Let's be honest, we've all grabbed that pre-packaged Ham & Swiss from Coffee And Go in Pickering.
It's a quick fix, sure, but have you ever wondered what *real* flavor is hiding inside a truly crafted sandwich?
Today, we're not just making a sandwich; we're unlocking the secrets behind each layer, elevating it from a grab-and-go to a gourmet experience.
Forget the preservatives and factory-made taste – we're diving deep into artisan bread, succulent, home-cured ham, nutty Swiss cheese from the local farmers market and a Dijonaisse that'll make your tastebuds sing.
Think of the aroma of freshly baked sourdough filling your kitchen, the satisfying sizzle as the ham crisps, and the creamy tang of the Dijonaisse melting into the cheese.
This isn't about replicating a pre-packaged sandwich; it's about understanding the interplay of flavors and textures, the satisfaction of creating something extraordinary from scratch.
We'll guide you through every step, from kneading the dough to slicing the perfect ham.
Trust us, once you taste the difference, you'll never look at a store-bought sandwich the same way.
Imagine sinking your teeth into that first bite, the crust yielding to the soft interior, the savory ham mingling with the melted Swiss, all brought together by that tangy Dijonaisse.
This isn't just lunch; it's an experience.
So, roll up your sleeves, preheat that oven, and let's embark on this culinary adventure together!
Our ham & Swiss, elevated.
We'll start by crafting a stunning sourdough loaf, then move onto brining and slow-cooking our own ham, and finish with a knock-your-socks-off Dijonaisse.
No shortcuts here – we're building flavor from the ground up. Think of it as a culinary journey, not just a recipe.
And don't worry, we'll share all our pro tips and tricks along the way, so even if you're a beginner, you'll be creating a masterpiece in no time.
The end result? A sandwich that's bursting with freshness, flavor, and love.
A sandwich that's worthy of a Michelin star, even if it is inspired by a Coffee And Go classic.
Not in the mood to brew?
Order at Coffee And GoTotal Time
192h 20m
In a large bowl, combine the bread flour, whole wheat flour, water, sourdough starter, and salt. Mix until a shaggy dough forms. Don't overmix; we're just bringing it together at this point.
Cover the bowl and let the dough rest for 30 minutes. Then, perform a series of stretch and folds every 30 minutes for the next 2 hours. This develops the gluten and strengthens the dough. We're aiming for a smooth, elastic texture.
Gently shape the dough into a round or oblong loaf. Place it in a banneton basket lined with flour. This will give the loaf a beautiful shape and prevent sticking.
Cover the basket and refrigerate the dough for 12-24 hours. This slow fermentation develops the complex flavors of sourdough. Patience is key here!
Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven, place the dough inside, score the top with a sharp knife, and cover with the lid. Bake for 20 minutes, then remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown. The internal temperature should be around 205°F (96°C).
Let the bread cool completely on a wire rack before slicing. This prevents a gummy texture and allows the flavors to fully develop. Trust us, it's worth the wait!
In a large pot, combine the water, salt, brown sugar, pink curing salt, peppercorns, bay leaves, and garlic. Bring to a boil, stirring until the salt and sugar are dissolved. Let the brine cool completely. Submerge the pork shoulder in the brine, ensuring it's fully covered. Place a weight on top to keep it submerged. Refrigerate for 7-10 days. This is crucial for flavor and preservation.
Remove the ham from the brine and rinse it thoroughly. Place it in a large pot and cover it with fresh water. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the internal temperature reaches 190°F (88°C). The meat should be fork-tender.
During the last 30 minutes of cooking, brush the ham with maple syrup every 10 minutes. This will create a beautiful, sweet glaze.
Let the ham cool completely before slicing. This will make it easier to handle and prevent it from falling apart. We recommend using a meat slicer for even, thin slices. But a sharp knife will do just fine if you have patience.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, minced garlic, and black pepper until smooth and creamy. Taste and adjust seasonings as needed.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This will enhance the overall taste of the Dijonaisse.
Spread a generous layer of Dijonaisse on both slices of sourdough bread. This is where the magic happens – that creamy, tangy sauce is the glue that holds everything together. Don't be shy!
On one slice of bread, arrange the sliced ham evenly. We always aim for slightly overlapping slices to ensure every bite is packed with savory goodness. Then, layer the Swiss cheese on top of the ham, making sure it covers the entire area. This will help the cheese melt evenly when we toast it.
