The sandwich is stepping outside the confines of its crust. Since the 4th Earl of Sandwich paired meat with bread in the 1700s so he wouldn't have to leave the gambling table to eat, the combination has become the best known lunchtime meal. Over the years, the fillings have become more varied, the cheese and meat selections have grown and the bread has expanded beyond white and wheat. Still, the sandwich remains simple, easygoing, everyday food. But it is developing attitude, the kind that comes when there's more stuff to strut.
Sandwiches turning heads today have more style, substance, flavor and components.
But bread shouldn't get all the credit. Quality starts with bread from a local top-notch artisan, such as Red Hen Bakery in Chicago, which supplies nine area units. Bread and filling are then matched to create textural interest. For instance, roasted turkey is paired with focaccia, a softer bread. And, because bold flavors are important, too, the sandwich gets a slathering of lemon-caper aioli.