The city’s best sandwiches, according to Toronto chefs

Toronto has an embarrassment of riches when it comes to sandwiches. The peameal at Carousel Bakery may still get a lot of tourist love, but Hogtown’s sandwich game is about so much more than just Canadian bacon. We have tortas and banh mi, panini and sandos. And in this economy, we need to make difficult choices. So we turned to the experts for help. Here, five Toronto chefs on the city’s most superlative sandwiches.

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Brodflour’s smoked salmon Jerusalem bagel

Recommended by Romain Avril

French-born chef and culinary entrepreneur Romain Avril came up through several of Paris’s and London’s Michelin-starred establishments before landing in Canada and lending his worldly expertise to iconic spots like La Société and Lavelle. Perhaps better known for his viral croissant reviews, Avril has forged a loyal following in the city’s culinary culture.

“I have many favourite sandwiches, but if I had to choose just one, it would be the smoked salmon bagel from Brodflour,” Avril says. “I’ve been a fan of the bakery for a while now—their croissants are genuinely some of the best I’ve had in the world, and I’ve reviewed over 500.

“The sandwich is a Jerusalem-style bagel layered with house-made labneh, capers, pickled onions, tomatoes and salmon from the Smoke Bloke. They make some of the best smoked salmon in the city.

“The bakery itself is beautiful. It’s bright and open, with a clean Nordic feel. But what really stands out to me is their commitment to craft. They mill their own flour in-house, so the moment you walk in, there’s this incredible aroma. And you taste that difference in everything they produce—it’s truly artisanal.

“The staff are always warm and welcoming, which to me is just as important as what’s on the plate. They also take their coffee program seriously, so the whole visit feels thoughtful and complete.

“But the smoked salmon bagel is one of those things I could eat every day. It perfectly reflects what I love about great food: exceptional ingredients, strong craftsmanship and an overall sense of care. For me, it’s a 10 out of 10.”

The Triple B brisket breakfast biscuit from the Carbon Snack Bar

Recommended by Taylor Wells

Newfoundland-born-and-raised Taylor Wells, the soft-spoken pitmaster of the Carbon Bar, has spent the past eight years climbing the ranks and honing her expertise in the art of Texas-style barbecue. She now leads the culinary program as chef de cuisine, incorporating her East Coast roots into the southern fare.

“The Carbon Snack Bar is a low-key daytime offshoot of the restaurant, and it quietly serves one of the best breakfast sandwiches in Toronto,” says Wells. “It’s the kind of place where people sneak in, still carrying the rhythm of the night before—tired feet, coffee in hand—and sit for a minute before the day really starts. You’re not rushing; you’re resetting.

“The Triple B is a breakfast sandwich with barbecue soul: slow-smoked brisket, soft eggs, melted cheese and house chipotle sauce tucked inside a buttery, flaky biscuit. It’s perfect after a long night, when you want something rich, savoury and restorative. The brisket is tender and deeply savoury, the eggs add a gentle creaminess, and the biscuit brings everything together with just the right amount of richness. It’s like steak and eggs in handheld form.

“I’ve always believed that great sandwiches come from understanding comfort food. The Triple B feels personal because it blends two things I love: barbecue and breakfast. As a chef, I appreciate how restrained it is. There’s nothing extra, nothing forced—just good product, proper technique and thoughtful balance. It’s the kind of sandwich cooks make for themselves: something honest, satisfying and deeply cravable.”

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Banh Mi Huy-Ky’s barbecue pork banh mi

Recommended by Zach Smith

Leading the charge of a growing restaurant empire in newly minted foodie outpost St. Catharines (Fat Rabbit, Les Incompetents), chef Zach Smith, formerly of Martine’s Wine Bar—and back as executive chef at Bar Raval—now splits his time, juggling indulgent menus, between the two cities.

