After more than 35 years in the butcher biz, Olliffe knows what it’s doing. Owners Sam and Ben Gundy oversee Rosedale’s purveyor of top-notch meats and its team of Grade A butchers. Complete renovations a few years ago freed up more space for the wide selection of meat, which includes Ontario elk, Québécois Cornish hen and Australia Wagyu beef. The sandwiches, however, are kept simple, and the store whips through 100 to 200 a day. Each one costs $6 (Five Thieves who?) and is available on a choice of bun brought in fresh daily: onion, savoury challah or a traditional kaiser. “This is a classic butcher shop deli sandwich,” Sam says of the roast beef on challah. The main draw is the P.E.I. roast beef, which is grass fed and raised naturally (it’s hormone- and antibiotic-free). Topping the meat with fresh tomatoes and shredded iceberg lettuce, the goods are smothered in a secret sauce: a blend of mayo, mustard and herbs.