Article: Breads show beauty more than crust-deep // City, suburban bakers offer slices of perfection

You may not be able to judge a book by its cover but you sure can tell a sandwich by its bread.

Before tastebuds even get near robust meat, creamy cheeses and crunchy condiments, they must penetrate bread or bun. For a superior sandwich, wimpy white factory slices just don't cut it.

Italian, rye, pita, pumpernickel, whole-grain - these are the hearth products that are essential to sandwich satisfaction.

Here are some wonderful foundations to great Chicago sandwiches - bread winners all.

D'Amato's, 1124 W. Grand (733-5456), bakes a fabulous sourdough Italian peasant loaf that graces the tables of some of Chicago's finest restaurants.

The loaf has a dense crust and gutsy interior ...

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