In this great nation of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.


[Photograph: Erin Meister]

What makes a world-class sandwich: the filling or the bread? At carb-centric Connecticut spot Ross' Bread, there's no question. Just refer to owner/baker Ross Schneiderman's favorite quote, as painted on one wall: "Bread is the king of the table, and all else is merely the court that surrounds the king."

Of course, it helps when the filling is great, too. In this case it's a beautifully fatty, spicy fennel-specked salami with provolone, roasted red peppers, and roasted-garlic paste ($7.50), all pressed and melty between the perfect piece of ciabatta—the kind that snaps under your teeth and gives way to a light, airy, chewy crumb. (Though this 'wich is normally served on baguette, they're not unwilling to swap if asked; also be sure to try a coupla slices of the bakery's delicious Sweet Earth variety, grilled with organic peanut butter and honey, or a house-special jam.)

Ross' Bread

109 Danbury Road, Ridgefield CT 06877 (map)

203-438-4822; website


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