-=> Quoting Dave Drum to All <=-

 DD> SMOKED MEAT, MONTR+ëAL, CANADA: Place a gigantic portion of juicy
 DD> smoked meat between two slices of rye bread, top with mustard, serve
 DD> with gherkins, and youCÇÖve got the classic Montr+¬al smoked meat
 DD> sandwich.

I don't know who your source is but I have a couple of quibbles.

Canadian Kosher delis almost never serve gherkins, neither the sweet
baby cucumber nor the sour cornichon version but instead have salt
brined dill pickles, either half sour or full sour.

 DD> The Americans have their own version

Your closest version is pastrami.  It's very similar but the cure
has sugar in it.

 DD> the Reuben, made with sauerkraut, melted cheese, and a creamy
 DD> sauce.

Reubens are usually made with unsmoked corned beef, not pastrami or
smoked meat. The dressing is usually Russian (original) or Thousand
Island (modern). And because of the cheese it is only sold in
"Kosher style" restaurants, not real Kosher places.

 DD> UDD Note: I have et this dandy at the most famous Montreal location
 DD> for it - Schwartz' Deli. I don't recall any gherkins with it

Really large half sours and full sours were available on the side
for something like a buck extra.  I had a half sour and a nash along
with my sandwich that time.

"Nash" is their name for a Karnatzel which is a small spicy, dried
sausage sort of like a Kosher beef pepperoni stick.

It's almost impossible to get any of these things made properly west
of Winnipeg. The bagels here suck.

The sister sandwich to the Reuben is the Rachel, with turkey and
slaw replacing the corned beef and kraut.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rachel Sandwiches
 Categories: Beef, Turkey, Cheese, Sandwiches
      Yield: 6 Servings
 
    1/3 c  Mayo
      1 tb Chili sauce
     12 sl Rye bread
      6 sl Swiss cheese
    3/4 lb Thinly sliced cooked turkey
           -breast meat
  1 1/2 c  Coleslaw
    1/2 c  Butter
 
  Mix the mayonnaise and chili sauce. Spread over 6 slices of rye
  bread. Place the cheese, turkey and coleslaw on the mayonnaise
  mixture. Top with remaining bread slices. Spread each top with 1
  teaspoon of butter. Place the sandwiches, butter side down, in a
  skillet. Spread tops with more butter. Cook over low heat about 10
  minutes or until bottoms are golden brown. Turn and cook about 8
  minutes or until golden brown and cheese is melted.

MMMMM

The original recipe called for salad dressing and margarine.

Cheers

Jim                                                  

... 86 the Miracle Whip and Margarine. It's not 1957 anymore,

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