The best sandwich bread depends on what is going inside, so there is no universal winner. For heavy, saucy sandwiches such as steak or pastrami, a sturdy bread with an open crumb and a crust that offers some resistance — sourdough is a classic choice — holds everything together and resists sogginess. For richer, more indulgent builds like a beef patty or a tuna melt, a soft, slightly sweet bread such as brioche complements the filling without fighting it. Across every type, the two non-negotiables are freshness and, usually, toasting, which add structure, crunch and flavour. At Sandwich Lab we deliberately use both sourdough and brioche and match each one to the sandwiches it serves best.

Both are excellent, but they suit different sandwiches. Sourdough has a firmer, more open structure and a gentle tang, which makes it ideal for heavier, saucier or more savoury fillings — it holds up under weight and moisture and stands up to bold flavours without disappearing. Brioche is soft, buttery and slightly sweet, which flatters richer or more indulgent builds and gives a tender, comforting bite. Neither is better overall; the right choice is about pairing. A useful guide is to reach for sourdough when the sandwich is robust and saucy, and brioche when it is rich and you want softness. This is exactly why our kitchen keeps both on hand and matches the bread to each specific sandwich.