SANDWICHES STEP OUT Since casual dining and comfort foods have claimed America’s attention, the sandwich has assumed a new prestige. Each element—bread, condiments and filling—offers a separate opportunity to create a winning combination. What’s more, restaurant operators are provided with a world of inspirations. Consider the breads featured in this month’s sandwiches: The baguettes, brioche, pita, sourdough, challah and focaccia are indications of the international flavor of today’s ...

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