Northern California may not have a single signature sandwich, but a signature sandwich bread? Absolutely, and its name is Dutch Crunch.
Sure, there's sourdough in San Francisco, and your average assortment of sliced bread and sandwich rolls. But Dutch Crunch is something truly distinctive. Each oblong loaf is slathered in a paste of rice flour and sugar before baking, which crisps up into a speckled, crackly top. There's a similar bread in the Netherlands named tijgerbrood, or "tiger bread," thus the "Dutch" part of the name; the "Crunch" is self-explanatory. Why it's made few inroads beyond the Bay Area is anyone's guess.
The bread Its virtues as a sandwich bread are undeniable. It's dense and doughy with just a hint of sweet, and it has a squishy crumb that can support a hefty pile of sliced meat. Just like the cinnamon streusel is the best part of a coffee cake, the crust is the best part of Dutch Crunch.