I started 2020 with what seemed like a simple idea: make 52 sandwiches—one a week—blog about it, then pick my favourites at year end. What a challenge and mostly pleasant experience this has been. So much so that it’s really hard to narrow my favourite sandwiches down to my top 10. But in my mythicalContinue reading “Top 10 sandwiches of 2020”
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Retro celery toast
When you spend a year researching and creating sandwiches, you come to appreciate how the sandwich can elevate even the humblest of ingredients. Take this retro celery toast, for instance. I never would have thought that celery belongs in a sandwich—let alone as the star—but after reading this beautiful essay by Gabrielle Hamilton, I hadContinue reading “Retro celery toast”
Tartines
There used to be a sunny lunch spot at Toronto’s Holt Renfrew store that served a full tartine menu for lunch. The rustic tartine bread was flown in from Paris, thinly sliced, toasted, and served as a canvas for a beautiful array of sandwich options: cold Nordic shrimp and dill tartines, roasted mushroom tartines, youContinue reading “Tartines”
Toasted veg guacamole sub
Back in pre-COVID times, I had a guilty pleasure: whenever work commitments took me downtown near lunchtime, if I walked past a Quiznos I would duck in for their vegetable guacamole sub. It’s not like most submarine sandwiches. Firstly, the sauce base is guacamole, not tomato. Secondly, most of the sandwich gets broiled under aContinue reading “Toasted veg guacamole sub”
Pizza bread
What’s the fastest way to get pizza on the table? Make your own pizza bread. It’s a hugely versatile concept. You can make an individual “pizza” on a single slice of bread, top it with sauce, toppings, cheese and blast that in a hot toaster oven. Or you could do what I love to do:Continue reading “Pizza bread”
Mediterranean bean burger
When I have a veggie burger, I don’t want it to look and feel like meat—I want to celebrate the plant that it’s based upon. The bean burger does this perfectly, and while black beans tend to be the go-to ingredient of choice for most bean burgers, I’m going with a white bean burger thatContinue reading “Mediterranean bean burger”
Philly cheesesteak
I have a confession to make: I am so enamoured with the concept of a Philly cheesesteak sandwich, I dream about spending a long weekend in Philadelphia hopping from one sandwich joint to another sampling the city’s famous sandwich. It’s not unheard of—this guy ate 16 Philly cheesesteaks throughout Philadelphia in 12 hours. OK, soContinue reading “Philly cheesesteak”
Brie and pear grilled cheese
Grilled cheese sandwiches will never get old for me. There are so many possible variations to get that gooey goodness on a plate, but I rarely experiment. I usually stick to a good cheddar and go to it. Today, I’m spreading my wings and reaching for brie, pears, a mess of caramelized onions, and Martin’sContinue reading “Brie and pear grilled cheese”
Spinach artichoke melts
When it comes to vegetables, spinach is my first love. When it comes to a delicious hot dip, nothing beats spinach/artichoke dip. Let’s turn that into a sandwich. My hot spinach/artichoke melt puts the vegetables forward—1 can artichokes, drained, 1 package spinach—with minimal “dip” ingredients: only 2 tbsp mayonnaise, 2 tbsp cream cheese, a dashContinue reading “Spinach artichoke melts”
Pepperoni pizza pocket
Every once in a while the child within screams out: I want a pizza pocket! And so I oblige. I’ve managed to find a good quality mild pepperoni—something I rarely eat—and I want to make it the star of my pizza pocket, nestled in between homemade marinara sauce and melted mozzarella. You can use purchasedContinue reading “Pepperoni pizza pocket”
A Year in Sandwiches 