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Montréal Hot Dog

The soft, vinegar-splashed steamie of Quebec's late-night casse-croûte culture.

Flag of CanadaOrigin: Montréal, Quebec, Canada
Montréal Hot Dog illustrated hot dog icon

Origin region: Montréal, Quebec, Canada

The anatomy

Vessel
New England-style top-slit bun
Sausage
Steamed all-beef wiener
Region
Quebec
Ingredients

The Montréal Hot Dog, locally known as the steamé, is the soft, wet counterweight to the grilled sausages of the rest of the continent. It is defined by its texture, which is entirely steamed, pillowy, and structurally delicate. The default preparation is all-dressed, featuring a sharp, vinegar-based coleslaw instead of the usual heavy condiments. This is a street-level institution designed to be eaten in pairs while standing at a stainless-steel counter.

Method

  1. 1Shred the white cabbage finely, salt it in a colander for 10 minutes, and squeeze out the excess moisture.
  2. 2Mix the cabbage with white vinegar, a splash of vegetable oil, sugar, salt, and pepper, then chill to let the vinegar bite develop.
  3. 3Bring water to a boil in a covered pot fitted with a steamer basket.
  4. 4Steam the all-beef wieners for 4 to 7 minutes until plump and hot.
  5. 5Steam the top-slit buns for 30 seconds, flipping halfway through, until warm and squishy but not wet.
  6. 6Place the steamed wiener in the bun and apply a thin line of yellow mustard directly to the meat.
  7. 7Add a layer of sweet relish and minced raw white onions.
  8. 8Top with a generous handful of the vinegar coleslaw and serve immediately.

Sources

Controversies

The ongoing division between the steamed 'steamé' and the grilled 'toasté' preparations.

Our take: The toasté has its defenders, mostly people who want a crispier texture. But the steamé is the actual heritage. If you want a grilled dog, you can get one anywhere in North America. Choose the steamé.

The complete exclusion of ketchup on an authentic all-dressed hot dog.

Our take: The prohibition is correct. The acidity is already provided by the yellow mustard and the vinegar in the coleslaw. Adding sweet tomato paste to a steamed bun is a quick way to ruin the balance.

The Montreal Pool Room's lack of pool tables and its disputed 1912 origin date.

Our take: Operating a pool room without pool tables is a fine piece of practical irony. The licensing date gap suggests it spent its first decade off the official records, which is exactly how a legendary grease-spoon should start.