I’m incredibly honoured to have Linda Haynes offer her pick for a sandwich everyone should eat before they die. If you eat bread in North America, you’ve likely eaten some of hers — she is the co-founder of ACE Bakery, an artisan bread bakery based in Toronto. She’s also the author of two cookbooks, The ACE Bakery Cookbook and More from ACE Bakery, and with her daughter Devin Connell, she has co-authored Two Dishes — Two Cooks, Two Lifestyles, Two Takes.
What makes a good sandwich?
Obviously using the best artisan bread available is mandatory. I prefer bread with a crisp crust for most sandwiches but if the interior is “squishy,” like egg or tuna salad use bread with a soft crust or a pan loaf so that the filling doesn’t end up on you. Since I’m in the bread business I like to match up what ever I put in my sandwich with a type of bread. For example, I love most vegetarian sandwiches on a grain bread, especially if some of the vegetables are raw. A light sourdough just says Dijon mustard, butter, ham and Gruyere to me.
Always use first class ingredients and make sure you lightly spread a barrier of butter, mustard, mayo, etc. on both slices of bread before loading it up. A sandwich just tastes better when you eating it with someone else.
I may be biased, but I’m crazy about the Spicy Bird at Delica Kitchen in Toronto. I’d never attempt to make it at home — so many ingredients and I imagine it takes a while to make. They cut a white Bianco roll in three and layer it with roasted chicken breast, marinated banana peppers, a drizzle of Frank’s Red Hot, Blue cheese aioli, shredded carrots, and crunchy lettuce. At the cafe they toast it. I like to pair it with a Denison’s Weissbier, a Toronto based micro brewery.
Delica Kitchen, 1440 Yonge St., Toronto, $8.85