Melanie and Jason Schoendorfer make plenty of great sandwiches – a bacon banh mi, an Italian roast pork, a BLT with their own bacon – but it’s their house-cured Canadian-style Wagyu beef pastrami that draws upon Mel’s Canadian background. A variation of Eastern European pastrami, Montreal smoked meat starts with brisket that’s dry-cured rather than brined, then rubbed with 12 herbs and spices before smoking. Their rub is French Canadian with a South Florida vibe, explains Jason.