Tips and tricks for making the best sandwiches at home.
Would it be too grandiose for me to proclaim that the Smoked Albacore Tuna ($7) at Fol Epi in Victoria, British Columbia, is one of the best sandwiches in the world? It's certainly one of my absolute favorites.
Let's start with the bread. Bakery workers actually grind some grains on-site for flour-making, which is why you'll find lots of people buying bread to take home. (That flour also makes its way into little wood-fired pizzas, other savories, pastries, and some sweets.) The sandwich's baguette has superb crust and wonderful texture.
Bring the sandwich to your mouth, and you'll inhale some of the smokiness of the tuna. Bite into the sandwich, and you'll sink your teeth into succulent chunks of that tuna while also getting a nasal hit from a hint of wasabi cream cheese. (I must admit: I didn't know it was cream cheese until I asked, as I assumed it was wasabi mayonnaise.) This sandwich also sports lettuce and some half slices of cucumber, making the overall affair both soft and crunchy—and simply super-tasty.
Other sandwiches at Fol Epi include Country Ham (or Roast Beef) with Aged Cheddar, Egg Salad with Gruyère, Wild Sockeye with Tomato, and Shrimp. They're all delicious. But, wow, the Tuna. I've told dozens of people (including many in Victoria who surprisingly don't know about their hometown treasure) about the bakery, and everyone's reported back with rave reviews, saying it's well worth the walk from the big hotels over the Blue Bridge to the neighborhood known as Vic West.
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