Posted in Notable Nosh

Notable Nosh: Dunn’s Famous Smoked Meat Sandwich

Dunn's Smoked Meat 1

Many years ago, before I started writing this blog, I made something of a culinary pilgrimage to the justly famous Schwartz’s Deli in Montreal for one of their celebrated Montreal Smoked Meat Sandwiches, a specialty which is very much he spiritual cousin of the sort of Pastrami on Rye you find in traditional Hebrew Delicatessens in New York.

Now, for years, I have been frequenting Dunn’s Famous Deli at its location on Dalhousie Street in Ottawa. It is located just two blocks from the hotel I usually stay in and they do a great breakfast special, so I usually will visit at least once on any given trip to the capital. They also, however, do a Smoked Meat Sandwich special that they advertise as being ‘World Famous’. I always took this claim with a grain of salt, and was thus far not tempted, but then I learned that Dunn’s got their start in Montreal way back in 1927, and, apparently, was something as a rival to Schwartz’s. Accordingly, I decided to put their sandwich to the test…

As you can see, the platter, which comes with a ‘bottomless’ soft drink, and sells for only $16.99, is pretty substantial, and includes, in addition to the well stacked sandwich, hand cut fries, coleslaw and a pickle. The pickle is, well… a pickle, but the coleslaw (a simple, vinegar dressed type) is pretty decent. The fries are very thick and cooked the way you get them in an English Fish and Chip shop, that is to say, not especially crispy. This won’t appeal to all but I like them this way and they were just fine with nothing but salt and vinegar.

Now the sandwich… It really was worth the visit. I am not a big fan of rye, but it us essential here and the Dunn’s variety is very nice and the meat stack high enough to be filling but still easy to eat. For those not familiar, Montreal style smoked meat is, like Pastrami, a cured beef that is spiced and hot smoked. The smoking, however, is quite light and you don’t tend to get a heavy smokiness like you do with, say, southern BBQ. What you do get, at least in Dunn’s product, is a lovely aromatic flavor of freshly cracked black pepper and coriander seed. The cut is less fatty than I recall the Schwartz’s as being, but it still managed to be nicely juicy. All in all, it was a very nice sandwich and, though it must be at least 10 years to my visit to Schwartz’s, I think this was better….

Author:

I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at https://sybaritica.me/

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