Abdi Ghotb, Owner
Sandwich Box
238 Queen Street West
Toronto, ON
Telephone 416-204-9411

Chef-Owner Abdi Ghotb, an experienced restaurateur, opened Sandwich Box in 2003, offering high-end fast food. The former owner of upscale Serra in the Annex and Goldfish, Abdi's CV also boasts stints at Rouge and Bellini's in Toronto, and Hotel Negresco in Nice, France.

The Sandwich Box is located in the heart of the city, right across from City TV on Queen Street West. Open at noon, the line starts building before the doors open. Why the frenzy? Superb grilled, made-to-order, takeout sandwiches built on fresh ACE Bakery bread, and generously stuffed with quality ingredients, sided with lightly dressed mesclun, all for $5.48.

Choose from a list of 12 freshly cut ACE Bakery breads, seven spreads, meats, veggies and cheeses. Select your combination and then it's grilled to perfection. In return you get high-end attention to detail and quality, with fast-food volume and pricing. Although the wait may take 20 minutes, it's worth it!

Grilled Vegetable Sandwich

Here is one of Abdi's favourite sandwiches, served on ACE Organic Granary.

Ingredients
ACE Organic Granary Bread
basil pesto spread
artichoke purée
red peppers, grilled
asiago cheese
portobello mushrooms, grilled
eggplant, grilled
mesclun mix

Method
1. Slice ACE Organic Granary to desired thickness, set aside.
2. Spread bread slices with basil pesto or artichoke purée.
3. Top with thinly sliced asiago cheese.
4. Top with grilled vegetables.
5. Top with a handful of mesclun mix.
6. Serve open faced or top with another slice of ACE Organic Granary bread and lightly grill.

Basil Pesto
Ingredients
1 bunch of fresh basil
¼ (60 mL) cup pine nuts
1-2 small garlic cloves, crushed
2 Tbsp. (30 mL) parmesan cheese, grated
salt and pepper to taste
fresh lemon juice to taste
canola oil

Method
1. Place basil, pine nuts, crushed garlic and parmesan cheese in food processor and pulse until combined.
2. Add salt, pepper and lemon juice to taste and pulse lightly until combined.
3. Slowly add canola oil until desired texture and taste.

Artichoke Purée
Ingredients
1 small can of good quality artichokes, packed in water not oil
1 small onion, sliced
1 tsp. (5 mL) of crushed garlic
1 tsp. (5 mL) of minced ginger
½ tsp. (2.5 mL) ground cumin
salt and pepper to taste
1 tsp. (5 mL) of Dijon mustard

Method
1. Rinse and drain artichokes.
2. Sauté sliced onion, garlic, ginger and cumin; cook until onion is translucent.
3. Put onion spice mixture, and artichokes into food processor. Add Dijon mustard and purée.
4. Use this spread instead of the basil pesto for a delicious grilled sandwich!

Easy Grilled Vegetables
Roasted Red Peppers- Place peppers on top of grill directly on low to medium flame or place in oven. Remove when charred or blackened, discard the stem and seeds, and place into a bowl and cover tightly with plastic wrap, set aside. After 10 minutes the skins should come off easily. Slice skinned peppers and season lightly with vegetable oil, salt and pepper and balsamic vinegar.

Portobello Mushrooms- Toss mushrooms with a small amount of oil, salt and pepper, then place on grill or place in oven and roast/grill for approximately 5 to 7 minutes. When finished, toss in a small amount of balsamic vinegar, slice and set aside.

Eggplant- Using a mandolin or a knife thinly slice the eggplant and season with a small amount of oil, salt and pepper to taste. Place directly on grill or roast in the oven until done. Toss in a small amount of balsamic vinegar.

Photo courtesy of Synergies Photography.

For more information, contact Samantha Mesrobian, 416/241-3600 x.305, smesrobian@acebakery.com.


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