Black Camel has been selling some of the best sandwiches out of the tiniest confines in the city for over a decade now.
They’re especially known for their pulled pork and brisket sandwiches, and breakfast sandwiches made by scrambling eggs using an espresso machine (all three items available only after 11 a.m.).
The miniscule space often packed with an eager lineup only seats ten at a ledge, and at tiny chairs at tiny tables crammed into corners. There’s also a small patio area with four seats outside.
The slow-roasted beef brisket sandwich ($7.95) comes with brisket marinated in a custom dry rub for three days before being slow-cooked for 14 hours overnight, and then allowed to rest for 24 hours. This means it takes five days total to produce the tender protein, not shaved too thin so the full pepperiness and texture of the meat comes through.
Optional toppings are just as good as sandwich fillings here, like a thick, malty, sweet house BBQ sauce made with smoked paprika, molasses, cider vinegar and dijon that’s also slow-cooked. Sandwiches come with two sauces, 50 cents for each additional sauce.
As if that weren’t enough we also top the brisket with caramelized onions (90 cents) that have been sauteed for three or four hours until they become a melty sweet and savoury paste.
The pulled BBQ pork shoulder sandwich is also $7.95, with the pork given much the same treatment as the brisket: a three-day dry rub marinade and overnight slow-cook before being pulled and put on sandwiches.
We top this one with a chipotle mayo (the Moroccan-seasoned charmoula mayo comes highly recommended) and the traditional crisp but creamy coleslaw (90 cents). Both complement the juicy, flavourful pile of pork.
The Camel Club ($9.95) essentially combines the BLT and pulled chicken sandwiches, with pancetta, arugula, and aromatically sweet, roasted roma tomatoes topped with their bright pesto mayo. Pulled chicken starts out from whole roasted chickens and is stored in stock to keep it moist.
The foundation that ties all these sandwiches together is a fluffy white Portuguese bun from Progress Bakery, complementing the meat in both flavour and sturdiness.
Kettle chips ($2.10) and Black Camel chili ($3.50 - $5.75) are the only other things on the tight menu with just two other sandwiches, a seared steak and a vegetarian option.
Classic Gourmet coffee roasters designed a blend just for Black Camel that’s not too bitter or acidic, an essential accompaniment to a fuel-filled breakfast sammy.
Black Camel uses social media solely to inform customers when they’re selling out, tweeting when they have 25, 10, and then zero buns left for the day.