Last fall during my trip to Toronto I was shocked to see Mr. Greenjeans still upstairs in the Eaton Centre. They are celebrating their 30th birthday this year and apparently changed their decor and menu. What a shame! It was here that I was introduced to my favourite sandwich of all time, one I have been trying to replicate and now have come so close.
I am pretty sure it was my sister Jamie who took me there for the first time. I thought their menu was wild and ordered the roast beef sandwich topped with coleslaw. How bizarre! I also ordered a blueberry milkshake which was one of the best things I have ever had in my life. I was in foodie paradise. I realize now that for a kid, I was a pretty adventurous eater. Sadly neither items made it to the new menu but that does not mean I can not have them at home.
I made a Dijon Rye Loaf in my breadmaker. You need: 1 1/3 cups water, 1/3 cup Dijon mustard, 1/4 cup skim milk powder, 3/4 tsp salt, 2 tbsp packed brown sugar, 2 tbsp olive oil, 1 cup whole wheat flour, 2 cups regular flour or bread flour, 3/4 cup rye flour, 1 tbsp dill seeds (I didn’t have any so I omitted that) and 1 and a 3/4 tsp of bread machine yeast. Select whole wheat cycle.
Val from The Food Network wrote a post about her mom’s coleslaw and when I looked at the recipe I saw that her mom makes a wilted coleslaw which would impress my mom, who insists that any real coleslaw is a cooked coleslaw. It was delicious! I made it with natural vinegar, something I had never heard of before, and it makes such a difference. It is much less overpowering than most vinegars but still packs a punch.
Not very pretty I know but wow, flavourful! I slathered on the mustard and some garlic aioli too. The bread was very moist, rustic and delicious. The roast beef contrasted fabulously with the vinegary coleslaw just like I remembered. It was like being back at Kerry Smith’s birthday party in downtown Toronto all over again. I giggled as I ate this sandwich, like a kid.
Now I am on the hunt for a fabulous blueberry milkshake recipe. What childhood flavours do you miss? Isn’t it amazing we can time travel through food?