THE NORTH BY pulled pork + grilled pineapple + corn relish + cheddar

It's basically like my favourite week of the year here in Toronto. No, it's not Christmas/NYE, or my birthday. It's NXNE (North by North East). It's like a prolonged Wednesday-Sunday weekend of running around the city (read west end), going to an obscene amount of shows, as if for sport. There are awesome shows going on in all the dozen of usual venues, and like 30 others I don't go to, free concerts at Yonge + Dundas square, so many bands, free in-stores at record shops, and lots of official/unofficial events like the Toronto Island Vice takeover, or the many years running Great Heart Festival, which is pretty much a big park concert where bands do semi-acoustic arrangements of their songs, and it gets filmed and put online for everyone to relive the greatest time of year all year round. 

North 'By', as it's generally called is always an amazing time, some unforgettable sets, but a general blur of a weekend, what with the constantly jetting off to see another band somewhere, and continually evaluating whether you're too day-drunk to bike. It's something my friends and I highly anticipate, some of us months in advance, but come festival Sunday, no one wants to do anything but shovel BBQ and tacos into our mouths. The crowds at Sunday shows can be pretty sparse.

Anyway, this year I was pretty lazy and only went to like 2 shows a night, and none of the daytime parties or house shows. And I had a blast. Here's my NX Sunday sandwich special. If you're in Toronto and you've been "festive", you know this is what will keep you going, just one more night folks!

THE PIZZA DATE goat mozzarella + portobello + oregano

Let's talk about PIZZA. Everyone knows pizza is the best food. If you think there's a more perfect invention, you're wrong. Shutup. Go home. You're drunk. Ok, maybe sandwiches, but let's be honest, probably pizza > sandwiches. Anyway, this is my pizza sandwich. It was bound to happen eventually, but I'm actually so so excited about how it turned out.

Also, I'm getting waaaaay too into Instagraming shit. It's going to straight up overtake the blog. If you're on it, add me. I'm always amazed with the crazy amount of talent and #foodporn on there. Also the FB group while you're at it. xx

THE WITH A TWIST bacon + lemon + plantain

Go start a personal project. Pick something you inherently love, and set yourself to work at it. I usually don't like being directive, but sometimes, you just need the encouragement and for someone to tell you, your personal interest project/hobby isn't stupid. Hell, mine is making sandwiches. It makes you happy, and that's really the means, and the ends of it. You do it for yourself, and maybe others will appreciate it, but that's not why you do it. And this isn't coming from a super go-getter self-starter either. Naw. Sometimes, the rest of all life's tribulations, and your own failings catch up with you, and you'll be glad you have that thing you work on, for no other reason than your own satisfaction. And it will give you that, every time. That which can only be accomplished by doing something, because you find it inherently satisfying. No amount of nights out, cat videos, or retail therapy can give you that. And maybe you'll even develop some skill at it, and have something to be proud of, and to share with others. Or not, 'cause that's really not the point.

But anyway, I really like making sandwiches. It's not my only thing, but it's one of them. And the other week, I got a really nice message from someone for whom sandwiches is also, his thing. As much as I don't care if anyone understands the sandwich thing, it was really nice to know there are people out there. He proposed doing a sandwich off. I'm always happy to test my sandwich making imagination, so I accepted, and here's the result. What's the twist? Details after the jump.

THE FRIEND CRUSH chorizo + blackberry + flower sprout grilled cheese

This one's all about the friend crush. And I'm not talking about a new guy, or a Blue is the Warmest Colour scenario. Naw. Life's just turned a little rosy, lately, so I thought I'd make something fancy for all my crush-worthy friends. But specifically, a shout-out to not a friend, so much as an internet stranger. Wha??? Yea. This girl.

Grilled Cheese Social by Mackenzie Smith is probably one of my favourite blogs of all time. I had been happily blogging some sloppy, poorly lit amateur shit for a few years, then someone showed me her blog, and I was like DAMN! Just, damn. Damn, I gotta up my game. She makes these really imaginative grilled cheese sandwiches, explores the plethora of cheese options, she takes some big risks with food combinations, and there's definitely a conscious effort to get creative with bread. But beyond that, her writing is hilarious. It's one of the few blogs I will actually read the post of, and not just skim over the photos. It's just real 20 something shit. And it's pretty worth the read. It's inspired me to really make better content, though I'm still working at trying to find the voice I want to be writing in. I've also really taken cues from her post layout, and started documenting the sandwich procedure, 'cause I've realized this is instructional, as well as an opportunity for maximal foodporn. So when a friend of mine on fb said recently, that I was the GC master (so lolz btw), I just thought nuh uhn. Check her blog out. Though you probably have, it's mega famous.

