ADMIRAL NEWS

From the Gridiron to the Grill

Our resident Chef recruited a fellow culinary expert to whip up some fantastic Argonauts themed sandwiches

At this point of the season, nearly everything that can be written about football has seen paper, computer or phone screen. Stats have been analyzed and scrutinized, and arguments have been made as to who will or will not finish the season on a high note. I thought it would be fun to come up with a couple signature Argos Admirals sandwiches to help the fans get ready for the post-season. My friend Steve and I each came up with a favourite. (We have lots more ideas if you’re interested for next year, Mr. Copeland. Tailgate party anyone?)

I’d also love to hear about your own game-time food rituals. Let us know in the comments section

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The Double Blue

Steven Wilson (@dalocalchef)

From the moment Jay suggested I come up with a sandwich inspired by my beloved Toronto Argonauts, I was both excited and a little nervous. I mean, football and food, two of my favourite things. What more can you ask for? But there’s also the pressure. This is the Argos we’re talking about. This couldn’t be just another sandwich, time to step up and do my team proud. Ladies and gentlemen, I present to you, The Double Blue.

  1. Start with a serious roll. No airy little chunk of white bread is going to cut it here. I went with a ciabatta from Toronto’s own Ace Bakery.
  2. Next up is the blue cheese mayo. Steak and blue cheese is one of those flavour combos that just doesn’t miss. Crumble some blue cheese (Stilton, Gorgonzola, Danish blue…take your pick) but keep it chunky. Stir in enough mayo so you can spread it, then hit it with a good shot of black pepper for some extra oomph.
  3. Time to fire up the grill! I chose a Canadian AAA sirloin steak but you can choose whatever cut you like. Grill it up nice and rare (very rare beef is usually referred to as blue, giving us our “double blue”) but don’t cut it right away. Let it sit for about 10 minutes after cooking for the juices to settle, then slice it thickly. 
  4. Now that we have our main ingredients, it’s time to bring out the rest of the team. After slathering the toasted bun with the blue cheese mayo, load it up with some fresh lettuce and tomato and then pile on the beef. Next up, for some extra crunch fry up a few onion rings and stack them in there. Top that with a few slices of sizzling hot bacon and then settle that bun on top.

There you have it, The Double Blue. A sandwich fit for the best team in the league!

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Hogtown Hoagie

Jay Nutt (@chefjaynutt)

Growing up out west, I never knew why Toronto was called Hogtown. Somebody once told me that it was because Toronto won so many championships in football and hockey at all levels of their respective sports. Slightly older history suggests it was because of the pork-processing plants in the late 1800’s and into the early 1900’s that were located within the city limits that also gave rise to the famous peameal sandwich. Even more ancient history infers that Toronto “hogged” all the attention of the Upper Canada governing body at the expense of smaller communities. (Okay, so this is pretty true currently as well.) The oldest reference I came across was that York, the name of the original settlement came from the Saxon word “Eoforwic” which meant wild boar village. Whether this was because of the living conditions or the nature of the inhabitants isn’t clear, but over the years Toronto has clearly earned the right to proudly call itself Hogtown, and here’s a sandwich to share in the glory.

This is a perfect sandwich to make for a party, or for lunch if you’re a defensive lineman.

Ingredients
Spice-rubbed Pork Loin Spicy Mayonnaise
Dill Pickle Slices Pickled Red Onion
Swiss Cheese Lettuce
Whole Baguette

You’ll need a small pork loin roast, about 1 ½ – 2lbs.

Dry Rub Mix:
1 tbsp cocoa powder (really) 1 tbsp brown sugar
1 tsp ancho chili powder 1 tsp coarse salt
½ tsp black pepper ½ tsp dry thyme
Pinch cayenne

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Combine the dry rub ingredients and rub generously over the pork roast.  Place the roast on a pan, put in 450F oven or barbecue over indirect heat for about 10 minutes. Reduce heat to 350F and cook for about 15 minutes or until a meat thermometer reads 145F. (A little pink is fine in pork.) Let sit for 10-15 minutes, then slice thinly.

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Spicy mayo: Combine the following

1 cup mayonnaise & 1 tbsp chili garlic sauce (sambal olek, or siracha, or your favourite to taste)

Quick pickled red onions.

Thinly slice ¼ to ½ red onion, cover with the juice of ½ lime, and a dash of salt.

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To assemble the sandwich,

  1. Slice the baguette lengthwise.
  2. Spread spicy mayonnaise on top and bottom of bread.
  3. Layer sliced pork evenly the length of the bottom half.
  4. Add dill pickles, pickled red onion, Swiss cheese, and lettuce.
  5. Add the top of the baguette and secure with cocktail toothpicks.
  6. Cut into appropriate size portions and enjoy with a beverage of your choice.

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