Rosedale's beloved sandwich bar offers a tiny but powerful menu of sandwiches. The Camel Club is a pesto mayo pancetta version of the BLT, plus chicken. Sauces like their housemade BBQ or charamoula mayo knock it out of the park.

Head to King West or the Exchange Tower, when it's open, for pork galore. Their signature House Special loads Thuet buns with truffle sauce and thin-sliced pork, though the Nashville chicken sandwiches and greasy pastrami breakfast joints are also killer.

Fried chicken sandwiches will run this city to the ground, but at least this Little Italy staple can say they were one of the first to do it. There’s also a Queen West location to pick up a Big Cluck or Classic doused in buttermilk ranch sauce. 

Everything about these sandwiches from this restaurant near Yonge and Dundas hits the mark, from the ridiculously fluffy eggs to the milky shokupan. Delicious toppings like mayo and caramelized onions make these especially irresistible, on top of the reasonable prices.

Kensington Market’s spot for hulking breakfast sandwiches will probably knock you out until dinner. Runny eggs smushed together between homemade brioche buns are decked out with additions like pork belly, spicy bacon, or herb-smoked salmon.

Toronto’s homegrown sandwich chain has been perfecting the art since 1967. The Bertucci family expanded from the original store in Little Italy to 13 locations across the GTA, all serving up their popular veal sandwiches on kaiser buns.

This East York shop focuses on locally-sourced and naturally raised meats for their menu/  Demolish meaty sandwiches like buttermilk fried chicken, AAA steak with portobello, and shrimp rolls on buttered buns.

It's the sandwich that just won’t quit. Bouncing back from a fire in 2018 with a store even more beautiful than the first, this Bloordale spot is still delivering on delicious braised fennel baguettes or chicken piri piri on Fred’s Bread buns.

If you’ve never tried Bosnian bread, prepare for an unforgettable introduction. This Upper Beaches bakery makes small batches of their somun all day, using the flatbread to hold hearty ingredients like creamy kajmak spreads and red pepper ajvar.