Saint Louis Bread Co. asked sandwich enthusiasts from all over town to come up with a delectable recipe for the title of Best Sandwich in St. Louis. The winning sandwich will become a featured item at all 48 Bread Co. locations. Check out the top five finalists below and wait for the announcement of the winner on Oct. 26.


Vera’s Sizzling Southwestern Steak Sandwich

1 asiago cheese focaccia

1 slice smoked gouda cheese

2 T ancho chipotle spread

1 T spicy mustard

4 oz top sirloin steak

1/4 c caramelized onions

4 Peppadew™ Peppers

Slice the focaccia for serving as a sandwich (lengthwise). Place on grill to warm. Slice steak thinly; slice peppers into thin slices. Take grilled bread and place spicy mustard and then smoked gouda on the bottom half and microwave for 10-15 seconds until just beginning to melt. Remove from microwave and layer sliced peppers, thinly sliced steak, and grilled onions. Spread ancho chipotle spread on inside of top grilled focaccia and top sandwich. Cut prepared sandwich in half diagonally and garnish as desired.


A Ham Raisin Experience

2 slices cinnamon raisin bread

2 T gorgonzola crumbles

2 t margarine

2 slices apple wood smoked bacon

3 oz. smoked ham

3-4 slices apple, Fuji

With a mandolin, lay your Fuji apple on its side, so the core is horizontal to the mandolin. Slice the apple until you reach the core, flip the apple over and slice the other side. Heat a griddle pan to medium high heat. While the pan is heating, butter one side of each slice of bread with 1 t of margarine. Assemble the entire sandwich before putting it on your griddle pan. Place bread butter side down on a plate, sprinkle 1 T gorgonzola onto the bread, cover with 2 oz. ham, cover with 3 to 4 apple slices, put 1 oz. of ham on top of the apple, top with 2 slices of crisp cooked applewood smoked bacon. Sprinkle with remaining gorgonzola, top with the second slice of cinnamon raisin bread butter side up. Using a spatula, lift sandwich into Panini press. Toast for 2 minutes per side or until cheese is melted.


BLTT (BLT with a modern twist)

2 pieces tomato basil bread

1 slice smoked gouda cheese

1 t chipotle mayonnaise

5 strips apple wood smoked bacon

8 leaves baby spinach

4 slices tomatoes, vine-ripened dash black pepper dash salt

Assemble bread, sauce, bacon and cheese. Grill. Add tomato and baby spinach, slice in half.


Avocado Egg-Salad Summer Sandwich

2 slices country bread

1 1/2 c diced egg

1 slice swiss cheese

1/3 c reduced fat mayo w/ olive oil

1 T spicy mustard

2 peeled avocado

1/2 c celery

1/2 c minced red onion

1 piece romaine lettuce

2 slices tomatoes, vine-ripened

1/2 t black pepper

1/2 t salt

Combine avocado, mayonnaise, red onion, celery, spicy mustard, salt and pepper. Blend until mostly smooth with some chunks of avocado remaining. Add diced egg. Place swiss cheese atop one slice of country bread. Spread avocado egg salad atop cheese. Top with lettuce and tomato. Top with other slice of bread. Cut and serve.


Three Cheese Me

2 thick-cut slices tomato basil bread

2 slices mozzarella slice

2 slices smoked gouda cheese

3 slices white cheddar cheese

1 thick layer (2 t) sundried tomato pesto

2 oz. caramelized onions

4 slices oven-roasted tomatoes

A pinch black pepper Spread the tomato pesto on the tomato basil bread. Add layers of the three cheeses, then the onions and tomatoes. Add a pinch of black pepper to taste. Grill for 4 minutes in the panini press.