10 Great Canadian Sandwiches to Take Your Tastebuds on a Cross-Country Trip

Posted on November 23, 2015 by Alex Mlynek

Take your tastebuds on a cross-country trip with the 10 most outstanding sandwiches served in restaurants across Canada!

Bernstein’s Deli

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Bernstein’s Reuben Deluxe

The mouthwatering Reuben Deluxe sandwich made at Winnipeg deli and diner <a href="http://www.bernsteinsdeli.com/" target="_blank" rel="noopener noreferrer">Bernstein’s</a> is made with house-made corned beef that’s been cured for 12 days, then cooked for seven hours before being sliced to order. The purple cabbage sauerkraut is also made in house. This south-end deli is all about local Manitoba ingredients: The rye bread is from Winnipeg’s City Bread, and the Swiss cheese is made by Bothwell Cheese, a Manitoba institution.
Lisa Landrie

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Park Cafe's Deep Fried Grilled Cheese

Get ready for some over-the-top cheesiness with this sharp cheddar and Swiss cheese sandwich that is battered, breaded, then deep-fried! The sandwich goes by the foreboding, yet intriguing, name of Death by Cheese, and it’s served at Saskatoon’s <a href="http://www.parkcafe.ca/" target="_blank" rel="noopener noreferrer">Park Cafe</a>. If you want to take your chances with this cheese-tastic sammy, you will likely be well taken care of by servers Jody and Dana, identical twins who are known for their excellent attentiveness to customers.
James Ingram

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Grand Banker's Lobster Roll

The <a href="http://www.grandbanker.com/" target="_blank" rel="noopener noreferrer">Grand Banker Bar & Grill</a> in Lunenburg, N.S., serves a lobster roll packed with a quarter pound of lobster knuckle and claw meat, and it couldn’t be fresher. This restaurant gets its lobster by the pound just down the road on the town’s waterfront! This sandwich is served on a warm brioche roll made at a local French bakery. Don't forget the house-made citrus aioli for dipping!Learn how to make this sandwich with our <a href="http://www.foodnetwork.ca/recipe/nova-scotia-lobster-roll/16298/" target="_blank" rel="noopener noreferrer">Lobster Roll recipe</a> - you'll thank us later!
Alex Urosevic

4 of 10

Wheelie's Pulled Pork Sandwich

Victoria’s <a href="http://www.wheeliesmotorcycles.ca/" target="_blank" rel="noopener noreferrer">Wheelies Motorcycles</a> is a vintage bike repair shop and café—a biker’s dream. Chef Kai Musseau uses local ingredients, so this pulled-pork sandwich is made with Wildfire Bakery’s ciabatta bun, and the pork is from Slater’s Meats, both Victoria-based outfits. Braised in root beer for 15 hours, the pork is then shredded and topped with chimichurri aioli and pickled carrot and daikon, which helps create a salty-and-sweet flavour burst.
James Ingram

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King of Donair

If you’ve ever enjoyed a donair, then you have the fine folks at <a href="http://www.kingofdonair.ca/" target="_blank" rel="noopener noreferrer">King of Donair</a> to thank for bringing it to Canada. Back in 1973, the restaurant introduced Canadians to the donair concept at its first location on Quinpool Road in Halifax. This flavourful dish is made with sliced lean seasoned beef that’s been roasted and seared, and topped with tomatoes and raw onions on a Lebanese-style pita. It’s then drizzled with sweet, creamy donair sauce, which is made with evaporated milk, vinegar, garlic powder and sugar.
Alex Urosevic

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Fish Hook's Smoked Salmon Tartine

A tartine is a French open-faced sandwich, and these Gallic goodies are at the heart of chef Kunal Ghose’s Victoria restaurant, <a href="http://fishhookvic.com/fort-street/" target="_blank" rel="noopener noreferrer">Fish Hook</a>. The Cure (shown here) features cured lox, chive cream cheese and shaved pickles; it’s a shining example of Ghose’s dedication to sustainable, local and farm-fresh ingredients. The fish is from Hook Fine Foods, the vegetables are from <a href="http://saanichorganics.com/" target="_blank" rel="noopener noreferrer">Saanich Organics</a> and the toasted baguette is from <a href="http://www.irenesbakery.ca/" target="_blank" rel="noopener noreferrer">Irene’s Bakery</a>.
James Ingram

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Grand Banker's Lunenburger

The Lunenburger is another great sandwich offered by The <a href="http://www.grandbanker.com/" target="_blank" rel="noopener noreferrer">Grand Banker Bar & Grill</a>. This six-ounce hand-formed patty is made with local beef, topped with smoked mozzarella, freshly caught knuckle and claw lobster meat and tarragon butter sauce and served on a locally made bun, which itself is topped with a bacon-wrapped scallop.
Alex Urosevic

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Rhino Coffee House's Bronut

Doughnut fans, rejoice! Tofino, B.C.’s <a href="http://www.rhinocoffeehouse.com" target="_blank" rel="noopener noreferrer">Rhino Coffee House</a> serves up this delicious fried-egg sandwich with lettuce, aged cheddar, bacon and ham or sausage on a house-made savoury doughnut. They’ve christened this bit of tastiness the “Bro” Nut, and it’s part of this coastal coffeehouse’s all-day breakfast. Mmmm, doughnuts.
Mark O'Neill

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Mona's Goat Roti

<a href="http://monasroti.com/" target="_blank" rel="noopener noreferrer">Mona’s Roti</a> has served up classic Trinidadian eats in east Toronto since it opened a Scarborough location in 1993. The curried-goat roti is made with tender pieces of goat seasoned with signature spices, alongside fillings of your choice, such as curried potato, pumpkin and spinach. All of this deliciousness is wrapped in a roti, either a paratha, made with all-purpose flour, baking powder, salt and water, or a dahlpuri, which has mashed yellow split peas worked into the dough.Mona's Roti is chock-full of different fillings — <a href="http://www.foodnetwork.ca/shows/great-canadian-cookbook/photos/making-trinidadian-roti/#!roti1" target="_blank" rel="noopener noreferrer">read all about it here</a>.
Alex Urosevic

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Tea Sandwiches at The Fairmont Empress

These lovely sandwiches served on the Empress Tea china are part of Afternoon Tea at <a href="https://www.teaattheempress.com/" target="_blank" rel="noopener noreferrer">Victoria’s Fairmont Empress</a> hotel. From left is the free-range egg salad croissant; Moroccan-spiced coronation chicken on marble rye; roast honey ham with tarragon Dijonnaise; cucumber and ginger mascarpone on butter brioche; and a smoked salmon pinwheel with dill cream cheese. The hotel has hosted an Afternoon Tea since 1908, and it’s very popular: 100,000 guests are served each year (that’s some 500,000 cups of tea!).Watch as Noah gets an etiquette lesson from the <a href="http://www.foodnetwork.ca/shows/great-canadian-cookbook/photos/thefairmontempress-victoria/" target="_blank" rel="noopener noreferrer">Afternoon Tea ladies at the Fairmont Empress</a>.
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