The club house speculation starts

It was a cold and frosty weekend, and inadvertently house sitting for some old friends just off Broadway in the 'toon, I could only go as far as I could walk, having also hitched a ride in from a friend (traveling on a dime!). Having already ventured to Nino's and Sushiro, I returned to the Broadway Cafe, where I had ventured once last summer, and ate a messy slop of a sandwich.

Taking a back seat by the chrome bar, I had thoughts swimming around in my head over a conversation held the previous night. Sitting in the Star Trek inspired lounge of The Cave bar and restaurant, my friend and I witnessed a man nearby devour a club house sandwich. Being at The Cave and all, we thought perhaps it was the environment that caused a time warp back to the days of people ordering club house sandwiches. Who orders a club house sandwich still? They are a classic staple of sandwich menus, but seemingly of yesteryears. Those little sandwich wedges of toasted bread that always hurt the top of your mouth (also known as roof burn), feels a thing left in the past.

I ordered the club with a side of poutine, and it's exactly as I recall, roof burn and all. Chicken, bacon, lettuce, tomato, and mayo toppled between three slices of bread, cut four ways, with toothpicks and all. I was hungry as hell and cold to the bone, so I didn't leave much evidence that I didn't enjoy it, but I don't know if it's something I ever crave.

Comments

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.

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.

Panini, Piazza Barberini, Rome

Having recently returned to Rome, I was quickly reminded that sometimes the most simple is the most delicious. By the third bite, this panini sandwich picked up from the Piazza Barberini neighbourhood interrupted my thoughts with " Good Lord, this sandwich is awesome !" Taking a photo so that I may remember for possible replication here at home, this sandwich was most straightforward: a very seedy fresh wholegrain bread, Italian salami, oven-roasted yellow bell pepper, soft mozzarella, and arugula. I'm seduced by the mystery of Italy, and how everything tasted so amazing there ... is it the freshness of the olive oil? Absolutely wonderful.

You Say Sandwich, We Say Yeah!

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