Chef's Ron Smoked Meat Sandwich

One of the best places I worked was in Fredericton at the Headquarters of the RCMP. The building was really nice, the best people working there and the food at the cafeteria was to die for. Chef Ron was well know in town as he was a Pastry Chef at a restaurant downtown Fredericton. What a joy for the RCMP employees when he took the job as the Head Chef in the RCMP cafeteria. Ron always had good recipes. Quick to make, comfort food. When you were eating his desserts you were in Heaven.

Since I'm a foodie it did not take long for Ron and myself to connect. One day he made these sandwichs. I had never tasted these before and of course I had to ask for the recipe. So what I would do is 'trade' recipes with Ron. So I came to work one day with a great Lentil vegetarian lasagna recipe because I knew his daughter was vegetarian. The 'trade' was to get his famous Smoked Meat Sandwich recipe. As it turned out it was the recipe for the Reuben sandwich and instead of using pastrami he was using Smoked Meat. I could have figure this out by myself.

So I started making this sandwich at home. I come from a farm in Quebec and my mom never went out of her comfort zone. So we had the same menu every week. I'm not going to bore you with the details. I was raised eating meat and potatoes and mom did not experienced much in the kitchen. Boxes cakes also, but homemade on special occasions. I grew up eating the same food, I know exactly was I was going to eat on Sunday night, Monday night etc. I started experiencing when I got married. I had all the liberty in the world to try anything I wanted. It took a while for my husband to adjust to all the new cooking. He was raised the same as I. So when I came home and made this recipe all I could hear from his mouth was: Wow this is so good. Can you imagine a simple Reuben sandwich. So I adopted this recipe, the kids love it also and it's now a staple in my kitchen. I'll still share the recipe but I think everyone on earth (except me) had had Reuben sandwiches in their life.

Chef Ron's Smoked Meat Sandwich

AKA Reuben Sandwich:

rye bread
Thousand Island dressing
Smoked Meat or Pastrami
Swiss cheese
Caraway Seeds


Warm convection oven to 350F.

Spread 2 slices of rye bread lightly with housand Island dressing. Put a layer of sauerkraut over each slices, then top with couple slices of Smoked Meat or Pastrami then a slice of Swiss cheese. Top it with 1/2 tsp of caraway seeds.

In the oven for 10-15 min. until cheese has melted.


  1. Helene,
    Whats the fiffrence betwwen smoked meat and pastrami.? I love Reubans and all sorts of Jewish Delicatesian sandwices.

  2. We love Reubens and that one looks particularly delish!

  3. Montreal smoked meat is in a class by itself. I used to have reuben sandwiches all the's time to get back to my roots:D

  4. Helene, that looks really good (and large)! Hahaha, Chef Ron tricked you.. But I guess you can't put a price on having wonderful culinary experiences :)

  5. That looks absolutely mouthwatering. How nice to have a recipe that reminds you of a good friend from a great period in life!

  6. That looks great! A Reuben sandwich with smoked meat sounds good.

  7. Glamah16: Smoked meat, also known as salt beef in London, is cured, spiced, and flavoured in ways similar to corned beef. Difference in meat cut and spicing mean that smoked meat's taste is different from either of these, and even varies among recipes.

    Pastrami: The raw meat is salted (through immersion in a thick brine), then partly dried and seasoned with various herbs and spices (such as garlic, black pepper, marjoram, basil, allspice, cloves), and smoked. In the United Kingdom and the United States, beef is used and the meat is steamed after smoking, before serving.

    Emiline, Cicero Sings: Thanks.

    Val: I love to eat Montreal smoked meat sandwichs when I visit the family in Montreal. It's a real treat like eating poutine.

    Manggy: yes, he tricked me. I miss that Chef.

    T.W. Barritt: those memories are the best.

    Kevin: you have to try this sandwich.

  8. Cynthia: do you have pastrimi in your country?

  9. Hi Helene,

    Here is the recipe you requested (it is also on an older post of my blog).

    Dutch Apple Pancake

    Apple Mixture:

    5 large cooking applies
    ½ tsp. cinnamon
    ¼ tsp. nutmeg
    1/3 cup butter
    1 Tbsp lemon juice
    1 tsp. grated lemon rind
    Brown Sugar to taste

    Sauté together until apples are tender but not mushy (my last one I did with apples, orange zest and juice, with a few added Coronation Grapes that I had in the freezer ... you can get as creative as you want).

    Pancake batter:

    4 large eggs
    ¾ cup milk
    ¾ cup flour
    1 Tbsp sugar
    ¼ tsp. salt
    2 Tbsp butter
    ¼ tsp. nutmeg

    Mix all of the above ingredients together except butter. Mixture will be lumpy. Melt butter in deep dish pie plate and coat sides. Pour in batter. Bake batter at 425° for 25-30 minutes. NO PEEKING ... do NOT open oven until time is up. Remove from oven and immediately pour apple mixture in middle.

    Serve topped with whipped cream and a sprinkle of nutmeg, or whipped cream with a drizzle of Maple Syrup and a dash of Cinnamon.

    I've halved this recipe with success, using a square Corning Ware dish to cook it in. The picture of the one you commented on was made with 3 eggs ... in a smaller than normal pie plate.

  10. Helene--It's lunch time here in Chicago, the worst possible time to be reading your delicious blog. I think I may have to abandon my leftovers and go in search of a pastrami sandwich. Your story of your mom's predictable cooking reminds me of my own childhood. I did not have pizza until I was in college!

  11. Mike: it's really good. My son requested it again for lunch today.


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