Equally at home as breakfast, lunch, dinner, or snack, it can be rustic or elegant, and endlessly customizable with every possible combination of bread, filling, and condiment. This month in The Walleye, we salute the city’s sandwiches: those who make them, those who serve them, and those who make the fresh local ingredients that render the sammie such a staple in our lives. We hope this issue inspires you to discover a new favourite, or revisit a classic. 

– Bonnie Schiedel


Interactive digital edition

September 2022: The Sandwich Issue

In our September issue, we’re paying homage to the humble handheld. In our cover story we review 12 sandwiches from local establishments that are sure to make your mouth water. And for those who like to construct their own, Jack Barten has suggestions on how to make one using all local ingredients. Kim Latimer profiles one of the city’s deli institutions, and we take a closer look at the popularity of sandwiches-to-go.

Matt Prokopchuk


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