Montreal Smoked Meat sandwiches, smoky and peppery on rye with mustard. The best sandwich in the world. Hands down….
Living outside my native Nova Scotia, there come times when frankly I miss it. Short of hopping on board a flight, usually turn to the kitchen to cook up something that will take me back to the land of bluenosers. Last week, it when I opened the fridge I took out the some homemade maple hot smoked salmon fillets to indulge in a bit of Nova Scotian cuisine.
How the salmon got in my fridge is actually due to my recent oak smoked chicken sandwich, after which I ponied up the cash and bought a stove top smoker. I’ve craved a smoker for years, and have been very jealous of my family in Canada who own them (at much cheaper prices than the UK). While I would never have gotten permission to buy a Bradley or, dare I dream, a Green Egg, I could justify a stove top.
Hot smoking salmon is very easy to make, and takes only a few minutes. This dish was actually made with day old hot male smoked salmon, however fresh out the smoker it almost tastes like butter basted salmon. Just delicious. I shamelessly used some of my supplies of imported Nova Scotian maple syrup to add some sweetness to the dish… Well that and because I can.
Anyway, I took this maple hot smoked salmon, and topped some bread with cream cheese and cucumber. It is a creamy, savoury and fresh dish that reminded me of breakfasts in Nova Scotia, satisfying my homesickness for another few weeks.
I’m used to having this type of salmon for breakfast, so a good tea or coffee (Pact Coffee click the link to get £3 off) would hit the spot.
Well, I’m being nostalgic, so might as well be some East Coast music. Actually I’m being really nostalgic, so I’m going with Joel Plaskett’s A Million Dollars. True local guy, saw him play with his Dad once, amazing.
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Maple Hot Smoked Salmon
- 2 debonned salmon fillets
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 3 tablespoons maple smoking chips
- 10 tablespoons cream cheese
- 24 slices of cucumber
- 4 slices of German Rye Bread
- Using a stovetop smoker, such as Cameron's|http://amzn.to/2cbavxi, smoke the salmon fillets for 10-20minutes. This will depend heavily on your type of smoker. Meanwhile combine the maple syrup and mustard. When salmon is full cooked, take out and lightly brush with the maple mustard then chill (you can serve hot if you would prefer). Pinch to break up the fillets into pieces.
- Spread each piece of bread with some of the cream cheese, then top with the cucumber, and finally salmon. If you have some chives, you can sprinkle these over top.
Like clockwork, every summer we get a cold snap only to have it quickly reverse for a day or two. As such, I’m writing this post while hiding in the shadiest cool place in my house. By enough about my seeming inability to handle warm weather, this is about sandwiches, specifically my lunch for today: an oak smoked chicken and mozzarella pressed sandwich.
It seems like every cafe in the last ten plus years offers many panini options. Quiznos and Subway offer toasted sandwiches. We get it, people no longer consider sandwiches to be things that are only served cold. Yet I’ve never been tempted to buy a panini maker, considering it to be something else to crowd my small kitchen. I do however have a kick-ass cast iron pan.
So, back to my lunch. Last weekend we were visiting Edinburgh, and while there I visited a farmers market. One of the stands was selling fresh smoked food: fish, bacon, chicken and the like. It was very moreish, so I bought some smoked chicken to take back with me. And there it was, staring at me on the shelf in the fridge. The question about making a sandwich with oak smoked chicken, is how do you make it so you will get the flavour of the chicken and not have it washed out by other ingredients. Hence, the oak smoked chicken and mozzarella sandwich was born.
Starting with a demi-baguette, you put a thin layer of mayo on inside and then filled it with sliced chicken. Yet, how to make it gooey? Cheddar or provolone would be too flavourful and overpower the chicken. Instead, some fresh mozzarella would do the the trick, plus it is naturally stretchy. A little bit of fresh parsley and the sandwich it nearly done.
To get the cheese running, and crisp up the bread, I fire up the stove and heat the cast iron. I lightly smear some butter on the outside of the sandwich before wrapping it in some greaseproof paper. Into the pan it goes, with a heavy pot placed on top. After about 4min, carefully flip the parcel and cook on the other side. When the cheese is gooey, you’re smoked chicken and mozzarella sandwich is done and ready to be devoured.