Anyway, I think this flowery, far-reaching, spicy grilled cheese sandwich says everything I want it to say. It's like, "Hey girl, I know what's up, I'm down for whatever. I don't mind crossing the line of pretension, 'cause I've got plenty of edge, like, I swear fluently in at least two languages." 

THE PRESQU'ÎLE feta + black olive + tomato

This post is so obviously the Greek cliché, but I'm gonna talk about the presqu'île, my closest contact to Mediterranean life. The point here, is simplicity. Pair down to a few quality ingredients. Embrace tradition. Minimal effort. Eat. Drink wine (yes, even over lunch). Remind yourself life is good. 

But, so omg, I totally don't feel that way at the moment. Life in Toronto can be so manic, and I find myself so unbearably stressed, feeling like I'm always playing catchup. But this sandwich was one of those simple pleasures that reminded me, there is more to life, and sometimes, less is more. 

THE WALK IN THE PARK red anjou pear grilled cheese

The sandwich is sublime, and memorable, without an ounce of try-hard. Like my favourite shirt, I could eat it every day of the week, but instead break it out with the infrequency to keep it special. 

This sandwich, for me, will always be a classic. It's effortless, yet impressive. Simple, while still totally indulgent. It's a laid back, unpretentious grilled cheese, with sophistication. Like the sandwich equivalent of linen. It's also a top shelf idea for any occasion, any company. It's my take on a sandwich I used to order all the time at my favourite food spot in Toronto. On lazy days, or days, I would head out across Trinity Bellwoods park, visit the small galleries down the Ossington strip, then hang a left, and head for my favourite park-adjacent brunch hangout. It's got a classic, 50s diner layout, but none of the kitch. It boasts an all teak bar, with crystal glassware shelved behind, a vintage beverage fridge, and an open-air oyster icebox. The booths are small and intimate, each with a tall coat stand, that serves as a canopy in the cold months, with so many coats. The menu is short, and very carefully chosen. It's the kind of place I couldn't afford at night, but my friends and I used to frequent the brunch menu. We'd get a few dishes, share them around. It's simple food, done with an instinctual flourish. My favourite was their grilled cheese with bartlett pear, served with a chilli tomato compote, and a side of olives. It was a ritual I'd do when I needed out of a funk, or any time I'd have an out of town visitor. That, and a walk back through the park, could cure anything. 

THE 10 bacon + portobello mushroom + maple + cheddar

This sandwich is a perfect 10. I wouldn't say that about really hardly any other sandwiches I've made, because I try to keep the hyperboles away from self-congratulations. But this sandwich is just perfect. There is absolutely nothing that could make it taste any more brilliant. It's the perfect sandwich. Read on, and if you enjoy seeing sandwich posts, tell a friend.

THE SONNENALLEE peanut butter + breakfast spreads

Guten Morgen, die Sonne scheint auf du.

This one's a breakfast spreads criss cross. It's like getting six different sandwiches on two pieces of toast. It's like a group hug in your mouth! What?? Check out the full post to see what I mean, and follow on Facebook, Instagram and Tumblr.

THE MARCH BREAK chicken + tomato chow

Alright, I know it's only January, but this one tasted like March. You know what I mean? You know how some days, it just smells like spring? Well, in Canada, we have March break, where schools have a few weeks off in March, and like all the other jew kids, I always spent mine in Florida. Visiting the grandparents, if that wasn't clearly implied (and if you were wondering, I don't consider myself a jew, but for the hair, and various Seinfeld references the goyims don't get). ANYWAY. This sandwich, to me, tasted like Florida.

THE HUMPDAY ham + emmental

Posting this a little late, just imagine this is a Wednesday.

Happy Humpday you guys. You can lower your eyebrows back down. Humpday, or hump day, is what is better known as Wednesday, as Wednesday marks the middle of the week, that hump you have to get over, before you're leisurely strolling (or running, depending) downhill to the weekend. Glossing over that I'm posting this on a Saturday, and that I'm self-employed, work from home, and the weekend is meaningless, nothing says desperation like burning out on a Wednesday (which I totally did). Here's something comfortingly simple and amply sweet, to get you through the week.

