Meat Locker to a bigger and better space, he’s been able to quadruple his carnivore-directed offerings. Now, in addition to options like Crown Salumi — chef Grant van Gameren’s boutique line of cured meats — the butcher also has space for terrine, pâtés, soups and grab ‘n’ go sandwiches.    ">

Toronto’s Best Sandwiches: a delightfully messy take on the bo ssäm from Sanagan’s Meat Locker


Published:

The bo ssammy (Image: Karolyne Ellacott)

Ever since Peter Sanagan up and moved his Meat Locker to a bigger and better space, he’s been able to quadruple his carnivore-directed offerings. Now, in addition to options like Crown Salumi — chef Grant van Gameren’s boutique line of cured meats — the butcher also has space for terrine, pâtés, soups and grab ‘n’ go sandwiches.    

Our pick is the most popular sandwich: the bo ssammy ($7). A take on the Korean bo ssäm — in which steamed pork is wrapped in a lettuce leaf — Sanagan’s version stars either whey-fed or Mennonite-raised Ontario pork. Rubbed in a mélange of gochujang and ssamjang and left overnight, the meat is then braised for a few hours until it falls off the bone.

Topped with a slaw of purple cabbage, carrot and kimchi, and dressed in some green onion mayo, the messy package is tucked into either a white or multigrain bun from Cobs next door — the only buns, Sanagan says, that are able to effectively sop up all the juices.

This one you may just want to eat in-house.

Sanagan’s Meat Locker, 176 Baldwin St., 416-593-9747

For more of Toronto’s best sandwiches, check out our Pinterest page

 

Edit Module

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

Kitchen Confidential: Sodium-filled sammie from Banh Mi Boys

Kitchen Confidential: Sodium-filled sammie from Banh Mi Boys

The calories and fat are reasonable for a filling meal, but the sodium gives you three quarters of your daily intake in one sitting! Don’t go adding any kimchi fries on the side.
Posted 9 hours ago
In Season: Mustard is more than just the top condiment at restaurants like Toronto’s Black Hoof

In Season: Mustard is more than just the top condiment at restaurants like Toronto’s Black Hoof

Canada is the world’s leading producer of mustard seeds. So this week, we’re veering west of Ontario to talk about how the yellow/honey/hot mustard plastered all over your late night hotdog (often my midday snack) probably started in the Prairies’ mustard fields.
Posted 1 day ago
Inside the world of AAA Bar, purveyor of Toronto’s most authentic Texas-style barbecue

Inside the world of AAA Bar, purveyor of Toronto’s most authentic Texas-style barbecue

Inside a corrugated tin lean-to near the corner of Gerrard and Broadview, you’ll find one of the most intense barbecue setups in the city. There, four Traeger grills operate nearly non-stop, slowly inundating beef, pork and chicken with oak smoke. Brisket and ribs emerge sheathed in crispy, candy-sweet bark, tinged deep pink beneath the surface.
Posted 2 days ago
Joanne Kates reboots her top 100 restaurants list for 2016

Joanne Kates reboots her top 100 restaurants list for 2016

We saw this coming — tasty Toronto restos have been going relentlessly downscale for several years. The vast majority of this year’s terrific new restaurants are casual and cheap. They can’t be judged against white tablecloth temples of gastronomy
Posted 2 days ago
Edit ModuleShow Tags Edit ModuleEdit Module