The sandwich. Such a simple, simple thing. Veggies, condiments,meats for the carnivores. Melted cheese. What’s your preference— toasted bread, artisan bun or maybe a firm ciabatta? You can create multicultural mashups between two pieces of bread. And, is having a third piece of bread in between the work of Satan, as suggested by the late Anthony Bourdain?
This rising Alberta-hatched (“hatched,” to describe a place that serves breakfast — see what I did there?) chain has two Edmonton locations. And the OEB take on the classic BLT is a head-spinner. Served on a ciabatta bun, the horseradish aioli makes this thing sing. Of course, get it with pommes gaufrettes — which is French for “waffle fries” — fried in duck fat. You can get a salad, sure, but you’re already getting your greens with the watercress. It’s a totally fulfilling brunch sandwich.
You take a very large piece of chicken. You fry it in a way that the breading comes out super crispy, but the chicken inside is moist and tender. You then put this very large piece of chicken inside two pieces of Texas toast. No artisan bread needed, folks. There is some mayo. Dill coleslaw. The chicken is so darn flavourful that you don’t need seven or eight condiments to dress this up. If you’re daring, ramp up to the hot chicken. And if you go Nashville Xtra Hot, well, look at you! We’d give you a medal if we could.
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