Pangaea Restaurant, in Toronto, has been a huge success since opening in 1996. Located on Bay Street just above Bloor Street in the heart of Yorkville, the room is welcoming, bright and unpretentiously upscale. The soaring ceiling, warm wood floors and simple décor are clean and elegant.
Co-owners Peter Geary and chef Martin Kouprie continue to be faithful to the original goal of creating dishes with international inspiration using local seasonal ingredients. I’ve been to Pangaea many times, usually on a special occasion such as birthday or anniversary, always experiencing perfectly timed service and a delicious meal. Chef Kouprie changes the menus frequently so I thought it was time to check back in to see what’s cooking – this time for lunch.
Let me start my saying – kudos to me for a perfect choice. The location is awesome – right in the heart of the action; people watching is great – ask for a window table; and the food was simple but inspired. I could go on about the Rabbit Agnolotti or Seared Scallops on the menu that day, but I want to focus on something simple… a Smoked Turkey Sandwich. I know, you’re saying “who goes to an upscale place and orders a Turkey Sandwich… is she crazy?”. I may be, but this was no ordinary sandwich. It was the perrrrfect sandwich.
The molasses oat bread was tender-fresh on the inside and toasted just a touch on the outside. The blend of pesto on one slice of bread and avocado pureé on the other, made the perfect nest for mile-high smoked turkey. I’m in Pangaea love.
That got me thinking, I need to re-create this awesome taste experience at home. I can do it, I’m a professional (lol)! Well this is it, my copycat version with a few EIEO twists .. did you say secret ingredient? Make your sandwich something special, add our Kale, Asiago and Roasted Walnut Pesto. Enjoy!
- Potato Scallion Bread
- Sliced smoked turkey
- Sliced tomato
- Sliced avocado
- maple double-smoked bacon, cooked and drained
- Kale, Asiago and Roasted Walnut Pesto
- Slice the bread and lightly toast. Smear first slice with pesto. Add arugula, tomato, turkey (be generous), avocado slices, bacon and second bread slice.