You Say Sandwich, We Say Yeah!

I totally at first mistook this array for an airport meal! But alas, this was an impulse order from this tiny soup and sandwich place on the West side of Spadina between Adelaide and Richmond. I can't remember the name or find it right now, but it's a few steps down and they also offer sushi and other treats. I always forget about that place, but it's always pretty good. Their soups are all home made and delicious, and between the egg salad sandwich and tuna salad salad, I was taken care of that day.

Tired, nay, unwilling to wait in the ridiculously long line up at Tim Horton's after clearing security at Pearson's, I stood in line with all the other early morning commuters until I realized the line had stopped moving some minutes ago. With an express line for those only getting beverages, the cashiers serving us hungry bastards had been a standstill, and I left with only a few minutes until boarding time. This produced a rushed decision, and this egg salad with spinach seemed like the most appropriate alternate option to a breakfast bagel. With a seeded bread, the egg salad was nothing to write home about, and I appreciated the spinach, but I do wonder why only the Brits put watercress in their sandwiches. Can we not follow suit? It's probably the best thing the Brits have ever done, so instead of having the Queen on our money, can we just have watercress in our sandwiches?

  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 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 ...

Visiting the location in Chelsea, Sullivan Street Bakery is serious business. I got this egg salad not knowing what I was in for, and once again, I succumbed to cutlery. Making the egg salad on order using soft boiled eggs, the gorgeous mess of eggs are mixed with fresh herbs like basil and rosemary, a perfect bit of crispy pancetta, and well-proportioned cheddar shreds. This sandwich owned me. I should have eaten it on the spot, but I took it back to the office. Eating this thing at someone else's desk is probably the rudest thing I have ever done. Okay, not ordering one for the other person and then eating it at his desk is the rudest thing I have ever done. Oh, and the bread, forget about it. I would just eat their bread, with some good olive oil and salt, all day long, I would.

This little gem comes from the cafeteria at Dawson Creek's Northern Lights College. I had just missed the lunch rush and all that was left were cooler sandwiches. The nice cafeteria lady informed me though that the wrapping only says "tuna," but in fact, the sandwich was made of egg salad.

Airport food is always questionable. Going for the fresh deli approach, Upper Crust offered an array of fresh looking sandwiches on full display, certainly a different strategy than the nearby Swiss Chalet and Pizza Pizza. Choosing an egg salad sandwich on a whole wheat baguette, the sandwich looked promising with a nice bed of leafy greens rippling through and a fresh looking batch of creamy egg salad. Too bad it was completely bland. In its strive to be fresh, they forget to season it. A little salt and pepper would have gone the distance in making this sandwich fantastic, as the bread was fresh and the veggies crisp. Nothing sinks an egg salad sandwich faster than flavourless eggs, as let's face it, it's already sort of gross on its own. Season your sandwiches!