Summer is the time for sandwiches, and the foundation for any sandwich is a wonderful loaf of bread. The right bread can make or break a sandwich, and it’s important to know what bread is right for your sandwich of choice. From squishy brioche to crusty ciabatta, there are many different types of bread that serve many different purposes—know your bread before you butter it!
This Italian bread, which means slipper, is a long, hard-crusted loaf with an airy interior. It has a floury, clean taste that melds well with strong, meaty flavors. Because it has such a sturdy crust, it is a bad choice for burgers, but a great one for sandwiches that can be made ahead of time and pressed overnight, such as one with marinated vegetables and meats.
Challah is an egg-enriched Jewish bread that is fluffy with a very soft, buttery crust. Similar to brioche, it is best for sandwiches that will be served immediately and have a creamy texture, like egg salad.
This bread has a crisp, not hard crust with a pleasantly tangy interior. It is a great choice for grilled cheese or even burgers.
Though it might seem retro, nothing really beats a PB&J on soft white bread with the crusts cut off. If you want even daintier sandwiches, try rolling the slices out with a rolling pin until they are very thin. Then, fill them with cream cheese and cucumber, and cut the sandwiches into triangles for a perfect teatime treat.
The classic French loaf has a thick, not tough crust with a moist, light interior. It is perfect for layering light, delicate flavors of a vegetarian or prosciutto sandwich. A thinner version of this is called a ficelle, and a thicker version is a batard.