In the Kitchen With: Our Favorite Sandwiches – Design*Sponge

In mid-May, the Wall Street Journal published an article on the growing number of bakeries and restaurants that are grinding their own flours or using local mills to do so. The nutrients preserved in this type of flour led the author to hypothesize that, “it might just be OK to eat bread again” (some of us never stopped!). In celebration of this new lease on life, we thought a roundup of some of the fine sandwiches we’ve had on the column was in order. Please note, feel free to use any bread you like to make these sandwiches, or you can eat the fillings without the bread! —Kristina

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