avocado + cabbage + tamari club

What's up friends? I decided to go out and buy a bunch of really lovely meat at the organic farmers' market last week, and then eat way too much of it all at the same time. What better way than with a classic Club!? But obviously not that classic. Enter tamari + avocado + cabbage + ginger + mint + lime + garlic + chili mayo. Sadly I only got a taste of this sandwich. I was still full from the chicken and egg sandwich made previously, but a hungry friend of mine came by and devoured it. Equally satisfying. Ok, that's a lie, but this was one mountain I was too full to climb.

blueberry blue cheese

Close second title: Emily's blue period. 

Oh won't you join me on the Glorious Sandwiches Facebook page, and tell a friend. xxo

salmon ALT with mint & honey

Totally refreshing summer sandwich.

For pretty much the last month, it has been stiflingly hot in Toronto. I'm talking 35°+ AT NIGHT. That's 95°F Americans. So at times when you have sweat dripping down the backs of your legs, sitting in your apartment in your underwhatnots, chugging ice water by the pint, all you want to eat is something that comes out of a fridge, not off a stove.

WHAT WOULD MANUEL SOLANO DO? My friend Manuel is so good in the kitchen. I trust him implicitly. He has such instincts when it comes to food. We spent time together while both living in Lyon, and would collaborate on food for our friends, and cook for one another. I have a number of friends who are easily better than me at executing food, but he always sticks out, he just has this way of making something so simple, yet always catches me by surprise. And that, for me, is the greatest delight.

Anyhow, this is something I made with Manuel in mind. I'll definitely have to do a collaboration post in the near future.

avocado + shiitake + ginger + mint

Hey glorious readers and friends. First sandwich back:

So, honestly, I never eat sandwiches anymore. No gluten = total change in diet. I'll make myself some gluten-free muffins, or pancakes every now and then, but for the most part, my main source of carbohydrates is LETTUCE. No joke. I eat a lot of salads. Lots of vegetables. I pretty much avoid grains and starches 90% of the time. Yea, even rice. Though sometimes I make my salads into spring rolls. I also rarely eat meat. Maybe once a week at most, sometimes not for months at a time. I even hold off on the cheese and eggs most days a week, and seem to be doing just fine. I'm not prescribing any diet. I'm not saying everyone should go paleo/gluten-free/or vegan. Do what makes your body feel good, and educate yourself.

In turn, this sandwich is very befitting of the re-naugural post, because were it not in sandwich form, this is pretty representative of what I eat on a daily basis. This wasn't really deliberate, this was just what's in my fridge. I imagine this will change, as I try to cultivate a food blog. Anyway, I love cooking with ginger. Ginger and mint, I don't think I could live without, at this point. Shiitake mushrooms are definitely the standout mushroom for me. They've just got this buttery, sweetness to them. Oh, and did I mention lime? At any given point, I have a bowl at least half full of limes in my kitchen. Running out would be the worst. Oh yea, and unless you previously read about this "bread", this post is VEGAN.