeds (optional, for classic flavour)
For the Sandwich (Reuben or Smoked Meat)
8 slices rye bread
500 g (1 lb) Montreal smoked meat or corned beef
1 cup homemade sauerkraut (or good-quality store-bought)
4 slices Swiss cheese
½ cup Russian or Thousand Island dressing
4 dill pickles, halved (to serve)
Method
Sauerkraut
Place shredded cabbage in a large bowl. Sprinkle with salt and massage firmly for 5–10 minutes until it releases liquid.
Pack tightly into a clean jar, pressing down so brine covers the cabbage. Add caraway seeds if using.
Cover loosely with a lid or cloth and leave at room temperature 5–7 days, pressing down daily, until tangy. Store in the fridge for up to 3 months.
Sandwich
For a Reuben: Layer rye bread with corned beef, sauerkraut, Swiss cheese, and Russian dressing. Grill or press until hot and melty.
For Montreal smoked meat: Pile warm smoked meat on rye bread with mustard and a generous spoonful of sauerkraut.
Serve either version with crisp dill pickles on the side.
Variations
Swap sauerkraut for quick-pickled red cabbage for brighter colour and a faster option.
Replace Russian dressing with a maple-mustard aioli for a Canadian twist.
Use whole wheat or sourdough rye for extra heartiness.
Try a classic Montreal deli style by using French’s yellow mustard in place of Russian dressing — sharp, tangy, and simple, it lets the smoked meat shine.
Montreal smoked meat, first crafted by Jewish immigrants in the early 1900s, remains one of Canada’s most iconic dishes — smoky, peppery, and deeply tied to deli culture. Mustard, too, has its own Canadian legacy: French’s yellow mustard was introduced in 1904 and is still one of the most widely used condiments across the country. Together, they’ve become inseparable from the experience of biting into a smoked meat sandwich in Montreal.