Place the assembled sandwich, open-faced, under a broiler for 1-2 minutes, or until the cheese is melted and bubbly and the bread is lightly toasted. Watch it closely – we want a golden-brown hue, not burnt edges! Alternatively, you can pan-fry the sandwich in butter over medium heat, flipping once, until golden brown and the cheese is melted.
"For a richer flavor, brush the outside of the bread with melted butter before toasting."
Carefully place the other slice of bread on top of the cheese and ham. Gently press down to compress the sandwich slightly. Slice in half diagonally with a serrated knife. Serve immediately and savor the incredible flavor!
Add a kick to your sandwich with a few simple tweaks. This variation is perfect for those who love a little heat.
Elevate your sandwich to a gourmet level with these luxurious additions.
1Use a serrated knife for clean bread slicing.
2Toast the bread lightly for added texture and flavor.
3Allow the ham to cool completely before slicing for easier handling.
1Overcrowding the pan when cooking the ham slices – this prevents proper browning.
2Using pre-shredded Swiss cheese – it often contains cellulose and doesn't melt as well.
3Not letting the sourdough rise for long enough. Patience is key for that airy texture!
The ham and swiss sandwich is a classic, but its origins are a bit murky. What we know is that it is a deli staple throughout North America and Europe. In our version, we are going back to the basics with the best ingredients.
Did you know the first sandwich was named after the 4th Earl of Sandwich, who wanted a meal he could eat without leaving his gambling table?
This recipe captures the essence of Coffee And Go in Pickering. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
Welcome to the definitive guide to replicating the meticulously crafted pour over experience of Toronto's renowned Pilot Coffee Roasters, right in your own kitchen. Forget the rushed morning brew; this is a meditative, scientific process designed to unlock the absolute peak flavor profile of your carefully selected beans. Imagine the first breath of the morning—not just of air, but of volatile aromatics rising from the freshly bloomed grounds. It’s a complex symphony: bright, clean acidity that sparkles on the palate, swiftly followed by the deep, resonant bass notes of caramelized sugars and rich chocolate, all carried through a delicate, silken body. This isn't just coffee; it’s an extraction ballet. What makes the Pilot method special, as evidenced by their published guides, is the commitment to precision, utilizing a classic 1:16 ratio and specific, multi-stage pouring technique. Since we cannot create the beans themselves, our mastery lies in controlling every *other* variable. We will treat the water—the primary solvent—with the respect it deserves, ensuring the temperature is dialed in to extract the sweet compounds without scalding the delicate flavors. We will meticulously control the grind size to ensure uniform particle size, eliminating both sour under-extraction and bitter over-extraction. Furthermore, we’ll detail the multi-phase pour—the bloom, the primary pour, and the final saturation—that guarantees an even saturation across the coffee bed, leading to the clean, vibrant cup Pilot is famous for. This masterclass transforms a simple morning ritual into a weekly culinary achievement. Prepare your palate, slow down your pace, and get ready to taste your coffee like never before.
Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience. It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within. Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets. Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen. What sets our cheesesteak apart? It's all about quality and technique. We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives. We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness. And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart. This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous. It's the kind of sandwich that makes you close your eyes and savor every single bite. The aroma alone will transport you to a bustling Philadelphia street corner. Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for. So grab your apron, fire up your griddle, and let's get cooking. We're about to embark on a culinary journey that will change your definition of "sandwich" forever. And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
Welcome to Coffee Run Co., where we believe everyone deserves a truly exceptional cappuccino, even—and especially—if you're dairy-free. For years, we've obsessed over the perfect marriage of espresso and oat milk, and we're finally ready to share our secrets. Forget everything you think you know about oat milk cappuccinos. We're not just slapping some foamed oat milk on top of espresso and calling it a day. We're talking about a symphony of textures and flavors, from the rich, nutty crema of our carefully extracted espresso to the velvety microfoam that clings to your upper lip as you take that first sip. Our cappuccinos are about balance. A comforting warmth, that subtle sweetness from the oat milk – it all combines to create an experience, not just a drink. At Coffee Run Co., nestled in the heart of Hamilton, we pride ourselves on sourcing the highest quality beans and crafting each drink with precision and passion. This recipe embodies that commitment. We'll guide you through every step, from dialing in your grinder to creating the silkiest oat milk foam you've ever seen. We even include our signature Brown Sugar Syrup recipe that takes it to the next level, trust us when we say you won't regret making the small leap from a standard cappuccino. Whether you're a seasoned barista or a home coffee enthusiast, we're confident that this guide will elevate your oat milk cappuccino game. So, grab your favorite mug, and let's get brewing!
Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
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