“I have very fond memories of living in Toronto’s east end,” says Smith. “After my family and I finally worked up the nerve to move out of the west end, Banh Mi Huy-Ky was one of the first spots I frequented.

“Their barbecue pork banh mi is just such an unassuming little treat with the most savoury barbecue pork—with extra food colouring—warmed slightly in the microwave. It’s absolutely delicious.

“But there are two things that set this banh mi apart, and I’ve been chasing this high since moving out of that neighbourhood. The amount of the mayo-butter mixture that they slather on this sandwich is unprecedented and so luxurious. Then, if you ask for it spicy, they top it off with a ton of fresh chopped scotch bonnet. It really gets you going.

“On your way to work, on your way to the grocery store, waiting for the streetcar, or maybe a few of them when you’re hungover—at just $5.50, it really is the everyday affordable sandwich. One of these and an Arizona iced tea and all is right in the world. I am salivating just thinking about it.”

Linny’s Luncheonette’s pastrami sandwich

Recommended by Jayden Park

At French Korean bakery and bistro Gateau Ghost, chef and owner Jayden Park brings an unusual resumé of international experience to his brunch, lunch and dinner hangout. Once the personal chef to South Korea’s minister of defence, he moved to Canada to expand his horizons, working at Montreal institution Joe Beef before landing in Toronto.

“My favourite sandwich in the city is the pastrami sandwich from Linny’s Luncheonette,” says Park. “It’s a classic Jewish deli sandwich made with a generous pile of thinly sliced, steaming smoked beef brisket, traditionally finished with spicy mustard. I love grabbing one on a sunny day and taking it to Trinity Bellwoods Park for lunch.

“Linny’s Luncheonette is a tiny grab-and-go shop connected to Linny’s, and there’s almost always a line—sometimes even out the door—for the sandwiches. The menu is simple, but everything is done really well, and there’s something about the whole experience that feels classic and satisfying.

“It reminds me of when I was living in Montreal and working at Joe Beef. I was always busy and didn’t have much money. Schwartz’s Deli was close to where I lived, so it became one of those go-to meals that was affordable, comforting and delicious. This sandwich brings back that feeling for me, and Linny’s version really hits the same note. It’s exactly what I want a great sandwich to be.”

Good Behaviour’s spicy meatball sub

Recommended by Eva Chin

Since rocketing to culinary fame with Yan Dining Room, her tasting-menu restaurant nestled inside Cantonese institution Hong Shing, chef Eva Chin has been steering a whirlwind of city-wide collaborations and events, from adding new items to Dear Grain’s baked goods lineup for Lunar New Year to participating at fundraisers Yes Shef and Chefs for Change.

“My favourite sandwich is the spicy meatball sub from Good Behaviour,” says Chin. “I often get it when I’m walking back home along Queen Street. They have this incredibly fluffy, soft bread with sesame seeds, which are my absolute favourite. Then there are the juicy meatballs that shine through, almost like a burger patty, plus melted provolone, basil pesto mayo and chili oil. It’s not overloaded with too many garnishes; it’s just perfectly balanced. And there isn’t so much tomato sauce that it disintegrates the bread. It’s not overly messy for a hot sub.

“The folks at Good Behaviour are like family to me. They always greet my wife and me, making us feel missed and welcome when we walk in. And they love meeting new folks I bring by. They also make some of my favourite ice cream in the city, and they like to tempt me with samples of new flavours.

“The past year was tough for me. I was unpredictably busy, on the go and travelling a lot. Even when I was back in the city, I never knew what my next few weeks would look like. It was during this time that I fell in love with their sandwiches, particularly the meatball sub. It was comforting and—most importantly—it was made with love. It constantly grounded me to visit the GB folks, eat sandwiches and ice cream, and feel complete and ready to take on life again.

“This sandwich reminded me to continue doing what I love best and what I know best. It is exactly what it says it is: a spicy meatball sub. It’s not trying to be any more than it should be. It’s here to feed the people!”