The Double Down is Patois's signature Jamaican-Chinese fusion sandwich, jerk chicken between two whole Jamaican beef patties, melted Swiss cheese fondue and a Sriracha hit. The patty is the bread.

Chef Craig Wong opened Patois on Dundas West in 2015 to reflect his Jamaican-Chinese heritage and French fine-dining training. The Double Down emerged on the menu in the first year, inspired by KFC's bunless burger and the Toronto patty-in-coco-bread sandwich. It uses two whole beef patties as the bun, filled with Wong's signature jerk chicken; the dish has since become Toronto's reference fusion sandwich and was featured in Bon Appetit's 2016 best new restaurants coverage.

Where to eat Patois Double Down in Toronto

1 editor pick for Patois Double Down in Toronto, ranked by editorial score. All Toronto signature dishes · Patois Double Down across every city.

  • Patois

    Order The Double Down sandwich, jerk chicken between two Jamaican patties.

    Patois on Dundas West is chef Craig Wong's Jamaican-Chinese fusion kitchen since 2014, fine-dining French training applied to Caribbean home cooking.

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Make it at home

Serves Serves 230 minEasy

Ingredients

  • 4 whole Jamaican beef patties (Patty King or supermarket)
  • 300g cooked jerk chicken, shredded or thinly sliced
  • 100g Swiss cheese (Gruyere or Emmental), grated
  • 60ml whole milk, warmed
  • 1 tablespoon butter
  • 1 tablespoon flour
  • Sriracha sauce
  • Pickle slices to garnish

Method

  1. Bake the patties on a sheet pan at 180C for 15 minutes until hot and the pastry crisps.
  2. Make a small fondue: melt butter in a small pot, whisk in flour, cook 1 minute. Whisk in warm milk and bring to a simmer. Add grated cheese and stir until smooth.
  3. Cut each pair of patties open carefully along the side seam, splitting like a bun.
  4. Layer shredded jerk chicken on the bottom patty. Spoon the cheese fondue over the chicken.
  5. Drizzle Sriracha to taste. Close with the second patty.
  6. Skewer with a cocktail stick to keep the stack together. Eat immediately while the cheese is molten.

Editor tip. Pick up real patties from Patty King or a Caribbean bakery; supermarket-frozen ones don't have the flaky crust. The jerk chicken needs real smoke.

Common allergens: Gluten, Dairy.