Schmaltz Appetizing Grab n' Go a must for smoked fish, bagel and cream cheese sandwiches

There are certainly no shortage of sandwich spots in Toronto to get breakfast, lunch or even dinner. These span many different cultures, traditions and definitions of what a sandwich is! But, for my money, among the very best of these are Schmaltz Appetizing's two Grab n' Go locations where you can get some truly spectacular smoked fish, cream cheese and bagel combos out of the Jewish deli tradition.

Schmaltz Appetizing is owned by the same people who have several other Toronto restaurants including Fat Pasha and the Big Crow Grill House. They also do highly acclaimed catering.

The Grab n' Go locations really highlight their incredible, delicious fish options in a variety of combinations every one of which that we have tried has been a winner.

In addition to the three highlighted below, notable offerings include the Chub Chub with smoked whitefish salad, gravlax, horseradish cream cheese and dill cucumbers ($11.99), the Heeb with kippered salmon, chili peppers and cream cheese ($8.99) and the Zaftig, with egg salad, tuna salad and gravlax ($11.99).

Traditionalists will probably dig  the Schmaltzy which combines liver and egg, sour pickles, schmaltz, gribenes and onions ($8.99) or the Farshtunken with herring, onion and butter.

If you are a fan of smoked salmon, as I am, the three sandwiches here are complete home runs:

The Chazzer: Pastrami Lox, Salmon Caviar and Horseradish Cream Cheese ($11.99)

Here it is had on a poppy seed bagel which works perfectly with the flavours.

There are two locations: 414 Dupont St. and  224 Ossington Ave.

Pictured above is the Ossington location (at Dundas) which is a terrific conversion from a

former pharmacy that makes the most of the space atmosphere wise and has some seating to allow for eat-in.

The Maven: Nova, Capers, Onions and Cream Cheese (10.99)

The Kvetch: Fried Egg, Cheddar, Cream Cheese and Lox ($11.99)

This spectacular sandwich can be had without the lox, but why?

Always a big hit.

Menu: 

Locations:

DUPONT LOCATION

8am - 7pm 7 Days A Week

414 Dupont St (Behind Fat Pasha)

Toronto, On

M5R 1V9

Takeout/General 647 350 4261

info@schmaltzappetizing.com

catering@schmaltzappetizing.com

OSSINGTON LOCATION

8am - 7pm 7 Days A Week

224 Ossington Ave

Toronto, On

M6J 2Z9

Takeout/General 647 350 4400

info@schmaltzappetizing.com

catering@schmaltzappetizing.com

Website: https://www.schmaltzappetizing.com/untitled

See also: Trini Gardens Brings Excellent West Indian - Chinese Fusion to South Etobicoke

BBQ Grilled Yellow Hot Peppers with Prosciutto & Cream Cheese

BBQ Grilled Yellow Hot Peppers with Prosciutto & Cream Cheese

Yellow Peppers

Today we will be looking at a terrific BBQ side -- grilled stuffed Yellow Hot Peppers. While larger size jalapeños can also be used, yellow hot peppers are widely available and are a perfect size for this. Those who do not want it spicy, or as a substitute for the kids, can use Cubanelle Peppers which are very mild.

Prepare the grill as usual. (For tips of charcoal grilling you can visit our post on the topic.)
 
Cut off the top of the pepper. Set the tops aside. With a knife you want to gently remove all the seeds from inside the pepper. Try to get as many as possible. The seeds are very hot, and while one or two left inside will add kick, in any quantity they will make the dish basically impossible to eat, even for spicy food fanatics such as myself.

Until you are used to the "seeding" I strongly recommend wearing kitchen gloves while doing this. Touching the seeds with bare skin is very unpleasant and it leaves oils that, if you then touch your eyes or other body parts, will cause a truly awful burning sensation that one need only experience once to not make the same mistake again.

Prosciutto

After having seeded the peppers, take a slice of prosciutto and fit it to the inside of the pepper. Then take a cream cheese of your choosing, (for grocery store bought I like Western Dairy) and fill the pepper with it.




Put the top back on. If it will not stay on you can secure it with a toothpick. 

Put the peppers on the grill. I do them a few minutes a side around the edge of the grill -- so they are not directly over the charcoal --until the cream cheese begins to melt. Then I put them right over the red hot coals to char the peppers, turning constantly, for another minute or two a side or so. You want the pepper to char and its texture to change, but you do not want it to burn.


This nice summer treat can be served with just about any main or as an appetizer. As a vegetarian option, simply do not use the prosciutto. In this case I recommend using a cream cheese  with chives, or adding some chives or sliced green onion yourself.

Enjoy!

For some other BBQ related posts see: Argentinian Chimichurri grilling sauce, Beer Can Chicken with "French Fried" Asparagus on the BBQ! or A beginner's guide to charcoal grilling a steak...with Schwartz's Montreal Steak Spice & Grilled Salami