Sourdough, it’s the absolute best.

I mean… It entirely depends on the sandwich.

Like, rye is super good for most lunch meats and tuna; not so good for a PB&J.

For a savory sammy, I prefer the semi-hard loaves with cheese and herbs baked on the top. For a grilled cheese or PB&J, plain white bread is the best. And ryes also work good with the grilled cheese.

My favorite rye is Jewish. It’s usually a thicker cut than the others.

A baguette. Like, the authentic French ones that go stale in a few hours.

hard to beat a good bagel… unless you’re a pretzel roll

Marble rye. Can’t argue that.

Pumpernickel. Even with jam.

Dutch Crunch is my bread of choice but I’m very particular. There’s a sandwich shop in my home town that had amazing razor blade slicing up the roof of your mouth Dutch crunch and most other loaves of it I’ve tried have been disappointing. But when it hits, it hits like a freight train

You can’t beat rye for most deli sandwiches. It’s especially delicious toasted with pastrami, swiss cheese, sauerkraut, and russian dressing.

Soft flour tortillas are underrated as an all-purpose sandwich casing.

Real bread. It can be very simple, yeast, sugar, salt, water, but most importantly some nice unbleached flour

So, homemade bread is best. Always. If you live in a civilized county it might be different, but if the bread wasn’t prepared and baked today without preservatives… Do it yourself. It will be on another level

If not ciabatta I’d go with rye probably, depending on the sandwich. But I fuckin love ciabatta.

Ciabatta was invented for sandwiches and is a great choice, but I prefer sliced sourdough for the crunchy crust and chewiness.

Criossanwiches disappoint because they’re almost always made with shitty grocery store croissants.