A little bacon debate for the last course of 2010.

This may tip off another round of an ongoing debate here at You Say Sandwich, but I am throwing my endorsement behind this plate of heaven as the Best Sandwich of 2010. It may not even qualify as a sandwich for some, but put together Dauphin cheese, sun-dried strawberry jam and jowl bacon on a wee crostini and the arguing of semantics will cease. This bacon comes from a locally-raised pig's cheek and is then fried to perfection. Unlike other favourite bits of pork, jowl bacon melts like chocolate on the tongue, hitting the soft creamy cheese with a little salty depth. The chef at http://www.farm-restaurant.com/ even dished us up another plate of the sublime little piggy bites after the last course of 2010 was done and the kitchen was in cleanup mode. Have bacon for dessert and an extra walk around the block. New Year's resolutions start tomorrow anyways.

-Young Elvis

Comments

You Say Sandwich, We Say Yeah! said…

NOT a sandwich, but mighty tasty still.

my argument: this is in the land of chacuterie and fine cheeses. I could never eat a whole sandwich of cheek bacon. it would do disservice to the bacon, and a sandwich brings harmony between all ingredients.
- J.D.

1:07 AM

Monty’s Bakehouse wrap, Air Canada

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.

Madrid Sandwich, Trans-Europe Cafe, Glasgow

Nestled in the heart of Merchant City, the Trans-Europe Cafe is a quiet little spot that boasts a selection of classic gourmet European sandwiches. Stopping in after a meeting a few doors down I felt I needed a pick-me up, and so I went with what I thought would be the spiciest, the Madrid: chorizo with pesto and mozzarella. The sandwich was all right, but not classic or gourmet, though perhaps relatively so to the aforementioned toasties. The flavour was arguably more Italian than Spanish, or worse, it was sort of American, as it was still a hoagie bun, just sliced diagonally and pressed. The accompanying sides of coleslaw, argula salad (which they listed as spinach), and salted crisps were a nice touch, as was my spiced apple tea. Taking a quick look over their menu , I would return to see what Zurich is all about.

Haloum Grille, Depanneur Le Pick Up, Montreal

A friend and I agreed the personality of the sandwich changes with each person who prepares it, and today we felt something was a little less than parfait with our Haloum Grille. Folks at Le Pick Up seemed stressed . The longest wait ever, and our lunches sat around too long. Temperature of the cheese is important to experiencing haloumi’s firm the texture and the release of its saltiness, and I prefer when it’s grilled directly before entering the sandwich. Creamy spicy slaw of red cabbage, carrot, and kale soothes the major crust burn associated with the crispy multigrain toast. Ideally it’s the bread that should be soft and the haloumi that gets to shine as the crispy grilled champ that it is. Nevertheless, we stayed for hours at the back picnic tables, chatted with the servers, overheard some drama about the evening closing procedure, broke a dish, and spilled a coffee. A good day.

You Say Sandwich, We Say Yeah!

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