french toast & ham sandwich at Thuet (by yuko 'n sherlock)

Photograph courtesy of thewx4.com

Despite being subjected to the familiar "don't play with your food" parental instruction throughout my childhood, as an adult I can't help but succumb to a little makeshift breakfast sandwich action. The most popular (and easiest to assemble), has got to be the irresistible pancake-bacon combo, or you can get a little more serious, as in the case of the waffle sandwich I posted about here last September.

It's always fun to create your own monstrosity, but I have a tremendous amount of respect for the chef who saves you (and by that I mean my wife) from the embarrassment of a self-made sandwich at the table. Such is the case with the seared smoked pork loin and French toast sandwich served for brunch at Thuet, a Toronto restaurant-bakery-boulangerie-atelier run by Alsatian chef Marc Thuet.

The sandwich starts with the Thuet Bakery brioche, a challah-style egg bread that gets sliced thick and soaked in a bath of eggs, cinnamon, and cream. After spending five minutes in a cast iron skillet, the newly French-toasted bread sandwiches slices of smoked Manitoba Berkshire pork shoulder that have been quickly seared on both sides.

The whole thing is then sliced in half and topped with a handful of diced seasonal fruit (right now it's mango and kiwi), before being dusted with icing sugar and topped with a generous pour of maple syrup from the Paul M. Sherk Farm in St. Clements, Ontario.

All the fun of playing with your breakfast, but none of the guilt.

Thuet

Address: 609 King Street West, Toronto, Ontario M5V 1M5
Phone: 416-603-2777

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