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

I would say depending on the filling. But Japanese milk bread is worth a try for any filling. Fluffy and buttery.

Sourdough rye. Bouncy but dense and substantial enough that you can put condiments on it without fear, and can hold the sandwich without it collapsing in your hands. And it is delicious.

Brioche is the best bread for everything i will die on this soft fluffy hill

Sprouted Multigrain Sourdough.

For something like grilled cheese that calls for more like a white bread, Wegmans has a whole grain white that has the texture of white bread but with a nice bit of extra nutty flavor.

Dave’s 7 seed Multigrain

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

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.

Sourdough, it’s the absolute best.

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

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

Marble rye. Can’t argue that.

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

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.

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