Chef Alex Sneazwell’s BLT at Sandwich & Sons


IMG_4215I recently had the pleasure of visiting Chef Alex Sneazwell at his new dining creation – Sandwich & Sons. The deli-style sandwich shop with a focus on local producers and craft products services a hungry

Chef Alex Sneazwell of Sandwich  Sons
Chef Alex Sneazwell of Sandwich Sons

population of people working in an industrial area in northwest Edmonton, but Chef Sneazwell’s menu of simple yet delicious sandwiches has people driving across the city for bite of soup, classic cut fries, and a hearty sandwich.

My roommate Marc is a frequent visitor and compares Sandwich & Sons to a New York sandwich shop – where a simple sandwich shines because of the quality of ingredients and the fresh flavour.

When I arrived I had the opportunity to see a tower of power being created – the Sandwich & Sons BLT. The essential ingredients of a BLT sandwich are bacon, lettuce, tomato, bread and mayonnaise; however, we all know the ingredient that makes or breaks it is the bacon.

Alex starts with stacks of thick cut, double smoked bacon from his friend Jeff Senger of Sangudo Meats, adds in some baconaise, lettuce and tomato and layers it all between two slices of sourdough bread.

The BLT at Sandwich & Sons is truly a work of art, and definitely worth the drive. It happened to be parsnip and bacon soup day when I visited – be sure to grab a bowl of the sweet and salty soup if you have the chance. You can visit Alex for a big bite of bacon at:

Sandwich & Sons
Monday to Friday 
10:30 a.m. – 3:30 p.m.



Taste of Edmonton: Pork Workshops with Chef Sneazwell & Chef Cowan

Chef Sneazwell wants to show you how to debone a pig head
Chef Sneazwell wants to show you how to debone a pig head

Taste of Edmonton is just around the corner and this year’s annual food festival is helping swine lovers learn a few tricks from two Edmonton chefs with a passion for pork.

Each afternoon, Sip ‘n Savour will transform into a classroom, where up to 10 participants can learn new culinary skills and recipes while prepping, cooking and eating right along with the chef. Presented by Events Edmonton, each workshop is $25+GST per person. Service fees apply.

The Sip and Savour tent will play host to two sessions focused on how to cook and use unique cuts of pork.

Interested in nose to-tail-cuisine? First up, on July 18th, Chef Alex Sneazwell of El Cortez Tequilla Bar and Kitchen will be showing participants how to break down and debone a pig head, and prepare it for dinner. See how flavourful, from head to toe, pigs can be with this workshop on how to use a very tasty part of the pig.

I attended a pig roast where Chef Sneazwell couldn’t keep his lips off the cheeks. You’ll walk away with from this session with tips and tricks that are sure to impress the next time you host a dinner party.

Deboning Pig Heads with Chef Alex Sneazwell: Friday, July 18,  3 – 4 p.m.
To book your space click here

Chef Cowan breaking down a pig
Chef Cowan breaking down a pig

On Monday, July 21 from 3 – 4 p.m., Chef Andrew Cowan from Hundred Bar & Kitchen will be sharing his love of all things pig when he shows participants how to break down and use different cuts of pork for BBQ.

Chef Cowan invited me into the kitchen when he was breaking down an Irving Farms pig last summer and it was fascinating – his desire to share his love of pork is infectious. In this session you’ll learn his secrets on how to properly brine, smoke, and cook different cuts of meat on the BBQ. Chef Cowan will be showing you how simple it is to prep, cook, and serve pork belly and pork shoulder on the BBQ.

BBQ Pork with Andrew Cowan: Monday, July 21,  3- 4 p.m.
To book your space click here