For sandwich enthusiasts, Brock Sandwich is a must. Bloordale’s hit shop, which seats but a handful of people, has made quite a name for itself amongst Torontonian sandwich lovers. The signature offering is the buttermilk chicken sammie — a veritable beast — but otherwise, the rotating menu keeps patrons coming back for more. The aforementioned chicken ’wich ($9) is a real showstopper: a chicken leg is deboned, brined for 24 hours, soaked in buttermilk for 24 hours, then dredged in flour and fried. Golden hunks of the bird are topped with charred, slightly pickled onions and a slather of house-made piri piri sauce. Meanwhile, the fish ’wich ($13) is a sleeper hit. Co-owner Matt Gregoris says that they use meatier fish (such as albacore tuna, mahi mahi or, in this case, Atlantic cod), which is seared and tucked into a toasted bun along with guac, a handful of sprouts and a squeeze of lime. The joint’s open in the evening until 9 p.m., so no more rushing home from the office for those who don’t do the freelance tango.
