Sandwiches are versatile – they work for pretty much any meal (kinda like pizza, right?). We’ve sampled at restaurants all over our city, so it was hard to narrow it down to just a few, but check out some of our favourite spots to grab a sandwich in Toronto. If you need further inspiration, blogTO has some additional choices in their recent sandwich round up (we didn’t copy, we swear!).
If you’re looking for variety, this is not your place. But if it’s the best pulled pork and pulled chicken sandwiches in the city you’re after, then look no further. Located a stone’s throw from Rosedale subway station, this sandwich bar is one we often find ourselves craving. They start out with the basics, including beef brisket, pulled pork shoulder, seared steak, roasted pulled chicken or tomato, pepper, arugula and eggplant. From there you can choose from a selection of house prepared sauces and toppings. Did we mention the brisket and pulled pork preparation process lasts five days?
What better place to get a grilled cheese sandwich than a shop that specializes in cheese? Don’t let the name deceive you, they have three locations across the city, all serving up delicious gourmet concoctions. Specialties change by day and location, but we have yet to meet a grilled cheese here we don’t like. We especially love their flavoured ketchups – the balsamic-infused version takes your sammy to the next level.
Bonjour Brioche We love a little French cuisine once in awhile, and the fare at this east end hot spot is bang on. While a number of things are droolworthy here (everything baked, for example) we also love the rare roast beef sandwich on a crusty-yet-soft baguette. The garlic aioli and Brie add delicious creaminess. Rare beef + baguette + Brie? No brainer.
If you’re in the market for a beef brisket, get over to Lou Dawg’s. They make all their sauces in house and their smoked beef brisket sandwich shows just how much love and tenderness they put into their menu. The briskets are smoked for 14 hours and then partnered with the Genuine Smokehouse BBQ sauce for unbeatable Southern-inspired flavour.
The name says it all. If you are a huge lover of sandwiches, this is the place for you. From sliced rib eye to a fancy BLT to “The Classic” PB & J, the selection of sandwiches could have you choosing a different sandwich a day for two weeks, each one more decadent than the next. We especially love the Uncle Phil – a take on a Philly cheesesteak – but it’s best to eat that rich meal when you’re feeling good about your waistline.
It’s happened again. We’ve been eating delicious turkey, stuffing and all that comes with it this past holiday weekend. Reality, however has settled in… what to do with the leftovers? You can only consume so much turkey with the fixings. Time to get a little more creative. We polled the fourth floor, and came up with our top ways to use the pounds of turkey mom has given to us (thanks, ma!).
Ingredients Serves one. 1 cup of turkey meat (white or brown) cut up into 2” slices. 1/2 an apple, cut in thin slices 3 1” strips of Brie 2 slices of your favourite bread. We dig a twelve-grain slice. Butter (to taste) Dijon mustard (to taste)
Preparation Gently fry turkey on a non-stick pan until golden-brown. Butter bread and spread Dijon mustard on one half. Layer apple slices on bottom slice of bread. Alternately place cheese slices and warmed turkey slices on bread. Place on baking sheet, bake in oven at 250 C for 9 minutes or until cheese is melted.
Let cool for a couple of minutes, and enjoy.
Turkey Soup This is probably the most popular fourth floor recipe for leftover turkey, and a few of us have different opinions about the best turkey soup. This one won.
Leftover turkey bones and drippings. Every great soup starts with homemade stock – it’s easy. Half a yellow onion, cut in to quarters 2 large chopped carrots 2 sprigs of parsley 25g of fresh thyme 1 bay leaf 2 celery stalks Freshly ground pepper and salt to taste Shredded turkey meat (enough for four servings) 100g pasta/noodles (per person), cooked and drained
Preparation In a medium sized pot, pour 1 inch of water and warm on medium heat. Add leftover bones and drippings, and bring to a boil. *Mom’s tip: Boiling the bones and drippings in just an inch of water concentrates the flavours and helps make for a richer broth. Once bones have boiled for 15 minutes, remove from pot. Add 3 cups of water. Add onion, parsley, thyme, bay leaf, salt and pepper. Bring all ingredients to a boil, reduce heat and simmer for about 20 minutes, or until carrots are tender. Toss in shredded turkey and stir to warm. Place cooked noodles in bowls and ladle hot soup over top. Serve with toasted garlic bread immediately.
What are you favourite leftover turkey recipes? Comment below or tweet us @rockitpromo.