For three years, Nick auf der Mauer's counter on Dundas West has built a reputation for one tasty sammy. The porchetta is marinated for 24 hours, wrapped in prosciutto, then wrapped in cured pork belly and roasted. The result is a dance of textures and fatty bits that doesn't need many condiments to properly enjoy.
Insider Tip: Look out for sandwich specials. The shop regularly hosts fried chicken and soft-shell crab lunches.
825 Dundas St. W.; 647-352-6611