I’ve also gone and added this to Fiesta Friday, which is a great link share site for food ideas!
With heat like this outside, its gotta be ice tea. Yes, the English don’t get iced tea (unlike the French and North Americans), so make some it you need to, it’s not that hard.
Thanks for listening to random playlists on Spotify I heard ‘This Girl’ by the Kungs and Cookin’ on 3 Burners. Give it a go, and think of a lazy late summer afternoon.
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Toasted oak smoked chicken and mozzarella pressed sandwich
- 6-8 slices of cooked oak smoked chicken
- ½ a fresh mozzarella ball sliced
- 2 Tbs mayonnaise
- Sprigs of fresh parsley
- 2 demi baguette
- Slice the baguettes in half and spread the mayo on both sides.
- Carefully stuff the baguettes with layers of chicken and cheese and top with some parsley
- Heat a heavy pan to a medium heat. Meanwhile lightly smear some butter on the outside of the sandwich before wrapping it in some greaseproof paper.
- Place the sandwich into the pan, place a heavy pot placed on top. After about 4min, carefully flip the parcel and cook on the other side. When the cheese is gooey, you’re done.
The summers of 2007 and 2008 were some of my favorite. Essentially they were the summers before I had to actually find a proper job. So these summers I was running one of my local rowing clubs as a coach. If you ever get into rowing, you discover that it is a very early morning sport, as well as a afternoon evening sport. So I had a need for a quick, cheap and filling lunch. By fluke one day walking through my local Sobeys (grocery store) bought a sandwich.
A ‘sandwich??!!’ I hear you say ‘so what??’.
Well, if you’ve ever visited the UK you know that they spoiled for choice in terms of prepared sandwiches. Light years ahead of most other countries. The first ‘restaurant’ I ordered food in from the UK just specialises in ready sandwiches (hello PRET).
In Nova Scotia, if you go to a grocery store to buy a sandwich you will discover they are both barren in their selection and at an eye-watering price point. Pushing the culinary envelope they are not, just some meat (ham or beef) in an overly soft roll layered with mayo and iceberg lettuce. Unsurprisingly, there just isn’t a big culture of buying sandwiches to eat later. If you want a sandwich you make it yourself or go sit down in a restaurant.
So, that fateful day as I walked into Sobeys I discovered what would become my summer work lunch of choice. A Dagwood sandwich. Made popular by the cartoon strip Blondie, it is essentially a sandwich which aspires vertically. Layers of cheese, meat, tomatoes, lettuce and anything else you might want to add.
As luck would have it, we are having a minor heatwave here in the UK, and it seemed like an ideal time to recreate some memories of my summers of years gone past. I ventured to the deli counter, and received a bemused look from the counter attendance and my clear excitement in coldcuts. Some wafer thin smoked ham, chicken breast, roast beef, mortadella and slices of lovely nutty emmental. Plus a few sundried tomatoes to mix with a mayo.
Back home a loaf of bread was hollowed out and spread with sundried tomato mayo. Then the layers are added: cheese followed by the meats, slices of tomato and some crunchy lettuce. Finally its all topped some more mayo (now with added mustard) and the top of the loaf. In the fridge for 30min to cool the whole thing down, and it’s ready to eat.
That is my summer Dagwood sandwich.
- Large loaf of bread a bloomer
- 3 TB Mayo
- 2-3 Sun-dried tomatoes minced
- 5 sliced of water thin smoked ham
- 5 slices of roast beef
- 5 slices of roast chicken
- 5 slices wafer thin mortadella
- 3 slices of emmental
- 1 TB american mustard
- 1 large tomato
- 1 head of iceberg lettuce
- Mix the mayo with the sun-dried tomatoes and mustard.
- Slice the loaf in half, possibly hollowing out part of the loaf to reduce the amount of bread. Spread both sides with the mayo mix.
- Starting with the cheese, layer the meats and cheese, evenly covering the hole loaf.
- Top with tomato slices, and then the lettuce.
- Complete the sandwich and place in the fridge for 30min to chill.