In this great nation of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
The rivalry between Montreal and Toronto extends much father than the Canadians and the Maple Leafs—these two great cities also have dueling sandwiches.
Toronto's sandwich is the simple but pleasing peameal bacon. It's straightforward: just a stack of thickly cut peameal bacon on a Kaiser bun. Because peameal bacon is made from loin, it's actually a fairly lean piece of meat but if overcooked, it loses its luscious salty porkiness. In a perfect peameal sandwich, the Kaiser bun soaks up the bacon's moisture, giving the bun its own meaty texture.
The St. Lawrence Market is the place to go for some of the best peameal bacon sandwiches. While each Torontonian has their favorite, mine is from Carousel Bakery. The bakery always has a line on the weekend but the staff does a great job keeping it moving with huge griddles full of peameal bacon.
Once you're handed your sandwich, the big decision is what kind of mustard to choose. I recommend Dijon.
93 Front Street East, Toronto ON M5E 1C3 (map)
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