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.

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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!

Plank Diet

I have a joke that everything tastes better on a plank and that the only diet I believe in is a plank diet.

Last weekend GC and I ventured down to Cheese Boutique. If you have not been to this store, you must go. Now. It has the most magical assortment of cheeses, spreads, meats, crackers, breads, olives and everything that makes a perfect charcuterie board. There is also a cheese vault (which you can look at and tour in a google-map style on their website). Literally a vault that houses and ferments some of the greatest cheese in the world. When you walk in to this walk-in closet sized room you are hit with the most intense, pungent and amazing smell. I could spend hours in this room.

We spent too much money and picked up four types of cheese, three types of crackers, a bruschetta mix and chili okazu (a sesame, miso pasta that omigosh is so delicious on EVERYTHING).

Cheese Boutique provides brief descriptions of each cheese on the packaging. These are the four types of cheese we had:

Cantal: a raw cow’s milk cheese from around the French Alps. AOC controlled and aged in-house 18 months.

Super Manchego: the only sheep’s raw milk producer of Manchego. Aged in mountain caves in La Mancha. Brought in at 18 months and aged another 6 months to produce a drier, more crystalline texture.

Ontario Goat Cheddar: produced in Lindsay, Ontario with 100% local goat’s milk.

Blackout: Made in Holland exclusively for Cheese Boutique and aged 3 years in-house. This cheese has been released from our vault in honour of the blackout in the summer of 2013. Big, nutty flavour.

My favourite was the Blackout. It was deep in flavour, and had a caramelized, nutty flavour to it; it was a richer gouda.

I am making it a personal rule that I am not allowed to return until after my trip to Paris. Because after all, if you are going to the cheese capital of the world, you should maybe just wait.

Happy munching!