THE LUCKY CAT spicy peanut chicken

I have to explain for a moment, why I've started naming my sandwiches. And relay the reasons for this above poor choice right here. I started the blog in 2009, and kept it secret for at least a year. When I eventually started telling my friends about my really silly personal project, they naturally, started asking me to make sandwiches for them. I was all too happy to, because so often in the endeavour to make someone's dream sandwich, I really extended my own creativity, and came up with stuff I never would have thought I could have come up with. The sandwich dedicating definitely set me on a path. I'd call them, ask them to tell me what kind of a sandwich they would want. They'd request one or two ingredients, and I'd come up with the rest. They'd come over, I'd make it, and I'd usually photograph them eating it. But so often, I was surprised to be asked, "What's this one called?" I've been dismissing the notion of naming sandwiches, thinking listing their feature ingredients is good enough. And for some sandwiches, it is. But some sandwiches have some sort of personality, or context to them. So I thought it would be fun to finally start naming them. Here's The Lucky Cat, for your eye delecting pleasure.

THE TEA TIME prosciutto + grape + thyme

In this life, I think it's really important everyone have at least one best friend. Someone who comes over in the afternoon, simply because you're both not doing anything. Someone you talk to about every daily occurrence of your life, half of which they're present for. Someone you don't mind eating your groceries. Someone you can do a fancy 4 o'clock tea time with when it's raining, but not because you want to impress them. Just because. Anyway, I don't live in the same country anymore as my bestie, but #throughthemagicoftheinternet I can still say "hey girl" all the time, and "let me make you fancy sandwiches over tea, while I do my laundry in your house."

Also, I finally gave in, and started INSTAGRAM. It's actually so much more fun, and not nearly as pointless as I had thought it would be. What are some good accounts to follow? Hit me up! @glorioussandwiches.

THE EXPAT goat brie + peach chutney

One of my favourite things, is 'not my favourite things.' You dig? Don't kill your spirit with familiarity and comfort. Your favourite things aren't that great anymore anyhow, when there's no longer a thrill to consuming/seeing/doing them. Everyone should step outside themselves. More generally, but also particularly pertaining to food. I like finding myself off my own radar. Go visit a different country, or barring that, eat something weird.

Ps I'm now on TWITTER! Follow me on TWITTER, FACEBOOK, TUMBLR!
xxxo Emily

golden beet + cranberry + goat brie grilled cheese

So, it's like I totally forgot that I have this blog. But it's a new year, and there's never a better time to carry on like you're not lazy, and distractible, and get back to regular(?) blogging. 2013 was kind of a forgettable blur. Every year, I say has been my best year, but 2013 was a standout throw away. Now, I'm not known for my beaming positivity, but I think I'm prone to seeing the world with a pretty optimism-slanted realism. I don't know how it's gonna roll, but what I will say about 2014, is that there will be more sandwiches. 

And if there's ever a remedy to a new year's hangover, it's a warm, melty grilled cheese sandwich. Here to kick off 2014 is the golden beet + cranberry + goat brie grilled cheese. 'Cause I had leftover beets in my fridge this year's gonna be golden.

the steak and egg

I. Love. Meat. Don't get me wrong, I would say the same about fruits and vegetables, just as someone who eats meat rarely more than once per week, I thought it apt to declare my love for eating animals and animal products. Ethically, and healthily raised, local animals, and their wonderful eggs and dairy. Thank you farmers, thank you cows, thank you chickens, sheep, goats. I love you all, and I consider it a treat, not a part of my diet, to enjoy these amazing offerings. Also it's nice to eat carnivorously sometimes. ARRR!

Check out this egg on animal sandwich, I even worked in an egg-cup! Good fucking way to start the day, if you ask me.

And never miss another sandwich again, join the Facebook page!

the chicken and egg (and bacon!)

Straight up, eating this sandwich makes me feel like I woke up in a farmhouse. Also makes me feel like I must hate chickens if I want to eat them every which way. SO GOOD.

For realsies though, big thank you to every hard working farmer who put their love into what they do to make possible the most scrumptious breakfast sandwich.

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

the strawberry caprese

Someone told me recently (or I read it on Buzzfeed, in any case some RELIABLE source #accuratereporting) that this year was poised to yield the very best strawberry crop in decades. Why? I haven't looked into it, but it's kept me with strawberries on the brain all summer. I just want to eat them all the time, make tarts, crisps, and pie, put them in salads, and start a jam factory in my apartment.

Alas, like most summer resolutions, this has gone almost entirely unattended. So here, to make it's debut in my summer, a strawberry featured sandwich, that is not gluten-free, so I couldn't fucking eat it anyway. But not to worry, this was one of the birthday sandwiches, so my parents were there to eat it, and tell me how nice it was. Hopefully this is not the last you'll be seeing of strawberry sandwiches this summer, and maybe(?) I will get around to making that jam. 

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.