You Say Sandwich, We Say Yeah!

A near-centimetre thick piece of gouda, big pat of butter, two perfectly tiny pickles, and ample grainy mustard on a bun. Everything about this loosely arranged plate of ingredients was perfect. This was the first of many sandwiches, sides of pickles, salty pretzels and other Germanic comfort foods that were ordered. As soon as one was done, someone at the table got another. Google tells me that some beer halls in Brooklyn are cool and frequently host DJs and jazzbands along with their wurst, but the place that serves these straight up sandwiches doesn't appear to be on the radar of the internet. 

  I always want to think that radicchio prepared in this way is a high-class Italian thing, but honestly it’s a bit strange tasting. Maybe the magic is in the pairing, and in this instance, the cheese here wasn’t quite right. They seem to have retired this sandwich since I first had it. Lest readers think that I use You Say Sandwich as a platform for complaining, I'm thrilled to report that the PLENTY Nicoise sandwich is so good I’m surprised I haven’t come across it before—my favorite salad in sandwich form! Olive tapenade, tomato, cucumber, hard boiled egg, tuna salad with green onions. This is just such an overdue sandwich concept. I once feared that these loaves would rip up the top of my mouth--the phenomena that J.D. and I tend to call “crust burn”--but they’re surprisingly gentle for the good tooth exhibited.  The roasted shallot salad dressing on the greens that accompany each sandwich is sweetly addictive.

I have only just began visiting this paradise on Alberni Street, and while I remain dumbstruck for their incredible macarons (I don't even have a sweet tooth, they are that good), I did notice a little croissant au jambon on display. Now upon further investigation, their cafe offers a range of sandwiches and even soups , and I will have to research further if I ever stop feeling flustered around the macarons. However, I did manage to pick up this croissant au jambon recently for documentation. Now a croissant itself is not a sandwich (see this for a fine croissant sandwich ), but what if a pile of fine ham was baked within with a crusty swiss cheese top? I am not sure I can convince myself, but each buttery salty mouthful made me wonder if this was not the next level of sandwiches. I know, this is a savoury baked good, but it's one of the best I have had the privilege of having. 

Since complaining about not having a decent sandwich deli around, I've been told to check out La Grotta Del Formaggio across town. As I have a rule about not visiting delis if I can help it on a weekend and as I work a day job, La Grotta has eluded me, until now. Breaking for the holidays a week early and going nowhere, I finally stopped into this deli on Commercial Drive between visits with a baby and out of town guests. A healthy sized line up for a late Friday afternoon only encouraged me to join, even if I wasn't hungry at all. I opted for the small crusty bun rather than the long bun or round focaccia, and went with a medley of dijon, olive oil, balsamic vinegar, provolone, marinated eggplants, olives, purple onion, and salami. Non grilled. The bun was a classic pagnotta, hard crusty shell with soft fluffy insides. Absorbed the vinegar and oil extremely well and one of my favorite sandwich breads always. This one holds up and they did not shy on the fillings, whi

This is round two for Air Canada's veggie option, and it's a much better sandwich this time. Same kinda deal, boring roasted pepper, zucchini, tomato, arugula, and black olive combination, but in equal proportion to one another and more flavourful. The peppers in particular were meaty, not squishy and deflated, and even the arugula looks fresh. I didn't check the best before date, but it seems time was on our side here.

I was literally lying awake yesterday morning, thinking, reminiscing abut a good banh mi. The best one in Vancouver, Truong Giang, has been sold to new owners, and the sandwiches are now a bitter disappointment. I thought about heading over to Kingsway or Victoria Drive which would take up the better part of my afternoon, but I wasn't going to cross town for a sandwich, not today, as I had too many errands to run. The pho places around here had okay sandwiches (Angkor Express to a degree, and Pho Goodness does have a good baguette), but I feel those places privilege the pho, and the sandwich is just an after thought. I pulled it together and headed out the door, but before I could even hit my first of five stops, a "Grand Opening" sign caught my eye. A tasteful sandwich board had words like "aroma" and "Vietnam" and "flavours" and looking up into the window, also had banh mi. I walked in like a zombie to Cafe Phin and ordered their tradi

I’d rate this wrap as strange. Its packaging created expectations of a more appetizing experience, which it was not. After a vastly superior egg salad sandwich from London Heathrow, I could not greet this airplane freebie with serious interest, but at least it was hot, and  at least I could review it for this blog. Steaming contents were oozy and largely undistinguishable, but suggested some kind of red pepper or sundried tomato origins.

I feel special when I unpack this sandwich in its little green box from EAT at London Heathrow. The British have really got the watercress thing right.

I’m not sure how my love of the British egg salad sandwich began, but it’s my go-to choice when visiting. There are some clear right and wrong preparations of this favorite, also common during catered lunches and funerals. After unwrapping the cello package, I fear my choice of gluten-free bread will doom this version. Soon though, I am waxing on the merits of the sandwich and my museum-going companion has asked for a bite, promptly commandeering half of the sandwich as we become distracted by the excellence of watercress. It is simply the only correct garnish here. Large chunks of celery and green onion are not, and they are thankfully included in a balanced proportion in Tate Modern’s version.  We approve ,  though the salt and pepper needed a boost. After busily scooting around to choice artworks on floor two and three, we take another break, and guiltily scoff down a second. For round two we decide to give the gluten-free bread a pass and opt for what seems to be 60%