Maker Pizza – The Bodega

I’m currently on a huge sandwich kick: I’ve been eating various iterations of Cubano sandwiches, I recently munched a lobster roll from Buster’s Sea Cove in St. Lawrence Market, I’m planning a burger date in the next week or so with my pal Lynsey and I’ve been eating copious amounts of breaded chicken sandwiches from California Sandwiches thanks to Uber Eats.

IMG_5818

While the excessive eating of Uber Eats has to stop (or I at least have to walk to California Sandwiches location that is 10 minutes away from my house), the sandwich eating does not. Sandwiches are the most convenient way to eat meat and cheese. On the weekend GC and I put this theory to the test and headed down to Maker Pizza to try their sandwiches. Yes, we went to a pizza joint to eat sandwiches but I suggest you do too. We both ordered the Bodega which is arguably one of the best sandwiches I have ever eaten.

IMG_5815The Bodega with mortadella, ham, turkey, salami, mozzarella, provolone, tomato, white onion, iceberg lettuce, roasted red pepper, roasted jalapeno, pepperoncini, sub sauce and served on a sesame bun.

This sandwich is as intimidating, epic and ridiculous as it looks. Despite having four types of deli meat (which I now think all sandwiches should), the sandwich is not greasy or heavy. This is because the veggie portion of the sandwich is made into a slaw with a vinegary tartness to it, which lightens the sandwich. By making the vegetables into a slaw, you do not have any of that wet, sliminess that can sometimes happen with having lettuce on a sandwich – which is why GC does not put lettuce on his sandwiches. The lettuce doesn’t shift and pull with each bite, leaving your sandwich intact until the very last bite. The jalapeño and pepperoncini add a nice level of heat to the sandwich which also helps break up the greasiness of the deli meat. The heat doesn’t overpower the sandwich or your palate, simply highlights the peppery tastes of the mortadella and salami. The cheese combination is perfect. Provolone and mozzarella play together to create a smoky and creamy cheese duet that can stand up against the strong flavours of the meat quartet.

I fell in love with this sandwich and Maker Pizza. I am already planning my next date with this sandwich (hopefully this Saturday) and future picnics that will happen in Alexandra Park with various pizzas from this restaurant.

Happy munching!

Caplansky’s Smoked Meat

Caplansky’s is a traditional, Jewish deli located on College Street, near Kensington Market. They are known for their smoked meat sandwiches and their newest addition to the team, a food truck called Thunderin’ Thelma.

GC passes Caplansky’s on his way to work every day and therefore, he has been tempted every day for over four years. So we decided to succumb to temptation and go for Sunday brunch.

Caplansky’s is everything a good deli should be – busy, tables full of regulars, a deli counter where you can buy meat and bread, mismatched tables and chairs and checkered floor tiles. I would love to become a regular at this place but I would have to be careful what I order in that this is traditional, Jewish deli food – salty, fatty deliciousness.

I love when my place mat is my menu. I don’t know it’s just something that I get a kick out of. I think it’s because after I have ordered I can still look at the menu and salivate over all the options. I am already thinking of what to have on my next visit. I also love that you can order a side pickle. Sometimes when I go out for food I base my order on the fact that I will get a side pickle. Yes, my background is Eastern European and I love pickled products.

GC got the “Fresser” Smoked Meat sandwich. Fresser is Yiddish for glutton. I do love when Yiddish makes it way into every day conversation/menu and when it can find itself into a pun, The servers were wearing shirts that said something along the lines of being “old schul.” Perfection. Back to the sandwich. When you order your smoked meat sandwich you choose between lean, medium and fatty cuts of meat so you can be a little more sensible or a complete fresser. The meat is flavourful without being too salty, and can be complimented by a range of different mustards. And then topped with a pickle! And a side of sweet, vinegary coleslaw. This could be my new favourite meal. And I didn’t even order it.

This burger was the special that day – the patty is a combination of smoked meat and ground beef topped with a latke, a sunny side up egg, and some smoked meat. Juicy, tender, meaty yums. My only complaint – I wanted more smoked meat. And maybe a whole pickle.

On our way out we ran into a few old friends that I lived with in university. Good food bringing people together. Does it get much better than that on a Sunday morning?