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.
Bread & Cie is one of San Diego's biggest bread-makers. Their buns are all over town, filling bread baskets and soaking up burger juice at restaurants like Alchemy and Zanzibar. And while you can buy their loaves at the Hillcrest Farmers' Market and the Little Italy Mercato, for the complete experience, it's best to visit the HQ in Hillcrest.
Tips and tricks for making the best sandwiches at home.
The part production facility, part cafe cranks out 16 varieties of bread 24 hours a day, so everything is fresh. I haven't made my way through all 20 sandwiches, but one great option is the Croque Americaine ($7.95), a breakfast panini with sliced egg, bacon, pepper jack cheese, tomato, and watercress, grilled between two slices of lemon pugliese bread.
The crisp bacon, toasted bread, and crunchy watercress give the sandwich a lot of texture, while the pepper jack cheese melts over everything, binding it together in a tasty blanket of dairy. You get a hit of lemon from the bread every bite or two, but the citrusy flavor mostly registers as an aroma.
Besides sandwiches, other attractions include the pastry case, which is stocked with a treasure trove of treats, ranging from delicate French macarons to giant cinnamon rolls and cherry turnovers.
Bread & Cie
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